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First time dry aged Ribeye with Mr. T's help - Page 2

post #21 of 30
Thread Starter 
Quote:
Originally Posted by SmokinIFl View Post
 

Those are some really good looking steaks!

 

 

Thank-you!

 

Al

 

Quote:
Originally Posted by driedstick View Post
 

Looks great nice job,,, yes Mr T is the S&$t on this ,,, He helped me on mine but after a close family tragedy and work and New grand baby,,,, I had to throw my NY Roast out :th_crybaby2:  But I will be doing it again soon.... 

 

Yours looks awesome points AL 

 

DS 

 

 

Thanks a lot DS!

 

Wow, I can't believe you had to throw it out. What happened?

 

Your right about Mr. T, I wouldn't of even attempted this without his help.

 

Thanks for the point, Buddy!

post #22 of 30
Looks awesome Al, glad you all enjoyed it ! Hope Judy & yourself are doing good !
post #23 of 30

Hello.  That steak looks AWESOME Al.  Great job.

 

Question guys:  I was looking at the bones and the trimmings and could not help but wonder, Ya reckon those could be smoked for a time and then used to make a stock?  Just curious.  Keep Smokin!

Danny

post #24 of 30

Great step by step post, Al!

 

Points

 

Disco

post #25 of 30

Al, I have always wanted to do this, thanks a ton for a great SBS!

 

My mouth started watering looking at the butter covered gourmet plate.

 

 

 

Quote:

Originally Posted by SmokinAl View Post
 

After talking to Mr. T about dry ageing a ribeye. He convinced me I could do it in my fridge. I always thought you needed a temp & humidity controlled place to dry age.

He said I could do it in my fridge set at 35-36 degrees, as long as the fridge had a built in fan to circulate the air. I have a spare fridge on the patio that I used. It very seldom gets opened so it seemed like I could keep the temp in range without a problem. Ribeyes were sort of on sale at $8.47 per pound. So I picked up a bone in, untrimmed 4 bone roast. It weighed 9 lb. 11 1/2 oz. Here it is.

 

 

 

The bones weren't cut off & tied back on & none of the fat had been trimmed.

 

 

 

 

All I did was pat it dry & into the fridge.

 

 

 

 

 

It took a couple of days to get the fridge set at the right temp. I had a Maverick in there so I didn't have to keep looking inside.

Tom said to put the meat probe in a glass of water & that would give the approx temp of the meat.

 

 

 

 

 

Here it is after 1 week.                                                                                                                2 weeks

 

 

 

 

In the 3rd week the batteries in the Mav gave out, so I just took it out of the fridge.

The fridge temp was always cycling between 34 & 37, and the water was always 35-36.

So I felt pretty confident that it would stay that way without constant monitoring. 

 

 

                                             3 weeks                                                                                           4 weeks

 

 

 

 

                                                 5 weeks

 

 

 

 

Then after 40 days, here it is. You can see it is only 7 lbs. 12 1/2 oz. It lost almost 2 pounds.

 

 

 

 

After trimming it up, I ended up with six 1 1/2 in. thick steaks.

 

 

 

 

They each cost about $13. Can't wait to try one.

 

 

 

 

So out of a 9 lb. 11 1/2 oz roast. I ended up with 3 lb 3 3/4 oz of steaks. So each steak is a little over 1/2 lb.

It's hard to see in the photo, but the meat is a deep rich red color.

 

 

 

 

 

I vac packed 5 of them & left one out for dinner.

 

 

 

 

 

No seasoning on this guy, just S&P

 

 

 

 

 

Into the kettle with lump & a chunk of red oak.

 

 

 

 

 

Sorry no pics of the steak on the grill, because I just forgot, it was cooking fast & I didn't want to screw up now.

All done with a little butter on top.

 

 

 

 

 

Served with a wedge of iceberg lettuce with Blue cheese dressing, and some garlic red potatoes.

 

 

 

 

 

It ended up med/rare. We like rare, so I let it get away from me.

 

 

 

 

I had no idea what to expect as far as flavor goes. I've never had a dry aged steak before.

I was very surprised at the wonderful beef flavor & the tenderness of the meat. 

Hopefully next time I can get it a little more on the rare side.

I would definitely do this again, but only when ribeyes are on sale, so these will be for special occasions only.

Next year around the holidays when they go on sale, I will buy a whole 7 bone roast. 

Also I think I will let it age for 45 days.

 

Thanks for looking!

 

Al

post #26 of 30

Al,

Awesome tutorial on aging. And the steak looks awesome. Point! b

post #27 of 30
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Looks awesome Al, glad you all enjoyed it ! Hope Judy & yourself are doing good !

 

Thanks a lot Justin!

Judy & I are doing great, Thanks for asking!

 

Al

 

Quote:
Originally Posted by KC5TPY View Post
 

Hello.  That steak looks AWESOME Al.  Great job.

 

Question guys:  I was looking at the bones and the trimmings and could not help but wonder, Ya reckon those could be smoked for a time and then used to make a stock?  Just curious.  Keep Smokin!

Danny

 

Thanks a lot Danny!

My wife asked the same question, and the answer is no. They really are not very appealing, and I don't think they would taste very good.

We even thought about making beef stock with them, but Mr. T said forget it.

 

Al

 

Quote:
Originally Posted by Disco View Post
 

Great step by step post, Al!

 

Points

 

Disco

 

Thanks Disco!

Appreciate the point too!

 

Al

 
Quote:
Originally Posted by BDSkelly View Post
 

Al,

Awesome tutorial on aging. And the steak looks awesome. Point! b

 

Thank-you Brian!

Appreciate the point too!

post #28 of 30
Thread Starter 
Quote:
Originally Posted by redheelerdog View Post
 

 

Thanks a lot Red!

 

I appreciate the compliments!

 

Al

post #29 of 30

Great job Al !!! I too have been wanting to dry age a Ribeye as you have done. I also want to get into the SIL cooking but as you know all this stuff cost money and I am an old retired guy so those funds come at a slow pace...I did just buy me a Traeger Pellet smoker grill that will cook a really nice smokey steak so am looking forward to that...Again great job buddy !!!!

post #30 of 30
Thread Starter 
Quote:
Originally Posted by Roller View Post
 

Great job Al !!! I too have been wanting to dry age a Ribeye as you have done. I also want to get into the SIL cooking but as you know all this stuff cost money and I am an old retired guy so those funds come at a slow pace...I did just buy me a Traeger Pellet smoker grill that will cook a really nice smokey steak so am looking forward to that...Again great job buddy !!!!

 

 

Thanks Man!

 

I'm an old retired guy too, and it sucks when money gets in the way of fun!

 

Oh well we do the best we can!

 

Al

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