Dry Aged Ribeye Loin

lfroberts5 · Nov 12, 2009

This is my second experience with dry aging. I bought a Rib Eye Loin from the local butcher. It was about 4#. I wrapped it in a thin cotton towel and put it in a second refrigerator downstairs.
I left it there for 8 days. Following are pics from today when I pulled it out, trimmed it and grilled it.

This is the Ribeye Loin:

Here it is 8 days later:

Here I am cutting the steaks. Notice how little needs to be trimmed from the outside of the steaks:

Here the steaks are all trimmed:

And a close up:

Here they are seasoned with olive oil and my special steak seasoning:

And the final...Grilled to Perfection:

The results were amazing...
Thanks for looking.

beer-b-q · Nov 12, 2009

They Look Great...

bbq bubba · Nov 12, 2009

Outstanding!

carpetride · Nov 12, 2009

Been wanting to try this. It looks great!

ronp · Nov 12, 2009

Man they look good.

fire it up · Nov 12, 2009

Bravo!

for a great post and I'm sure what was a delicious steak!
My dinner invitation must have gotten lost

bmudd14474 · Nov 12, 2009

beautiful.

alx · Nov 12, 2009

My friend.I have dry aged beef for many years.I love it and you have experienced the flavor.... KUDOS...and some

wayneboian · Nov 12, 2009

Sounds interesting. Could someone explain the process and what keeps it from spoiling. I have heard people talk about aged beef, but know nothing about the process of how to do it.

Thanks
Wayne in Ky

mballi3011 · Nov 12, 2009

Man that steak looks awesome and

for sure on the aging. Did you put anything on the meat other then the cotton towel. How cold was the refrig andplease give me all the other details. I want to age some beef really bad. Now Alex yours look awesome too I didn't know you aged meat also but what don't you do well too.

teeroy · Nov 12, 2009

That looks great and ribeye is my favorite steak. I recently converted my wife from her favorite being filet mignon to being ribeye. I too want to learn about dry aging. From what I've seen on the food channel all the upscale steak houses do it.

deltadude · Nov 12, 2009

I cooked up some Ribeye steaks for the wife's birthday tonight. I normally won't spend that much on meat per pound, usually we go for Tri-tip or some New York Strip if it is on sale. Sam's had the Ribeye at $6.79 a pound, and I had cooked Tri-tip on the weekend, plus the wife wanted some shrimp but Sam's didn't have any fresh shrimp, so I figured the lil woman deserves some high quality stuff.

I didn't have really much time when I got home with the steaks, so threw on some McCormicks steak seasoning, some garlic rub, and onto the weber gas grill. Took them off when the meat was about 138 deg, wrapped in tin foil.

Yum, tender, juicy, flavorful. I wish I could afford Ribeye on a weekly basis, so good.

Your dry aging has given me an idea though. Between Christmas and New Years, we have a big family feed. I usually buy a New York Strip Loin, and cook it whole like a roast, AWESOME the family raves. But I will buy it early about 7-10 days early and dry age it. I now have a little fridge in the garage for beer and have been monitoring its ability to hold temp, and it does really good. Thanks for the idea I have trying to think of ways to improve this meal...

How to dry age at home...

mr mac · Nov 12, 2009

From Ask The Meatman

coyote-1 · Nov 12, 2009

I've considered dry aging at home, but never done so because we prefer porterhouse - and I really don't want to dedicate a bandsaw (or even a hacksaw) to cutting beef bone in my kitchen

Fortunately, there's a gourmet shop right down the block that has aged porterhouse at very reasonable prices.

fatback joe · Nov 12, 2009

Great job!!

rodc · Nov 12, 2009

Over this side of the pond we call dry aged beef well hung beef. ie the butcher will hand a whole carcass or just specific cuts in his cold room until properly aged and tasty. This has become more popular after years of supermarkets wanting the meat bright red - but they now charge more for the aged meat.

We've got a fight on at the moment with the European Union who want to ban aged mince (ground beef in the US?). On the continent most ground meat is eaten as Steak Tartare (ie raw with sauces and seasoning). In Scotland it's boiled into a kind of stew. You NEED the meat to be aged for Scottish style mince, if theyban it people will just try age it themselves.

fatback joe · Nov 12, 2009

RodC;380664 said:
Over this side of the pond we call dry aged beef well hung beef. ie the butcher will hand a whole carcass or just specific cuts in his cold room until properly aged and tasty. This has become more popular after years of supermarkets wanting the meat bright red - but they now charge more for the aged meat.
/quote]

Sure would be nice if that would catch on over here.

coyote-1 · Nov 12, 2009

It sure has caught on over here... just ask my wife

lght · Jun 25, 2012

Do you monitor the ambient humidity level to ensure that your in range for dry aging? I wanted to try and dry age at home in my fridge, but because my fridge has relatively low levels of humidity (in the 30% range) it was too low.

As a result I found that I wouldn't get the same type of breakdown of enzymes to help form the all important glutamate amino acid so looking to convert a small beverage cooler so I can keep RH a lot higher and get the meat in range.

spuds · Jun 29, 2012

Thats a fine looking cut of meat.

Dry Aged Ribeye Loin

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