So this dinner was just shy of a month in the making….. been a little bit frustrated at both the price and quality of the GS cuts so taking charge of tghat my self…..got this small in the bag ribeye for 9.99/lb and it started at the first of October in a UMAI bag….. here it is 3 days in….
Now 9 days in….time to flip it over…..
Looking good so back in the fridge to hang out….
The plan was originally to go 28 days but decided to break into it a bit earlier because of its smaller size.....so 24 days was the magic number....
Bingo....man it smells soooooo goooooood!
Trimmed out 3 nice 1.5 inch thick steaks.....PS, it is much easier to cut the steak then trim....
Oh saved all the trimmings, I have a plan for them!
Now that they are trimmed......time to dry brine them over night......all salted up ready to go back into the fridge!
So Sunday morning I got up early and put all the trimmings is a sauce pan and seared them for about 30 minutes.....then covered them with a blend of chicken and beef stock then covered and set to simmer......
Brought out the steaks to rest and relax on the counter for about an hour before the grilling..... many this makes me happy!
Time to grill!! The plan was to do them open grill on the weber sear zone....I wanted the top open to get a better sear vs roasting them......seasoned with pepper and on for side one sear....
flipped to side 2 after 2 mins or so.....
next up the sides for sear......
I kept rotating them about every 90 seconds per side till the INT was 125-130....took about 17 mins....it was only about 38 degrees outside so only searing and no roasting......pulled them to rest in the house oven at 140 to do the sides....
Civilsmoker Jr.....seared up some button shroom 1/2s...... he has this down!!!
I dropped some fresh greens in seasoned water (salt, onion and garlic) to blanch then in a pan with a bit of butter and classic olive to pan sear finish...
Now back to the broth......about 90 mins to dinner I dropped some carrots, onion, celery, and garlic cloves to simmer in the broth....removed them an hour later and then added about a 1/4 tsp of salt and a tbs of butter......bam bam bam.... Au Jus magic!!!!! Ie the aged trimmings don't need anything....just pure money!
With the sides all ready (ie Mrs Civil and Jr did some yukon mash as well)..... its time to slice and plate!
The plate.......
The money shot!
Ok so after a full month in the making......the whole family has huge smiles..... We have a brisket point that will be pulled at 35 days and planning on doing a whole NY loin to be ready in December..... in conclusion the quality meat problem was solved!!!
Now 9 days in….time to flip it over…..
Looking good so back in the fridge to hang out….
The plan was originally to go 28 days but decided to break into it a bit earlier because of its smaller size.....so 24 days was the magic number....
Bingo....man it smells soooooo goooooood!
Trimmed out 3 nice 1.5 inch thick steaks.....PS, it is much easier to cut the steak then trim....
Oh saved all the trimmings, I have a plan for them!
Now that they are trimmed......time to dry brine them over night......all salted up ready to go back into the fridge!
So Sunday morning I got up early and put all the trimmings is a sauce pan and seared them for about 30 minutes.....then covered them with a blend of chicken and beef stock then covered and set to simmer......
Brought out the steaks to rest and relax on the counter for about an hour before the grilling..... many this makes me happy!
Time to grill!! The plan was to do them open grill on the weber sear zone....I wanted the top open to get a better sear vs roasting them......seasoned with pepper and on for side one sear....
flipped to side 2 after 2 mins or so.....
next up the sides for sear......
I kept rotating them about every 90 seconds per side till the INT was 125-130....took about 17 mins....it was only about 38 degrees outside so only searing and no roasting......pulled them to rest in the house oven at 140 to do the sides....
Civilsmoker Jr.....seared up some button shroom 1/2s...... he has this down!!!
I dropped some fresh greens in seasoned water (salt, onion and garlic) to blanch then in a pan with a bit of butter and classic olive to pan sear finish...
Now back to the broth......about 90 mins to dinner I dropped some carrots, onion, celery, and garlic cloves to simmer in the broth....removed them an hour later and then added about a 1/4 tsp of salt and a tbs of butter......bam bam bam.... Au Jus magic!!!!! Ie the aged trimmings don't need anything....just pure money!
With the sides all ready (ie Mrs Civil and Jr did some yukon mash as well)..... its time to slice and plate!
The plate.......
The money shot!
Ok so after a full month in the making......the whole family has huge smiles..... We have a brisket point that will be pulled at 35 days and planning on doing a whole NY loin to be ready in December..... in conclusion the quality meat problem was solved!!!
