60 Day Dry Aged Ribeye

[JckDanls 07]

First I want to thank everybody for the suggestions/comments in my Preference thread ... https://www.smokingmeatforums.com/threads/dry-aging-preferences.314446/

So today was the day for trimming and slicing after 60 days in the hole (refrigerator) ...



Seasoned up a couple with SPG for dinner and on the hot grill they went...



After the first flip...



All done and going in the house ...



All plated up and ready to eat...



What it looked like after cutting into it



And my final thoughts on my first time dry aging and cooking it ...

As I said in the other thread.. It really tears me up to trim and throw away that much meat... It's still up in the air as to whether I would do it again or not..
Things I noticed when cooking... They certainly sear/char up ALOT QUICKER than a normal ribeye... They were only 100` IT (internal temp) by the time they were sear/chard to my liking (or more)... So I moved them off to the side and put the cover on the grill... IT climbs a lot quicker when you cover... Well... they got away from me and ended up around 145ish IT as you can see in the sliced pic ...

Don't get me wrong... they certainly were good.. a little tougher than we like because of the over sear and the higher IT ...

Next time I'm thinking not such a hot fire and keep a closer eye on them...

 

[pc farmer]

Looks great but I am with you, throwing away meat.

 

[SmokinEdge]

About 21 to 30 days is enough to bring a flavor change and not as much waste. The meat looks delicious Keith. Nicely done.

 

[jcam222]

They look good. I still haven’t aged any beef, the black outer kind of freaks me out a little lol.

 

[912smoker]

Never had the patience to dry age but that's a fine looking plate !

Keith

 

[bigfurmn]

It looks incredible to me. Very well done! My question might seem simple but is it? Was it worth it? The wait and the waste mainly. Was it that much better than cooking it up right away???

 

[Neil McCauley]

Props for taking the plunge. It does sound about as underwhelming as my results recently with SRF gold rib roasts and Umai dry bags. The steaks definitely cook quickly, and if you cook them like regular steaks you will get the texture and dryness issues.

 

[Sven Svensson]

I do a lot of dry aging but I also cook rare. They do cook fast, sometimes crazy fast. I shoot for 121 but I know that’s not everyone’s thing. The meat always has a richer, almost nutty flavor that really comes out when it’s rare.

 

[sawhorseray]

I aged three standing rib roasts after backing the rib bones off, 28, 35, and then over 50 days if I recall correctly, used the UMAi dry bags. I didn't notice any great flavor improvement, had to trim off a ton of rubbery meat from the exterior, I thought the entire process was a waste of time, money, and fridge space, not for me. By the time you tack on the price of the bags to the meat that's going into the garbage can you ain't scoring well on your market dollar. RAY

 

[SmokinVOLfan]

In this Brandon economy its hard to justify throwing out any meat. But it is hard to argue with the results of those steaks you did there. Even if they got away from you a little they look excellent!

 

[JckDanls 07]

Thanks Everybody... They were good... Myself.. I like a good char like that.. maybe just a little lighter but not much ...

 

[SmokinEdge]

I do a lot of dry aging but I also cook rare. They do cook fast, sometimes crazy fast. I shoot for 121 but I know that’s not everyone’s thing. The meat always has a richer, almost nutty flavor that really comes out when it’s rare.

I have found much more improvement with lesser grade meats, rather than more prime cuts. Doesn’t matter the actual cut but more the grade. I agree with the nutty flavor and the concentration of beef flavor. I’ve done pork too, but that can get funky. Not bad but just not meal worthy.

 

[rbnice1]

If your concerned with the spoilage and loss, you can always get a packer rib roast in cryovac and wet age. I have done both and they both have there place.

I dry age my rib roasts for 35 days for steaks. And I wetage my ribroast for 35 days for my christmas prime rib. :P

Wet age has no loss, but no dry age flavor. It does however seem to be more tender. Couple that with a hybrid smoke/sous vide cook and it makes for a fantastic roast.

Obviously the dry age has a lot of spoilage/loss. I am not a fan of more then around 35-40 days. The dry age flavor is too strong for me past that. But many really really like that nutty/earthy flavor. I like the strong beefy flavor with less of the dryaged flavor. Hence the 35-40 days max.

 

[bauchjw]

Hats off for trying it out! They look delicious to me, but I’m in the camp of not wanting to throw out the meat. I may be a little concerned about messing it up too Great patience and work!

 

[indaswamp]

I am considering buying a whole ribeye roast to dry age once I transfer all my salumi from my current chamber to my new double door stainless chamber. I can set the parameters in my current chamber for dry aging. Also want to try dry aging a venison backstrap roast...

 

[Bearcarver]

I aged three standing rib roasts after backing the rib bones off, 28, 35, and then over 50 days if I recall correctly, used the UMAi dry bags. I didn't notice any great flavor improvement, had to trim off a ton of rubbery meat from the exterior, I thought the entire process was a waste of time, money, and fridge space, not for me. By the time you tack on the price of the bags to the meat that's going into the garbage can you ain't scoring well on your market dollar. RAY

I agree with Ray. I've never tried Aging, because I've seen entirely too many threads showing all the huge amounts of Beef being chucked in the trash.
IMO, it's a waste of Time, Money, and Good Beef.

Keith, Your Steaks look Beautiful, but when did you see any "Ugly Ribeyes"?

Thanks for showing!
Like.

Bear

 

[SmokinAl]

I guess the bottom line is, there is some waste & some flavor improvement. So, I guess what it comes down to is, are you willing to pay more for a better tasting steak knowing that you are tossing expensive meat to do so. I did & will again, not very often though because of the cost. If cost was not involved, I would eat 60 day dry aged beef every time I ate beef.
Al

 

[indaswamp]

Why toss the meat you trimmed off? Why not make hash....or chipped beef.....or tacos..?

 

[SmokinAl]

Why toss the meat you trimmed off? Why not make hash....or chipped beef.....or tacos..?

If you saw it, you would know why. I thought the same thing as you. I chopped it up & put it in chili. No Go! We feed it to the turtles in the back yard.
Al

 

[JckDanls 07]

Yea... Most likely won't be doing that again... So now I have a couple of pretty expensive baggies to use for something ...

Thanks for commenting y'all ...