Dry aged beef smoke opinions

[KVB]

I’ve got a 3 bone standing rib roast I’ve dry aged for about 5 weeks now. I’m wondering what you guys think is a good way to cook it and what to rub it with.
I did a cowboy steak on Saturday with salt and pepper on my Traeger at 200 for about an hour and half till it hit 125, then seared over charcoal, but it wasn’t anything to write home about. I rubbed some of the trimmings in paprika, brown sugar and S&P and it was fantastic of course, but I don’t want to mask the flavor of the dry aged rib eyes that much.

Can you guys recommend me some good ideas on how to prepare this feast? Thanks.

 

[daveomak]

I agree.... The smoke could mask the dry aging flavor of the beef... All depends on what you are looking for.... I love the intense beef flavor just as I love the intense flavor of bacon when I dry age it during the curing cycle.. Bacon just gets cure, salt, sugar and the normal smoke... Normal smoke is a couple hours...
My dry aged PR does not get smoke... Reverse sear is about it....

 

[KVB]

You’re saying you just bbq it with charcoal indirect with a reverse sear at the end?

 

[jcam222]

Sous vide and reverse sear

 

[KVB]

Damn my buddy has a sous vide unit and it’s great. Need to get one I suppose.

 

[thirdeye]

Dry aged beef should deliver a beefier, savory, slightly gamy (in a good way) flavor. So you don't want to do anything that will disguise that. I would likely cook over hardwood coals, or lump charcoal (except mesquite lump) without any flavor wood added.... this way you will get a live fire back-flavor to your roast.

But, don't forget the family or guests.... dry aged beef is not for everyone. I'm not suggesting a bottle of ketchup at the table, but I would have a few things available so people can customize their own flavor profile, and you know what? You will still be a superstar. A nice compound butter is a great addition to beef, if you happen to smoke butter like I do, use that as a base, but even if you don't, to some butter add in some garlic and herbs, but keep it buttery. Form it into a roll and chill and serve on the side in quarter-sized discs about 1/8" thick, it will melt very quickly. Some aujus on the side is another option. A Bordelaise sauce on the other hand would be too heavy (like the ketchup would be), so sauce your guests with the wine before dinner.

 

[KVB]

Great info brother thanks. Can you elaborate on the smoked butter?

 

[thirdeye]

Great info brother thanks. Can you elaborate on the smoked butter?

Same set-up as cold smoked cheese. As mild of a smoke as you can generate (and wide open vents)...the time is only an hour or two if you have a sawdust generator. Maybe 10 or 15 minutes if you are using pellets. I usually sample with 1/4 of a warmed flour tortilla. Slice a thin piece and let it melt on the tortilla, and adjust my smoke time from there . Really good in scrambled eggs, mac-n-cheese, other pasta dishes, on popcorn, for shrimp scampi, a grilled sandwich, or on a steak or chop.

EDIT - Save the wax paper wrappers and re-package in those. Freeze for long time storage.

 

[KVB]

Good deal I’m going to give it a shot. I don’t have a big enough charcoal grill to go indirect on more than 2 steaks, so I think I’ll use the oven at low temp and then pan sear, then serve with some of that smoked butter and potatoes. I have a great napa valley cab I will pull out as well. Looks like this guy here had a great result, I may try his method - https://www.smokingmeatforums.com/threads/reverse-seared-cooking-time-for-ribeye-steak.176212/

 

[thirdeye]

Your plan and strategy has 'perfect' written all over it. When you have a good attitude, and go with the flow... everyone is happy.

 

[fivetricks]

I'm also in the "no smoke" crowd concerning dry aged PR. I've done them to both 45 and 60 days (I prefer 60) and I just cut them into nice thick steaks. I don't even season them with pepper, just a nice coarse salt. When you take all of the trouble and expense to dry age it, why cover the flavors up.

Regarding those who don't prefer such a taste?

Well I think Hank Hill said it best.

"We ask them politely, but firmly, to leave."

 

[KVB]

Right on thanks again for the advice guys I will post up about how this went later this week.