Dry Aged Rib Eye Loin

[lfroberts5]

This is my third attempt at dry aging....This is a link to my last post about dry aging

http://www.smokingmeatforums.com/t/83783/dry-aged-ribeye-loin#post_380708

This time I dry aged the meat for 14 days....I will be trimming and grilling them Sunday April 1st. Hopefully they will taste fantastic..

 

[lfroberts5]

They tasted great..however...I think the time and effort was to much for the taste of the steaks...I think I will stick to a great cut of steak with my special seasoning and leave it at that...

 

[donr]

I was looking at getting a vacuum bagger & ran across this website.

http://www.drybagsteak.com/

I know, like any of us have room for another piece of equipment.  Some people have aged for up to 45 days with their set up.  A lot of the people prefer not to trim the meat before grilling, stating that's where the concentrated flavor is.  I suppose like Bark on a smoked brisket.

Don

 

[tigerregis]

A rib-eye loin? That's a new cut to me. Where did you get it?

 

[lfroberts5]

At the local butcher shop...

 

[tigerregis]

Well I guess the local butcher can call it whatever he wants. There was at one time a "Philadelphia" front that had one more rib bone than others. It baffles me that you can get anything off a front that would be called a "loin". It is antithetical to every cutting diagram I have seen. A rib is a primal cut off the front. Loins come from the hind. It's like calling a hand a foot and vice-versa. Even if it is the same muscle a rib eye is not a strip steak. TG for USDA and its nomenclature. Their names are separate and distinct. I'm not saying any more on this.