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Dry Aged Ribeye

sawhorseray

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Some of the dry aged ribeye steaks I did for 45 days in a UMAi around last Christmas made the trip to AZ. I seasoned the steaks when I cut them with salt and pepper before they went into the vac-seal bag. I popped one right from the freezer into the Sous Vide pot for four hours at 126º.
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I've taken to getting a char on my steaks with the aid of a weed torch. I don't have a gas grill, the DW isn't fond of the smell of the house if I use the iron skillet, and I love playing with fire.
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Tho I doubt I'll ever take the time and fridge space to ever dry age another rib roast, the steaks I got out of it were pretty darned flavorful. Buttery yam, garlic butter spinach, horseradish, little glass of cab. What can I say, I like butter. RAY
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jcam222

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Looks fantastic!! I am going to try dry aging some prime rib for Christmas dinner this year. I will Sous vide that and finish off on a 500F kamado.
 

sawhorseray

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Well jcam, give dry aging a shot and see what you think. I did a total of three standing rib roasts after backing the rib bones off, they can puncture the UMAi bag. Having only the kitchen fridge it took up a big chunk of space for 45 days, and I didn't think it made all that much difference in the flavor of the steak.
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All that rubbery stuff on the outside has to be trimmed off, it doesn't chew or taste too good to me. RAY
 

smokerjim

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looks like a tasty dinner. gotta love the torch
 

pops6927

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fridge space: "Tho I doubt I'll ever take the time and fridge space to ever dry age another rib roast..."
easy peasy solution to fridge space: Buy the wife a new bigger fridge! She will love it and claim the old fridge for the garage or basement!
 

SmokinAl

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That is a fine looking meal!
The steak looks fantastic!
Al
 

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