So its day 42 of my dry aged prime NY strip loin roast........

[deuc224]

So it started life as a 15.33 pound prime NY strip loin roast and ended its life after trimming at 4.06 pounds of 8 NY strip steaks. Cost was 122 for the roast so it comes to about 30 dollars a pound wow. I threw on in the sous vide for 1.5 hours and torched it with salt and pepper to give it a try and wow talk about notes of bleu cheese!!!!!!!!!! It was very abundant in the first bite then the beef flavor came in at the end. While im not a fan of bleu cheese the steak was good, but if i was at a restaurant i wouldnt order a 42 day aged steak due to its actual lack of full beef flavor. So im gonna call this project a fail but tomorrow is another day and im gonna go grab another one ut this time im gonna go for 35 days. Then when that one is done ill do a 28 day to see which one i like best. Ive heard 21 days is pointless so ill just limit it to the above choices. Anyone wanna share their stories of ur experience? Hoping 28 is the perfect blend of very mild bleu cheese and full beef flavor.

 

[Binford 6100]

I have done a 28 and a 21 day age, I would hardly say a 21 is pointless. But the 28 is better, I have never tried anything longer, to me the 28 is the best.

I like blue cheese, but I prefer a blue cheese sauce or blue cheese butter compound, but I will eat crumbles sometimes too.
To me blue cheese belongs on a standard grilled steak. When aging I just want to taste that meaty beefy favor.

I might try a 35 day, but I can't imagine longer then that. What's your process to age yours?

 

[SmokinAl]

I did 40 days with a Prime rib roast & thought that was perfect!
The flavor of the beef was much more pronounced than a regular steak.
Where did the blue cheese taste come from?
Al