Some 28-day Dry Aged NY's Umai

[mneeley490]

Today is day 28! Yea! Approx 10 lbs worth.
Seasoned now, and going into a hot CI pan with butter.

 

[6GRILLZNTN]

Wow! Those look awesome. I'm diggin' the knife. Got one just like it.

 

[tbern]

Great looking beef!!

 

[chopsaw]

Man ! Those look great . Old hickory knife ?

 

[cutplug]

Case??
Good looking steaks! Takes a $10 to about a $50 steak. Waiting for the taste results!
I have done one NY and am getting ready to seal another up tonight or tomorrow.
I will probably go about 35-40 days.
Thanks for posting.

 

[bauchjw]

How did it turn out?

 

[mneeley490]

Wow! Those look awesome. I'm diggin' the knife. Got one just like it.

Man ! Those look great . Old hickory knife ?

Yep, Old Hickory. I always liked the one that the BBQ Pit Boys used. Got this one on Amazon for a very reasonable price, and I keep it sharp as heck.

How did it turn out?

Fantastic. I pan-seared it in butter to a perfect medium. As it has lost some water, it's a little stiffer than a normal steak, but the flavor can't be beat. And this was just a couple Choice NY loins. If I had shelled out for some Prime or Wagyu, I'm sure the flavor would be through the moon.
Please pardon the sloppy plating. I was in a hurry to get to eating.

 

[mneeley490]

Case??
Good looking steaks! Takes a $10 to about a $50 steak. Waiting for the taste results!
I have done one NY and am getting ready to seal another up tonight or tomorrow.
I will probably go about 35-40 days.
Thanks for posting.

I think the last time I did this, I aged one at 28 days, and another for 35. My friends and I agreed that 28 seemed to be the sweet spot. But then again, I've done a couple fantastic 60-day briskets, so I guess it's just up to individual tastes.

 

[smokerjim]

Looks excellant !

 

[bauchjw]

Wow! That’s killer! I’m sure the flavor was incredible!!! Awesome work for an amazing meal!

 

[chopsaw]

Yep, Old Hickory.

We used to use them for cutting Thermafiber and Rockwool batts .
The floor stop was 6 " thick and those worked perfect . They're sharp knives . I have it here somewhere .

Great looking meal .

 

[jcam222]

Yep, Old Hickory. I always liked the one that the BBQ Pit Boys used. Got this one on Amazon for a very reasonable price, and I keep it sharp as heck.

Fantastic. I pan-seared it in butter to a perfect medium. As it has lost some water, it's a little stiffer than a normal steak, but the flavor can't be beat. And this was just a couple Choice NY loins. If I had shelled out for some Prime or Wagyu, I'm sure the flavor would be through the moon.
Please pardon the sloppy plating. I was in a hurry to get to eating.View attachment 652181

Sure doesn’t look sloppy to me! Looks awesome

 

[mneeley490]

Well, our local grocery stores had sales on roasts just before Christmas, so I done did it again.
Some stuff came up, and this ended going 31 days.
Ended up getting 7-1/2 steaks out of it, about 1-1/4" to 1-1/2" each, I wasn't measuring.
Vac packed 6 and put them in the freezer. As it was getting late, I sprinkled the remaining 1 & 1/2 with SPG, and then vac'd it too, for an overnight in the fridge. Came out tasting fantastic. Made some mashed, and an onion gravy for it. From the pic, you can see the mashed potatoes were just a delivery vehicle for the gravy.

 

[Brokenhandle]

Didn't even realize it was an older thread until I saw Jed post lol! Either way... looks awesome! And great job of turning the mashed taters into a gravy boat!

Ryan

 

[JLinza]

Great lookin plate, ill bet that steak was fantastic