WHOLE RIBEYE-UMAI DRY AGED 45 DAYS

[HalfSmoked]

At least you have the steaks while you wait.

Warren

 

[Winterrider]

They look absolutely fantastic Al.
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[SmokinAl]

At least you have the steaks while you wait.

Warren

Good point Warren!
Al

They look absolutely fantastic Al.
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Thank you!
Al

 

[chek]

The first dry aged ribeye I did was just on a rack in the fridge, it was a bone in prime rib & I dry aged it for 40 days. This time I bought a whole boneless ribeye at Sam's & tried the UMAi dry bag method. I went 45 days on this one.
Here is what I started with.
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This is how it looked after 45 days.

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It's nice & shiny with no real odor, just a little funky.

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I started out with a piece of meat that was just a bit over 20 lbs.
My scale only goes up to 10 lbs. So I cut this in half to weigh it & see how much weight loss there was, and it weighed 16 pounds, so about a 20% weight loss.

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The color of the meat was incredible, very dark red & noticeably more tender.
I cut it into individual steaks before I did any trimming.

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You can see there is a very thin crust that needs to be trimmed off. Not much waste at all.

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Here they are all trimmed up & ready for the grill.

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I took the 2 small one's that were on the end & grilled them up. they were pretty thin & cooked real quick. I forgot to take any photo's of them after they were done, but here they are ready for the grill. How about that color!!

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Then the next day my neighbor's & Judy & I got together, he said he would grill the steaks & provide the sides. The steaks were pretty big so he said we could both share a steak, which worked out well cause I can't eat a whole steak anymore & we like ours rare & they like more medium. So on the grill they go.

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They cook really fast so you have to watch them pretty close.

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This is how we like our steaks, nice & rare!

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It was a great meal, and the steaks were tender & very flavorful.

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I'm anxious to try SV'ing one & then searing it with my Searzall.
The UMAi bags are kind of pricey, but I think there is a lot less waste with the bags, compared with just dry ageing without the bag. I have enough steaks to last a year, but when I do this again, I'm going to hold out & see what a 60 day dry aged steak tastes like!
Thanks for looking folks!
Al

 

[chek]

Yea me too Warren, but it's gonna be a while!!
Hopefully it will be worth the wait!
Al



If I'm not on here tomorrow you will know it didn't go well, but I've done SV as low as 120 for 2 hours & then seared in a CI pan. I would think the Searzall would work even better, cause you can get the sides much better.
We'll see!
Al

Looks amazing! Someday when I’m ready to join the Bigs I gotta try this! Mouth is watering

 

[SmokinAl]

Looks amazing! Someday when I’m ready to join the Bigs I gotta try this! Mouth is watering

I think you will like the results, it’s a bit of a wait, but the flavor is amazing!
Al