SmokinAl
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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.
This is how it looked after 45 days.
It's nice & shiny with no real odor, just a little funky.
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.
The color of the meat was incredible, very dark red & noticeably more tender.
I cut it into individual steaks before I did any trimming.
You can see there is a very thin crust that needs to be trimmed off. Not much waste at all.
Here they are all trimmed up & ready for the grill.
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!!
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.
They cook really fast so you have to watch them pretty close.
This is how we like our steaks, nice & rare!
It was a great meal, and the steaks were tender & very flavorful.
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
Here is what I started with.
This is how it looked after 45 days.
It's nice & shiny with no real odor, just a little funky.
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.
The color of the meat was incredible, very dark red & noticeably more tender.
I cut it into individual steaks before I did any trimming.
You can see there is a very thin crust that needs to be trimmed off. Not much waste at all.
Here they are all trimmed up & ready for the grill.
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!!
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.
They cook really fast so you have to watch them pretty close.
This is how we like our steaks, nice & rare!
It was a great meal, and the steaks were tender & very flavorful.
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