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Started By
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Dry-age Beef
Posted on 12/1/16 at 11:57 am
Posted on 12/1/16 at 11:57 am
Thinking about buying a whole ribeye and dry-aging it for a few weeks. Any help with this would be great.
5
Posted on 12/1/16 at 12:56 pm to StarkRebel
Apparently some dude on here tried it out in his fridge and it turned out really good. Someone who knows the thread or has the pic of the beautifully aged steaks should be along shortly with the proof.
Posted on 12/1/16 at 1:04 pm to ragincajun03
Posted on 12/1/16 at 1:20 pm to Jones
What a dumbass
Posted on 12/1/16 at 1:50 pm to upgrayedd
part of it is also aging slabs of beef next to each other ...
Posted on 12/1/16 at 2:03 pm to StarkRebel
I've never done it, but I went down the youtube rabbit-hole one night in anticipation of doing it. There are a lot of good videos on there regarding dry-aging whole ribeyes. LINK
Posted on 12/1/16 at 7:17 pm to BottomlandBrew
Did one recently with the umai bag. Turned out awesome. Let it go for 45 days. One day when I have time to figure out how to upload pics I will start a thread.
Posted on 12/1/16 at 8:00 pm to StarkRebel
You should just pay for the dry-aged steak at a steakhouse than do it yourself
Pros
Steak is aged properly and delicious
No hassle for you
Enjoy the dinner out
Cons
None
Pros
Steak is aged properly and delicious
No hassle for you
Enjoy the dinner out
Cons
None
Posted on 12/1/16 at 9:04 pm to JimMorrison
Wet aging is easier.
Dry needs a dedicated fridge that you never touch.
Dry needs a dedicated fridge that you never touch.
Posted on 12/1/16 at 9:21 pm to JimMorrison
Unless personally dry aging a ribeye is on your culinary bucket list, I would eliminate all the bs and purchase one directly from a butcher or wherever you might source them from. Rouse's has them available all the time for instance.
This post was edited on 12/1/16 at 9:26 pm
Posted on 12/1/16 at 9:42 pm to StarkRebel
Posted on 12/1/16 at 9:55 pm to List Eater
Were those sliced THEN aged?
Posted on 12/1/16 at 11:08 pm to LSU alum wannabe
Yes, and you really don't want to know anymore.
I can't unsee those toes.
I can't unsee those toes.
Posted on 12/2/16 at 7:04 am to Degas
Damn, I was oblivious to the toes. WAS.
OP.
Rule 1 for all aging. Dry or wet. Only age uncut steak. The entire cut.
OP.
Rule 1 for all aging. Dry or wet. Only age uncut steak. The entire cut.
Posted on 12/2/16 at 7:40 am to StarkRebel
I have done it in the fridge with a prime tenderloin. It turned out good. Wrap it in cheese cloth and change it every couple days. Do this for 2-3 weeks.
ETA: I WOULD NOT age individual steaks like CAD did. That's asking for trouble.
ETA: I WOULD NOT age individual steaks like CAD did. That's asking for trouble.
This post was edited on 12/2/16 at 7:42 am
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