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Started By
Message
Dry Aged Bone-In Angus Ribeye
Posted on 12/29/09 at 10:37 pm
Posted on 12/29/09 at 10:37 pm
I'm picking an Angus rack up at Rouse's Thursday, dry aged for three weeks. The butcher asked me if I want him to trim off the bone. I'm thinking cutting 1 1/4" steaks bone in.
I can't wait! I've wanted to try to cook one of these at home for awhile.
What do you guys think? Bone or no bone?
Anyone try the dry aged angus beef from Rouse's?
Life is good!
I can't wait! I've wanted to try to cook one of these at home for awhile.
What do you guys think? Bone or no bone?
Anyone try the dry aged angus beef from Rouse's?
Life is good!
8
Posted on 12/29/09 at 10:40 pm to tigeryat
IMO bone-in is always better. Something about the tenderness of the meat at the bone.
Fwiw - I have never bought a bone in ribeye before.... I just know I like them much more at restaurants.
Fwiw - I have never bought a bone in ribeye before.... I just know I like them much more at restaurants.
Posted on 12/29/09 at 11:05 pm to tigeryat
quote:
I'm thinking cutting 1 1/4" steaks bone in.
Weak sauce! Cut those bad boys like 3".
You could have the butcher french cut them for you but why would you want them completely deboned?
Posted on 12/29/09 at 11:06 pm to tigeryat
I've never had a dry aged steak before...but I have seen them recently at Rouses. Do they taste that much betteR?
Posted on 12/29/09 at 11:14 pm to Neauxla
I've dined on dry aged in restaurants before and enjoyed it. I think the ageing process makes the steak more tender and enhances the flavor. I've been walking past the aged beef at Rouse's for too long, so I had them age one for me.
Ok Senior....A 3" Bone in Ribeye would weight what? 2 1/2 or 3 lbs. Thats a large piece of meat!
Ok Senior....A 3" Bone in Ribeye would weight what? 2 1/2 or 3 lbs. Thats a large piece of meat!
Posted on 12/29/09 at 11:20 pm to tigeryat
Go at least 1 3/4". Prefereably 2". If you're going to do it, do it right.
Posted on 12/29/09 at 11:47 pm to tigeryat
quote:
A 3" Bone in Ribeye would weight what? 2 1/2 or 3 lbs. Thats a large piece of meat!
If your gonna be a bear, be a grizzly.
Posted on 12/30/09 at 8:27 am to tigeryat
I made my first trip to Rouses last week.
I saw the whole ribeyes hanging and my mouth started watering uncontrollably
wish I had one near by
I saw the whole ribeyes hanging and my mouth started watering uncontrollably
wish I had one near by
Posted on 12/30/09 at 10:54 am to 8thyearsenior
quote:
Weak sauce! Cut those bad boys like 3".
You could have the butcher french cut them for you but why would you want them completely deboned?
If they are bone in the thickness is determined by the spacing of the ribs.
Do not french beef ribeyes. You lose meat and it isn't really a way to prepare beef. Stick to lamb or pork for this.
Leave the bone in. The closer the bone, the sweeter the meat.
If you cook them whole you can have the butcher cut the bones off then truss them back on which is what I do when I cook a standing rib. This makes is much easier to carve but gives that bone in flavor also so killer ribs to chew on.
21 to 28 days is an excellant dry age time. You can go longer but the meat starts getting a lot stronger at that point. It's an aquired taste beyond 30 days. Worth the try on a small roast to see if you like it. I've had 35 to 40 and its just a little to strong almost gamey for me.
Posted on 12/30/09 at 2:55 pm to tigeryat
yat-what did this piece weigh, and how much per pound? I am liking the sound of this.
Posted on 12/30/09 at 3:42 pm to tigeryat
What Rouse's are you talking about? Like the grocery store? I have never seen dry aged beef there...
Posted on 12/30/09 at 8:23 pm to tigeryat
This how I get down. They aren't dry aged but I would cook dry aged the same way. You can see there is bout 2-3" of bone that is french cut.
these were close to 3" thick, that is an 8" chef's knife for reference
these were close to 3" thick, that is an 8" chef's knife for reference
This post was edited on 12/30/09 at 8:26 pm
Posted on 12/30/09 at 8:35 pm to tigeryat
quote:
Dry Aged Bone-In Angus Ribeye
Many many years ago my dad used to buy this from "Hoyt's" grocery in Springfield, La. He had the meat hanging in the cooler and would cut to order. After he cut the green fungis off of the carcas.
Posted on 12/30/09 at 8:36 pm to EMILIO
quote:
What Rouse's are you talking about?
The Rouse's in Youngsville, near Lafayette. The meat they put in the ager is beautiful. I had to wait three weeks just to get a spot in the ager. Then they aged it three weeks.
quote:
yat-what did this piece weigh, and how much per pound?
It was a whole rib roast, I'm thinking about 15 lbs. I didn't ask the price, I wanted it that bad and I didn't want to know the cost. I'll find out tomorrow. The angus rib eye was on sale for $5.99 per pound, but I don't know how they charge for the ageing. The angus they sell at Rouse's is awesome, and a good price when you get it on sale.
I'm thinking two inch steaks, bone-in. I should get at least 10 or 12 steaks at 2".
I'll post the cost tomorrow after I pick it up.
Posted on 12/30/09 at 8:42 pm to tigeryat
quote:
The Rouse's in Youngsville, near Lafayette
Thats where I was Christmas eve, Just so you know I drooled on your ribeye.
I noticed everyone had someones name on it and a pricetag about $150 each...
very nice, tell me how it turns out..
IMO 3" is to thick, plus I would never eat a steak that damn big..
Make mine 1-1/2" please
Posted on 12/30/09 at 8:42 pm to 8thyearsenior
Nice pics senior. Did you cook those tonight?
Posted on 12/30/09 at 8:48 pm to Kajungee
quote:
I noticed everyone had someones name on it and a pricetag about $150 each...
That's kindof what I was thinking. The whole ribeye's normally cost about $100 right out the cooler.
Posted on 12/30/09 at 8:55 pm to tigeryat
yea, I wonder if that $ 5.99 a lb weight was before or after aging ?
They lose a good bit of weight in the aging process right ?
They lose a good bit of weight in the aging process right ?
Posted on 12/30/09 at 9:24 pm to tigeryat
that was a couple months ago
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