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Started By
Message
Anyone successfully dry age steaks at home?
Posted on 6/29/15 at 5:52 pm
Posted on 6/29/15 at 5:52 pm
What's your technique?
6
Posted on 6/29/15 at 5:53 pm to Tiger Ryno
Posted on 6/29/15 at 6:03 pm to Matisyeezy
"Been aging this one for a few days. Should be good."
-CAD
-CAD
Posted on 6/29/15 at 6:06 pm to BRgetthenet
Looks like it'll have a very "earthy" flavor to it haha
Posted on 6/29/15 at 6:15 pm to little billy
This is one of the pics...I don't think this was the final product, though. IIRC, the final product was a little more green 
Posted on 6/29/15 at 6:16 pm to Matisyeezy
Those were some nice slabs too. 
Posted on 6/29/15 at 8:44 pm to Tiger Ryno
I tired using the ATC method. It worked less than okay. I would like to try it again.
Here is my attempt.
Here is my attempt.
quote:
I bought two middle of the road ribeyes, wrapped them in the cheese cloth, and gave them 4 days. They shrunk down somewhat and were a little harder than fresh ones. Ultimately, it ended up a failure. There are no cooked pics because they cooked twice as fast as they normally do on my grill and they ended up medium to medium well. I was too embarrassed to take a picture and post them. I will give it another shot and try it with some thicker cuts
This post was edited on 6/29/15 at 8:48 pm
Posted on 6/29/15 at 9:14 pm to BottomlandBrew
How do these places dry age for 52 days ?
Posted on 6/29/15 at 9:17 pm to Tiger Ryno
They have whole cut portions of meat with climate controlled rooms, Then they cut off all the funk. That's my best guess, at least.
This post was edited on 6/29/15 at 9:18 pm
Posted on 6/29/15 at 9:20 pm to BottomlandBrew
I had one at Ditka steak house this week dry aged 52 days and it was phenomenal....perfect med rare....16oz. No fat or gistle
Posted on 6/29/15 at 9:28 pm to Tiger Ryno
My family used to butcher beef when I was a kid. We would hang them until a thin layer of mold then shave the mold off best beef I've ever had.
But those were whole. Longest I've done in my refrigerator was a day and a half and it was phenomenal.
But those were whole. Longest I've done in my refrigerator was a day and a half and it was phenomenal.
Posted on 6/29/15 at 10:35 pm to El Segundo Guy
Dry aging individual steaks is a waste of time and money. At the end of the aging process you have to trim away the same amount from each side of each steak as you do from both ends of an entire subprimal cut. Assume your options are to buy 6 individual steaks, or a subprimal cut that will yield 6 steaks. You will get 6 times as much wasted meat from the individual steaks as from the subprimal cut.
Posted on 6/29/15 at 10:44 pm to Tiger Ryno
Dry aging is useless unless you start with a primal or sub-primal cut of beef. Single portion steaks can benefit from wet aging though. This can be achieved by purchasing vacuum sealed steaks or sealing them yourself. I usually get a couple of flat irons that come conveniently pre sealed & leave them in the bottom drawer of my fridge for a couple of months. There is a bit of weight loss but not nearly as much as trim loss from dry aging.
This post was edited on 6/29/15 at 11:50 pm
Posted on 6/29/15 at 11:19 pm to BottomlandBrew
My mom does a 45 day age. However, I'm not sure if you consider it dry age.
She buys either a whole filet or ribeye, writes the date on the package, and sticks it in the back of the fridge for 45 days. She flips it over once a week. As long as it stays, unopened, in the original packaging, its fine. Absolutely the best steaks that I've ever eaten.
She buys either a whole filet or ribeye, writes the date on the package, and sticks it in the back of the fridge for 45 days. She flips it over once a week. As long as it stays, unopened, in the original packaging, its fine. Absolutely the best steaks that I've ever eaten.
Posted on 6/30/15 at 12:19 am to Tiger Ryno
I don't age my own, but last night I bought two ribeyes, one aged for 24 days and one not, and did a comparison. They were from the same farm and both prime grade. I tried to get similar size/thickness, but the dry aged were a little thinner cuts. This testing was done for science, of course.
This is the first time I've ever done a side by side and Jesus the dry aged ribeye made the regular ribeye(still great piece of meat) taste like it was some cheap cut. After taking a bite of the dry aged, I didn't even want to finish the regular ribeye. The wife said the same thing.
Forgot the before pic, but here's the final product(a bit blurry)...dry aged is on the right.
Seasoned with salt and pepper. Grilled at 550 for about 5 minutes on each side.
This is the first time I've ever done a side by side and Jesus the dry aged ribeye made the regular ribeye(still great piece of meat) taste like it was some cheap cut. After taking a bite of the dry aged, I didn't even want to finish the regular ribeye. The wife said the same thing.
Forgot the before pic, but here's the final product(a bit blurry)...dry aged is on the right.
Seasoned with salt and pepper. Grilled at 550 for about 5 minutes on each side.
Posted on 6/30/15 at 6:41 am to Tiger Ryno
Google Alton Brown's efforts with a single steak. You can get results with good, larger dingle cuts, but obviously a whole cut is a better platform.
Posted on 6/30/15 at 10:12 am to OTIS2
Posted on 6/30/15 at 10:18 am to Matisyeezy
I think these were from near the end of cad's experiment
Posted on 6/30/15 at 10:27 am to Matisyeezy
quote:
Matisyeezy
you brought a tear to my eye that you posted my thread.
Posted on 6/30/15 at 10:39 am to CAD703X
You're famous around these parts for that one!
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