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Started By
Message
Tried a couple of dry-aged ribeyes from Rouse's tonight for the first time.
Posted on 2/13/18 at 8:04 pm
Posted on 2/13/18 at 8:04 pm
I've been seeing the dry-aged rib racks at Rouse's for a while and decided to try some tonight.
The meat guys at Rouse's were saying how great they were. "You'll never want to eat any other steak once you try these", they said.
Bought two 1 1/2" ribeyes for the wife and I. Olive oil, sea salt, cracked pepper and a little Montreal steak seasoning.
Reverse seared them. Into the oven @275° until they were 125° in the center, let them sit for 15 minutes, then into a black iron skillet with butter for a 1 minute sear on each side.
They were cooked perfectly uniform medium-rare from edge to edge, and were very tender, but it didn't live up to the expectations from what I had heard.
Don't get me wrong, they were great, but I just didn't notice that big of a difference from regular good non-aged steaks.
Am I missing something? Are dry-aged steaks really that much better?
The meat guys at Rouse's were saying how great they were. "You'll never want to eat any other steak once you try these", they said.
Bought two 1 1/2" ribeyes for the wife and I. Olive oil, sea salt, cracked pepper and a little Montreal steak seasoning.
Reverse seared them. Into the oven @275° until they were 125° in the center, let them sit for 15 minutes, then into a black iron skillet with butter for a 1 minute sear on each side.
They were cooked perfectly uniform medium-rare from edge to edge, and were very tender, but it didn't live up to the expectations from what I had heard.
Don't get me wrong, they were great, but I just didn't notice that big of a difference from regular good non-aged steaks.
Am I missing something? Are dry-aged steaks really that much better?
10
Posted on 2/13/18 at 8:07 pm to bhtigerfan
quote:
Am I missing something?
Pics of said dry aged meat.
Posted on 2/13/18 at 8:09 pm to bhtigerfan
I can tell a difference in taste. I like dry aged steaks a lot. Ralph's in Long beach sells dry aged ribeyes for like $22 a pound which is about the same price as their regular prime steaks. I prefer the dry aged
Posted on 2/13/18 at 8:11 pm to USEyourCURDS
Too late bro, that ribeye is halfway to my rectum by now.
Posted on 2/13/18 at 8:14 pm to little billy
They are $19/lb at Rouse's.
Posted on 2/13/18 at 8:16 pm to bhtigerfan
quote:
They are $19/lb at Rouse's.
You should get your own prime and dry age it yourself.
Posted on 2/13/18 at 8:23 pm to TH03
Don't forget to slice them before aging
Posted on 2/13/18 at 8:29 pm to TH03
quote:
You should get your own prime and dry age it yourself.
Be sure to use Cad's Green Steak Method.
Posted on 2/13/18 at 8:55 pm to TigerMyth36
Green paint is cheaper.
Posted on 2/13/18 at 8:56 pm to TH03
quote:Man, ain't nobody got time fo' dat.
You should get your own prime and dry age it yourself.
Posted on 2/13/18 at 9:00 pm to TigerMyth36
quote:
Be sure to use Cad's Green Steak Method.
Green aged steak requires a crooked toe picture with said rotten steaks
Posted on 2/13/18 at 9:12 pm to bhtigerfan
quote:
Don't get me wrong, they were great, but I just didn't notice that big of a difference from regular good non-aged steaks
You learned a lesson in a good way instead of getting ripped off
Posted on 2/13/18 at 9:28 pm to bhtigerfan
Had a bad one at Ruffinos one night, was violently ill for a day or so and have never touched anything dry aged since.
Posted on 2/13/18 at 9:32 pm to bhtigerfan
quote:
Man, ain't nobody got time fo' dat.
To just let it sit in your fridge?
You don't have to go too long to get good results.
Posted on 2/13/18 at 9:33 pm to Rouge
quote:
Don't forget to slice them before aging
Yeah if you get the whole cut. I just get the prime 4 packs from Costco and use those.
Posted on 2/13/18 at 9:36 pm to TH03
I don't think you're supposed to dry age individual steaks THO3
Posted on 2/13/18 at 9:45 pm to little billy
For a couple days it's fine.
I'm not sticking something in my fridge for longer than a few days. Don't have the room to dry age a whole primal or a section.
I'm not sticking something in my fridge for longer than a few days. Don't have the room to dry age a whole primal or a section.
This post was edited on 2/13/18 at 9:47 pm
Posted on 2/13/18 at 9:47 pm to TH03
quote:
For a couple days it's fine.
Yeah for sure. I thought you meant for like a month or longer
Eta I don't think letting a steak sit in your fridge for a few days is dry aging
This post was edited on 2/13/18 at 9:49 pm
Posted on 2/13/18 at 10:06 pm to bhtigerfan
I picked one up a week ago. $9.99 a pound thought I'd give it a try. Better steaks to be had at Costco. So you're not the only one.
Posted on 2/13/18 at 10:09 pm to little billy
quote:
Eta I don't think letting a steak sit in your fridge for a few days is dry aging
Wrap them in cheesecloth on a wire rack for a few days, not just buy them and throw them in the fridge in the same butcher wrap
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