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Started By
Message
1
Posted on 2/13/18 at 10:13 pm to bhtigerfan
I’ll take a prime over a dry aged choice steak any day.
Posted on 2/13/18 at 10:35 pm to Uncle JackD
Anyhow, it was the first time I've tried the reverse sear method.
Man, it cooks it perfectly med-rare from edge to edge.
It looked like this:
Instead of this :
Man, it cooks it perfectly med-rare from edge to edge.
It looked like this:
Instead of this :
Posted on 2/13/18 at 10:41 pm to little billy
quote:
You bought a dry aged ribeye for $9.99 / lb?
Yup. They had three wrapped up as a daily special. 25 day aged Ribeye. Funk and all.
Posted on 2/13/18 at 10:49 pm to NC17
That's quite a deal.
Posted on 2/13/18 at 11:41 pm to bhtigerfan
The reason they didn't wow you was because they were probably not prime.
Posted on 2/14/18 at 1:15 am to bhtigerfan
Both of those look fricking horrible.
Posted on 2/14/18 at 4:56 am to WhiskerBiscuitSlayer
quote:
Both of those look fricking horrible.
You're an idiot.
quote:
Texas A&M
Ahhh....confirmed.
Posted on 2/14/18 at 6:01 am to GeauxTigers0107
I upvote my own posts too sometimes. 
Posted on 2/14/18 at 6:22 am to WhiskerBiscuitSlayer
I found the guy who eats his steak with ketchup.
Posted on 2/14/18 at 6:24 am to Janky
Probably eats his boogers, too.
Posted on 2/14/18 at 7:12 am to bhtigerfan
quote:Quote of the year!!!
Too late bro, that ribeye is halfway to my rectum by now.
Posted on 2/14/18 at 7:23 am to BRgetthenet
quote:
Probably eats his boogers, too.
With ketchup.
Posted on 2/14/18 at 8:02 am to bhtigerfan
quote:
@275° until they were 125°
Try a lower temp and pull it at 110-115.
Posted on 2/14/18 at 9:16 am to Uncle JackD
quote:
I’ll take a prime over a dry aged choice steak any day.
That is why the Rouses dry aged stuff is meh at best (along with everything else that evil store sells). A prime dry aged is head and shoulders above a choice dry aged. Even a fresh prime cut is much better than a dry aged choice cut.
Posted on 2/14/18 at 9:37 am to little billy
quote:
I can tell a difference in taste. I like dry aged steaks a lot
Same here. To the OP did you ask how long they had been dry aging?
Posted on 2/14/18 at 9:40 am to bhtigerfan
I've had some from Rouses. It was good.
Posted on 2/14/18 at 9:52 am to bhtigerfan
quote:
a little Montreal steak seasoning.
Why?
Posted on 2/14/18 at 9:55 am to Lakeboy7
quote:I want to say 28 days at least.
Same here. To the OP did you ask how long they had been dry aging?
Posted on 2/14/18 at 9:58 am to Mo Jeaux
quote:Because I love that shite. I know you "steak purest" only allow salt and pepper, but this shite is the bomb.
a little Montreal steak seasoning.
Why?
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