For supper last night I grabbed a couple 1.75" rib eyes I had aged for 28 days about 7 months ago. I hot tubbed them in 100+° water for 1 hour and 15 minutes, having to change the water 5 times to keep it above the 100° mark. Then on my Big Green Egg where I seared them at 720° for 1.5 minutes per side, turning to get a nice cross hatch of sear marks. Here they are resting while I poured some wine.


Then I took this teaser shot so you could see the juicy medium rare center of these steaks. This was a delicious meal! Thanks DrybagSteak!

Those look great. I hope mine come out that good. I'll soon know.

I trimmed my dry-bag aged ribeye today after 29 days of aging. I was going to do it yesterday at 28 days but I got sidetracked. The meat is beautiful.

I'm going to try this hot tub method. Time to go get the steaks in the "tub".

I am very pleased with the results I got from dry-bag aging a choice grade ribeye. The meat had a more intense beef flavor, it was tender and juicy, the texture was firm yet easy to cut or bite through. There NO pool of blood on my plate. All the moisture was locked in the meat.

This steak is at least as good as what I get at $$$ restaurants. I'm really pleased. I can finally cook a steak at home that I'd be happy to eat and proud to serve to a guest.

I recorded the weight loss and trim loss and I'll report on it in a separate thread tomorrow. After eating a 14 oz steak, mushrooms sauteed in butter with shallots, basil, tarragon, and white wine, and a tomato, red onion, and yellow bell pepper salad, and strawberry and banana crepes for dessert, I'm too relaxed to do much typing.

I have a question, what is this hot tub method?
Is it defrosting, or kind of like cooking on low heat then blasting on high at the end to get the char?

livespive wrote:
I have a question, what is this hot tub method?
Is it defrosting, or kind of like cooking on low heat then blasting on high at the end to get the char?

Thanks for asking - I just started a new thread under recipes in case the question comes up again. Here's a link:
www.drybagsteak.com/forum/10-other-recip...s-definition-thereof

RRP wrote:
livespive wrote:
I have a question, what is this hot tub method?
Is it defrosting, or kind of like cooking on low heat then blasting on high at the end to get the char?

Thanks for asking - I just started a new thread under recipes in case the question comes up again. Here's a link:
www.drybagsteak.com/forum/10-other-recip...s-definition-thereof

Thanks