Back on May 6th I started this 9# 13.625 oz rib eye sub-primal on an aging process using a DrybagSteak product.


Well, today it looks like this and after weighing it has lost 2.75 pounds or 20.8% of it's untrimmed weight.


Before the end looked like this with a fair amount of marbling even though it was only choice.


and then today my first cut revealed this


I did only a slight amount of trimming as I for one actually enjoy the taste of the aged beef outer shell and find it mellows during the sear. The results were what we call 2 prime rib meals each 3" thick which we split plus 3 rib eye steaks each 1.5" thick and 1 runt steak for yours truly!



My next step is to seal these all individually in a FoodSaver bag for the freezer. As much as I'd like to taste one our schedule won't permit that til next week.

Finally last night we were able to try the first of those steaks and I'm here to shout out THEY WERE GREAT!!!

First I started them out in a 70 minute hot tub and had to replace the water 3 times to keep it above 100°. By the time they were ready to go on the grill after I had hit with nothing more than coarse Kosher salt the internal temp of the meat was still 112°.



In the meantime I had my egg roaring and by the time I actually put the steak on the dome temp was nearly 700°.



Using a timer and tongs I did a quick sear of 30 seconds, turned 90° for 30 seconds, flipped for 30 and turned at 90° for the last 30 seconds. Yup a total cooking time of only 2 minutes flat and my Thermapen read the meat was 134° internal - Perfect! Here's a final picture with some medallions of compound butter on top.



I tell you these were fork cutting tender. 45 day is my new benchmark!

I was asked about my compound butter mentioned here so I decided to share with others if interested. It started out from a recipe in DrybagSteak in the recipe archives which can be read here:
www.drybagsteak.com/recipe-bacon-blue-ch...er-grilled-steak.php

What I did differently was to halve the recipe and then add one large clove of garlic chopped finely. It's a good recipe, but the extra kicker of garlic just makes it over the top!