Finished my first 40 day NY strip - I need help

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2 weeks 20 hours ago #14132 by mart13
After trimming off the funk there wasn't much left.. I cooked a few steaks too medium and they came out tough.
the taste was fine but the chew was hard.
Any suggestions?
Shall i start with a thicker, bigger cut?
shorten the dry time?
cook it to medium rare next time?

Thank you
Kevin

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1 week 6 days ago - 1 week 6 days ago #14133 by RRP
Sorry to hear your issue. When you say you trimmed off all that funk there wasn't much left...in other words you trimmed off all that dry aged beef that you spent 40 days aging! Why bother aging meat?

Dried aged meat does cook quicker so you should cook to temperature not cook to time. Once you cooked it to medium like you did then yes that toughens the meat up. Of course the other factor is what grade of beef did you start with?
Ron
Last edit: 1 week 6 days ago by RRP.

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1 week 6 days ago #14134 by mart13
So i am supposed to only cut some of the hard funky stuff off right?
I used choice grade.
I can send pictures to you if needed.
Kevin

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1 week 6 days ago #14135 by RRP
You only need to skim off that outermost hard layer and some people don't even cut off any. But trimming the meat clear back to what I call "grocery store red" negates your effort, time and cost of dry aging.

A NY strip is very thin to start with as compared say to a ribeye or sirloin. I have found 32 to 35 days is ample for the strip.
Ron

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1 week 6 days ago #14136 by mart13
Thank you so much Ron.
You are very helpful.
Kevin

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