Cooking instructions - help.

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2 weeks 5 days ago #15110 by JJ
Cooking instructions - help. was created by JJ
I dry aged a 10 lb sirloin for 35 days. Cut them into 1-1/2" steaks. Grilled one indirect to 120 degrees and then seared it direct. Cooked the other on a pan and basted it with butter/garlic to about 125 degrees. Both were rested for about 10 minutes. They seemed dry and closer to medium well. Wasn't really impressed with either. Any tips for better results?

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2 weeks 5 days ago #15111 by RRP
Replied by RRP on topic Cooking instructions - help.
Since you cooked to temperature and not to time then my only guess was the meat itself. Sirloin as a steak was always hit and miss for me. But I do like sirloin in stroganoff.
Ron

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2 weeks 5 days ago #15112 by BagLady
Replied by BagLady on topic Cooking instructions - help.
Keeping to bear in mind it is the dry aged meat cooks much more quickly, due to the lower water content. Cooking to temp may result in over cooked meat.

Dry aging geek

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2 weeks 5 days ago #15113 by JJ
Replied by JJ on topic Cooking instructions - help.
I was really disappointed both times. Usually, reverse searing works out for me. I checked the temp on both. I compared my instant-read thermometer to another and they both matched. Could it be that I dry brined (salted overnight) and it dried out?

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2 weeks 5 days ago #15114 by RRP
Replied by RRP on topic Cooking instructions - help.
BINGO! To me the salt brine will dry out whatever little moisture might be left in your dry aged meat!
Ron

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