Question

  • kinder
  • Visitor
  • Visitor
9 years 1 week ago #330 by kinder
Question was created by kinder
Ok so Im ready to rip into my Rib loin tomorrow, and by then it will have 23 days on it. I read about dry aging before, and they said that after a steak is dry aged, it doesnt have the shelf life that a fresh steak would have so im wondering if I cut all the steaks tomorrow night, and then refrigerate the rest until the next day when we have more people over, will they be ok for one night in the fridge.....im assuming yes but thought I better check. I hope they turn out good, im gonna be trying them for the first time with company tomorrow.

Please Log in or Create an account to join the conversation.

  • RRP
  • RRP's Avatar
  • Away
  • Moderator
  • Moderator
  • retired dude
More
9 years 1 week ago #331 by RRP
Replied by RRP on topic Question
I don't have a clue where you heard that silly rumor! You'll be fine - don't worry about it AT ALL!

Please Log in or Create an account to join the conversation.

  • kinder
  • Visitor
  • Visitor
9 years 1 week ago #339 by kinder
Replied by kinder on topic Question
Well I finally ripped into those Rib eyes on Friday and Saturday, we had friends over that thought it was the best steak they had ever had, and that felt pretty good. I myself was happy as hell with them, it was weird opening a big bag of meat from the fridge and finding really no smell at all from it. The steaks have a denser feel in the mouth, tender and packed with nice rich smooth beef flavor. I let them go 23 days, but only because we had guests, next time it will be 28 or longer. I also have to agree with RRP, even though I did trim off the dry stuff, I saved a long piece and put it onto the grill, it doesnt taste strong at all, just a bit chewy, and wont cut it off next time. Heres a few pics.

Please Log in or Create an account to join the conversation.

  • kinder
  • Visitor
  • Visitor
9 years 6 days ago #340 by kinder
Replied by kinder on topic Question
Another observation I made about the dry aged steaks, was that on both nights I grilled them, one night on lump, and the next on gas, after about 3/12 minutes on each side, I noticed that the steak seemed a solid pink right through the steak, and not cooked more towards the edge and pink in the middle......I wonder if it would just take more time to cook it to that state with less water being in the meat. Im sure that with a regular steak, it would have cooked more in that time. Anybody else notice this?

Please Log in or Create an account to join the conversation.

  • RRP
  • RRP's Avatar
  • Away
  • Moderator
  • Moderator
  • retired dude
More
9 years 6 days ago #341 by RRP
Replied by RRP on topic Question
glad you and your guests liked them! I hope that means you are officially hooked! As for cooking dry aged steaks yes they cook much quicker. Because of that I cook to temperature vs. cooking to time by using an instant read thermometer called a Thermapen. IMO overcooked beef is a sin and even more so after the effort of dry aging it only to over cook it.

Please Log in or Create an account to join the conversation.

  • BigAL
  • Visitor
  • Visitor
9 years 6 days ago #343 by BigAL
Replied by BigAL on topic Question
I second the thermapen! Expensive but I use it on all kinds of stuff.

BTW, Kinder....pix?

Please Log in or Create an account to join the conversation.

Moderators: RRP
Time to create page: 0.337 seconds
Powered by Kunena Forum