Dry age steak

[HungryLion]

Has anybody here tried dry aging steak before? I have been reading articles and watching YouTube videos.

It looks gross at first but the end result looks amazing and tasty.

I wanted to know if anyone has any first hand experience.

 

[ABQCOWBOY]

Has anybody here tried dry aging steak before? I have been reading articles and watching YouTube videos.

It looks gross at first but the end result looks amazing and tasty.

I wanted to know if anyone has any first hand experience.

Never have tried it at home. Had something like that a few years ago at a high end restaurant thou. Was a lot of money actually.

 

[CouchCoach]

I have not done that at home but I have had dry and wet aged steaks from Chicago Steak Co. and honestly, the additional charge for the dry aging isn't worth it to me. The flavor and texture of a dry aged steak is different from what most of us are used to and not everyone likes it. I do prefer a wet aged piece of beef and I also can't quite get the image of what the dry aged looked like at one time. First time I saw it I said "damn, put the fur back on that and put it back in the road".

 

[YosemiteSam]

Only at nice steakhouses. Never even thought about trying it at home. Definitely not with steak from a grocery store. I would search out a *good* butcher if I were to even try.

Though, it seems unnecessary as between my sous vide and then flame searing my steak on my kamado grill. I make a pretty damn good steak without dry aging.

 

[Jammer]

I just dry aged a 17-pound prime ribeye for 42 days. I was going to go for 45 days, but I didn't want to wait until this weekend to cut it up. I got 13 steaks out of the 17 pound ribeye. They were all cut at least 1.5" thick. I'm cooking 2 steaks now using Sous Vide method and searing them over very hot charcoal.

I used the Umai bags, but next time I think I'm going to use the Sausage Maker Dry Age wraps as it looks a bit easier to use. You will need a very sharp knife to cut through the bark (pellicle) or you're going to have a long day. I have a DALSTRONG Butcher's Breaking Cimitar knife with a 15 degree edge and it cut through it like butter.

I work with a guy and he is a dry age master. He will not cook another steak unless it's been dry aged a minimum 60 days.

 

[Tabascocat]

I love eating and is the only steak I will order if is on the menu. It is real hard going back to a regular steak on a gas grill after those. Someday I will try my doing my own.

 

[HungryLion]

Never have tried it at home. Had something like that a few years ago at a high end restaurant thou. Was a lot of money actually.

I hear it’s expensive. How did it taste?

 

[HungryLion]

I just dry aged a 17-pound prime ribeye for 42 days. I was going to go for 45 days, but I didn't want to wait until this weekend to cut it up. I got 13 steaks out of the 17 pound ribeye. They were all cut at least 1.5" thick. I'm cooking 2 steaks now using Sous Vide method and searing them over very hot charcoal.

I used the Umai bags, but next time I think I'm going to use the Sausage Maker Dry Age wraps as it looks a bit easier to use. You will need a very sharp knife to cut through the bark (pellicle) or you're going to have a long day. I have a DALSTRONG Butcher's Breaking Cimitar knife with a 15 degree edge and it cut through it like butter.

I work with a guy and he is a dry age master. He will not cook another steak unless it's been dry aged a minimum 60 days.

Nice. Thanks for the feedback. How does it affect the flavor in your opinion?

 

[Tabascocat]

Nice. Thanks for the feedback. How does it affect the flavor in your opinion?

It breaks down the collagen for a more tender steak. It also tastes beefier

 

[Jammer]

Nice. Thanks for the feedback. How does it affect the flavor in your opinion?

Dude, I should post the pictures of the steaks I just cooked. By FAR the best steaks I ever had. My wife is a small woman who weighs 120 pounds soaking wet and she ate a whole 1.5" thick steak and wanted more. A dry age steak is extremely tender and so beefy flavored. I only put salt and pepper on my steak for seasoning and it was more than enough If you're thinking about it, do it. You will have the best steak experience you've ever had.

 

[Jammer]

I hear it’s expensive. How did it taste?

I know this wasn't asked of me, but when I got my 17-pound ribeye it cost be a bit more than $10 a pound for prime. I paid a little more than $170 for it all. I got 13 steaks out of it, but the dry aging increased the value at least 3X of original cost. I would never be able to get a 40+ dry age prime ribeye for less than $20 in a steakhouse. It would easily be +$50 per steak and not nearly as big as my cuts.

 

[ABQCOWBOY]

I hear it’s expensive. How did it taste?

Been a few years but as I recall, it was pretty good. Tender, good flavor but not like a regular steak to me.

 

[MWH1967]

Why....Life is too short and its not worth the effort. Most things I fix are steamed or smoked or both.

 

[CouchCoach]

Been a few years but as I recall, it was pretty good. Tender, good flavor but not like a regular steak to me.

The term some are using, "beefier", is dead on but not everyone likes that flavor because they are not accustomed to that.

I get wet aged prime ribeyes because I prefer that flavor; however, I prefer the texture of a dry aged strip. I don't like cuts with tight texture.

Used to go out to the high end steak houses, when my wife was still with me, and really didn't cook them at home. Del Frisco, Morton's, The Palm, Pappas and Ruth's Chris could do a lot better job than I could do and started with a better cut of meat than I could acquire and I couldn't match their cooking method.

I tried Allen Brothers, KC Steaks and Chicago Steaks and settled on Chicago and they offer Prime, Dry and Wet aged, and I can justify the price because that's what I'd pay in a high ender. I hardly ever go out to dinner and don't have a high ender in my area. Chicago also owns a great lobster company for 12-14 oz tails.

I've tried quite a few methods for trying to come close to how they do it, including sous vide, and still think the reverse sear is the way to go but the trick is to start off with the grill low enough to slowly bring it up to the sear level. Even on low with one burner, I still need to burp the grill or it will heat up too fast. I got a Weber with a sear station and that made a huge difference. The other thing is bringing the meat up to 70 degrees before it ever goes on the grill allows the fibers to relax.

 

[CouchCoach]

Why....Life is too short and its not worth the effort. Most things I fix are steamed or smoked or both.

Life is too short but I don't agree things like that aren't worth the effort. Because it's too short, the effort makes it worth it. Smoking is a time investment.

Just about what floats your boat and while dry aging doesn't appeal to me, I can see where some would get off on that. I spend most of my time alone and that has a lot to do with the things we see as worthwhile time investments. I used to really like to cook and get into the kitchen and now it's more like a chore at times.

 

[ABQCOWBOY]

The term some are using, "beefier", is dead on but not everyone likes that flavor because they are not accustomed to that.

I get wet aged prime ribeyes because I prefer that flavor; however, I prefer the texture of a dry aged strip. I don't like cuts with tight texture.

Used to go out to the high end steak houses, when my wife was still with me, and really didn't cook them at home. Del Frisco, Morton's, The Palm, Pappas and Ruth's Chris could do a lot better job than I could do and started with a better cut of meat than I could acquire and I couldn't match their cooking method.

I tried Allen Brothers, KC Steaks and Chicago Steaks and settled on Chicago and they offer Prime, Dry and Wet aged, and I can justify the price because that's what I'd pay in a high ender. I hardly ever go out to dinner and don't have a high ender in my area. Chicago also owns a great lobster company for 12-14 oz tails.

I've tried quite a few methods for trying to come close to how they do it, including sous vide, and still think the reverse sear is the way to go but the trick is to start off with the grill low enough to slowly bring it up to the sear level. Even on low with one burner, I still need to burp the grill or it will heat up too fast. I got a Weber with a sear station and that made a huge difference. The other thing is bringing the meat up to 70 degrees before it ever goes on the grill allows the fibers to relax.

Well, if it's me and I'm spending my money (which I rarely do BTW, I prefer to just grill my own steaks) if it's me, I pick Bob's down on Lemon in Dallas. Bone In Ribeye is about as good as it gets IMO.

 

[CouchCoach]

Well, if it's me and I'm spending my money (which I rarely do BTW, I prefer to just grill my own steaks) if it's me, I pick Bob's down on Lemon in Dallas. Bone In Ribeye is about as good as it gets IMO.

Worst steak I ever had in a high ender was Bob's in Frisco. I sent it back and the manager was so embarrassed when he looked at the steak, he comped our table of 5. I did have a good one at the Lemmon location but the best steak I ever had in Dallas was the baseball filet at Morton's. I am not a filet guy unless I marinate it but that steak cut and melted in the mouth like butter.

What I miss most about Dallas restaurants are the churrascarias like Fogo de Ciao and Texas de Brazil. I find that the more mature I become, in years only, the more I need variety.

 

[Jammer]

I've tried quite a few methods for trying to come close to how they do it, including sous vide, and still think the reverse sear is the way to go but the trick is to start off with the grill low enough to slowly bring it up to the sear level. Even on low with one burner, I still need to burp the grill or it will heat up too fast. I got a Weber with a sear station and that made a huge difference. The other thing is bringing the meat up to 70 degrees before it ever goes on the grill allows the fibers to relax.

One of the tricks I learned to sear a steak after sous vide cooking is searing it over flaming coals in a charcoal chimney starter. I put a small crate and use the chimney starter as a grill. Sear each side for no more than 50 seconds. Perfect char sear. Of all the ways to sear it's the best I've found.

 

[CouchCoach]

One of the tricks I learned to sear a steak after sous vide cooking is searing it over flaming coals in a charcoal chimney starter. I put a small crate and use the chimney starter as a grill. Sear each side for no more than 50 seconds. Perfect char sear. Of all the ways to sear it's the best I've found.

Steve Raichlen does his right on the coals, calls it Caveman grilling.

 

[YosemiteSam]

Well, if it's me and I'm spending my money (which I rarely do BTW, I prefer to just grill my own steaks) if it's me, I pick Bob's down on Lemon in Dallas. Bone In Ribeye is about as good as it gets IMO.

I haven't been to Bob's on Lemon since I moved to the NY area back in 2005.