Steak Time!

Kurtr

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See you in 28-45 days (havent decided yet).

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you should do a daily picture update so i can drool a little more every day. Very interested how it turns out
 


Whisky

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I figured about every 10 days I would take it out for a pic to monitor the progress. I hope it turns out. I read where some just end up going rotten after the process and turns into garbage.
 

Phill Latio

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I’ve always wanted to try this and am curious how this will turn out. Looks like a lot of meat for a small family, let me know if you want me to bring one of my 100 year old griswold skillets up to sear them in, might have a jar of morels left to bring too! Tit for tat!
 

NDbowman

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JohnR, If you don't mind saying where do you get the Ribeyes? Not much choice here in GF. THX!

Little far for you to drive but Warehouse grocery in Harvey is the place to go to get good quality steaks. You can buy what they have cut out of the case or call ahead of time and they'll cut em whatever thickness you prefer. Pretty good headcheese there also.
 


MuskyManiac

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Those spots of brownish meat look a little "funky". It should be turning real dark, almost black when it ages.
 

SDMF

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Those spots of brownish meat look a little "funky". It should be turning real dark, almost black when it ages.

That looks like either silver-skin/facia or an air pocket.
 

Whisky

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I'm a little concerned about that myself. It's not silver-skin, but could be spots where the bag didn't make great contact.
 

BrewCrew

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Looks splendid.
I grill for our local Elks club every Thursday night during the warm months. People come from a 50 mile radius to eat our spectacular ribeyes, this looks awesome, but would hate to change our recipe. Old western NDrs get pretty set on what they want, and love to bitch when they don’t get it.
Might have to get a jug of your seasoning and do some sampling.

Johnr - what happened to the Elks Club in Dickinson? I drove through this fall and noticed the building is now a church?????
 

johnr

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Johnr - what happened to the Elks Club in Dickinson? I drove through this fall and noticed the building is now a church?????
Drive around to the back, we occupy the lower level, which is street level on the back side(interstate side).
still serving the best ribeyes in the state, but have a church on the main floor now, because the eastern guys pack their own food when they come chase the ditch parrots now. #cheapasseasterners. Haha
i grill almost every Thursday through out the summer months, stop on down and I will get your first drink, and of course a fireball shot. Guywhofishes, you and your near beer can even come.
 


tikkalover

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I'm a little concerned about that myself. It's not silver-skin, but could be spots where the bag didn't make great contact.

Meh..............nothing a little trimming cant fix when its done aging.
 

Whisky

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Just an update. This weekend I'm busy, so if time allows the following weekend I may deal with it then. Would put it at 45-46 days.
 


Whisky

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Saturday was the day. Day 45. In the end I lost about 36% weight to evaporation and trimming. Not as much as I was expecting. I ended up with 10 steaks, cut 1.5" thick.

I cooked one of the end pieces for supper. I purposely left more of the darker brown stuff on the exterior side as some claim that is where all the flavor is. That was a mistake as it made for a tougher steak and beef jerky like texture on the one side. I was very disappointed in tenderness.

Also, dry aged beef must cook a lot quicker. My process was to smoke at 225 until an IT of 100 and sear off on a hot grill until 120. I wanted a rare steak. Well it cooked twice as quick on the smoker and I caught it around 110, but that didnt give me much room to get a good sear. I pulled at 120 and lightly tented in foil, and carryover cooking overcooked the steak for my preference. Another thing with dry aged beef is you dont get the juices on the plate because of the evaporation. The flavor was ok, not as distinct as I was hoping for, but the beef fat was the best Ive ever had. Definitely improved flavor there.

In the end I cant say if I would do it again yet. That will depend on the results of the next cook. It better wow me.

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WormWiggler

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Well it made me hungry, kudos for your ability to study and document the process.
 

espringers

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so is it safe to assume that was a special dry aging bag and you weren't just aging it in your original vacuum sealed packaging those ribeye loins come in?
 

snow

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This thread has me jonesin for a charcoal grilled giant ribeye,being from Mn we don't have the best local beef and can't afford the import stuff either,but I found /had some of the best beef from nebraska when hunting,my contact I hunted with had a few local farmers as customers with corn fed cattle,our steak fry's started with an aged beef rib roast turning green on the exterior,buddy claimed thats when its ready to grill just trim the green off then cut 2" steaks,fantastic over a oak wood fire,as stated above kosher salt,cracked black pepper is all he used,no olive oil or butter but sure wouldn't hurt to use,so I give the nod to corn fed beef.

dry aged steaks I had were wrapped in loin cloth for a couple weeks,not a fan as the meat was to dry,almost eatable like a jerky before grilled.
 
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