Cigar Asylum Cigar Forum  

Go Back   Cigar Asylum Cigar Forum > Non Cigar Specialty Forums > Good Eats

Reply
 
Thread Tools Display Modes
Old 01-28-2011, 09:13 AM   #81
wayner123
Country Gentleman
 
wayner123's Avatar
 
Join Date: Oct 2008
Location: Deltona, FL
Posts: 2,351
Trading: (159)
Trinidad
wayner123 has disabled reputation
Default Re: Dry aging beef?

Quote:
Originally Posted by jonumberone View Post
In the end we really enjoyed the meal.
The steak was great.
I am kicking myself now for not holding out.
I was able to get a dozen steaks out of the remaining piece.
7 smaller ones for my wife and 5 thicker for me.

I will say now that I cut this one up letting the next one go longer will be a lot easier.
Thanks to everyone for the encouragement and advice
And thanks to all who followed along
Thanks for the updates and pics. I have thought many times of doing this, but haven't. Did it really make the steak taste any better?
__________________
'It is an honor for a man to keep aloof from strife; But every fool will be quarrelling.'
wayner123 is offline   Reply With Quote
Old 01-28-2011, 11:22 AM   #82
BigAsh
Don't knock the Ash...
 
BigAsh's Avatar
5
 
Join Date: Oct 2008
First Name: Keith
Location: Yardley, PA
Posts: 3,571
Trading: (46)
Partagas
BigAsh is a splendid one to beholdBigAsh is a splendid one to beholdBigAsh is a splendid one to beholdBigAsh is a splendid one to beholdBigAsh is a splendid one to beholdBigAsh is a splendid one to beholdBigAsh is a splendid one to behold
Default Re: Dry aging beef?

Looked mighty tasty Dom...Did you NOTICE a taste DIFFERENCE by dry aging?....I mean it was a nice slab to begin with that would've no doubt been tasty as is...next time maybe cut a steak and vac seal before you begin for side-by-side comparison....all in all I gotta say a learned a bunch from this thread
__________________
Keith
BigAsh is offline   Reply With Quote
Old 01-28-2011, 01:06 PM   #83
jonumberone
Self destructing
 
jonumberone's Avatar
9
 
Join Date: Jun 2010
First Name: Dom
Location: Exit 8A
Posts: 5,415
Trading: (62)
RA
jonumberone has disabled reputation
Default Re: Dry aging beef?

Quote:
Originally Posted by wayner123 View Post
Thanks for the updates and pics. I have thought many times of doing this, but haven't. Did it really make the steak taste any better?
Quote:
Originally Posted by BigAsh View Post
Looked mighty tasty Dom...Did you NOTICE a taste DIFFERENCE by dry aging?....I mean it was a nice slab to begin with that would've no doubt been tasty as is...next time maybe cut a steak and vac seal before you begin for side-by-side comparison....all in all I gotta say a learned a bunch from this thread
Thanks guys

I did notice a taste difference.
I didn't achieve the Gamey undertones that I have tasted in some high end steakhouses, however I felt the steak flavor was much more pronounced.
The biggest difference I noticed was in texture.
The meat seemed more dense, that is the best way I can describe it.
It wasn't tough, just firmer or tighter.
I am looking forward to doing this again.
Now that my anxiety has been quelled, i would like to see what happens over longer periods.

Keith, if august happens, I will add this to the menu
__________________
Stogeyfish: Dammit, I'm gonna miss Tinkerbell!
jonumberone is offline   Reply With Quote
Old 01-28-2011, 01:20 PM   #84
BigAsh
Don't knock the Ash...
 
BigAsh's Avatar
5
 
Join Date: Oct 2008
First Name: Keith
Location: Yardley, PA
Posts: 3,571
Trading: (46)
Partagas
BigAsh is a splendid one to beholdBigAsh is a splendid one to beholdBigAsh is a splendid one to beholdBigAsh is a splendid one to beholdBigAsh is a splendid one to beholdBigAsh is a splendid one to beholdBigAsh is a splendid one to behold
Default Re: Dry aging beef?

I guess the denseness comes from losing about 2 lbs. in pre-trim weight from where you started....Get practicing, August ain't that far!!
__________________
Keith
BigAsh is offline   Reply With Quote
Old 01-28-2011, 03:28 PM   #85
OLS
Suck It
 
OLS's Avatar
2
 
Join Date: Oct 2008
First Name: Brad
Location: TN
Posts: 7,908
Trading: (19)
Bolivar AirForce (Served With Honor)
OLS is a splendid one to beholdOLS is a splendid one to beholdOLS is a splendid one to beholdOLS is a splendid one to beholdOLS is a splendid one to beholdOLS is a splendid one to beholdOLS is a splendid one to behold
Default Re: Dry aging beef?

Quote:
Originally Posted by Smokin Gator View Post
I know you did your research and all... but heck you can find anything on the net!!!!!!
This is classic Brent right here, I laughed so hard my boss came in to check on me.
__________________
Get a look inside the best lil Juke Jernt in Memphis at
https://www.facebook.com/meetmeinmemphis1
OLS is offline   Reply With Quote
Old 01-28-2011, 04:23 PM   #86
replicant_argent
Gravy Boat Winnah.
 
replicant_argent's Avatar
6
 
Join Date: Oct 2008
First Name: Pete
Location: my attorney has advised against giving this information to insane people
Posts: 5,315
Trading: (22)
LGC
replicant_argent is a name known to allreplicant_argent is a name known to allreplicant_argent is a name known to allreplicant_argent is a name known to allreplicant_argent is a name known to allreplicant_argent is a name known to all
Default Re: Dry aging beef?

Quote:
Originally Posted by wayner123 View Post
Thanks for the updates and pics. I have thought many times of doing this, but haven't. Did it really make the steak taste any better?
Many hundreds of steak houses count on it, train people for it, utilize expensive space for it, and have been doing it for many decades. Do you think they are wasting their time, money, manpower, experience, and efforts? Or do you just doubt his palate is refined enough to tell?
__________________
www.stogietorch.com
Some days call for a stiff Pomade.
replicant_argent is offline   Reply With Quote
Old 01-28-2011, 04:52 PM   #87
wayner123
Country Gentleman
 
wayner123's Avatar
 
Join Date: Oct 2008
Location: Deltona, FL
Posts: 2,351
Trading: (159)
Trinidad
wayner123 has disabled reputation
Default Re: Dry aging beef?

Quote:
Originally Posted by replicant_argent View Post
Many hundreds of steak houses count on it, train people for it, utilize expensive space for it, and have been doing it for many decades. Do you think they are wasting their time, money, manpower, experience, and efforts? Or do you just doubt his palate is refined enough to tell?
I have eaten some of those mail order steaks and eaten at those steakhouses. IMO, I can't tell THAT big of a difference. The big difference is Dom was doing this in his home fridge. The hundreds of steakhouses aren't. They also usually start with Prime.
__________________
'It is an honor for a man to keep aloof from strife; But every fool will be quarrelling.'
wayner123 is offline   Reply With Quote
Old 02-01-2011, 03:06 PM   #88
rizzle
Order Restored
 
rizzle's Avatar
 
Join Date: Oct 2008
Location: st pete, fl
Posts: 2,679
Trading: (23)
Bolivar
rizzle is a jewel in the roughrizzle is a jewel in the roughrizzle is a jewel in the roughrizzle is a jewel in the rough
Default Re: Dry aging beef?

I'm glad you haven't died yet, Dom.
rizzle is offline   Reply With Quote
Old 03-07-2011, 10:44 AM   #89
mosesbotbol
That's a Corgi
 
mosesbotbol's Avatar
 
Join Date: Oct 2008
First Name: Moses
Location: Boston
Posts: 5,641
Trading: (6)
Punch
mosesbotbol has a spectacular aura aboutmosesbotbol has a spectacular aura aboutmosesbotbol has a spectacular aura about
Default Re: Dry aging beef?

Yesterday I just bought a 11 lb NY Strip at Costco for $4.99 an lb. I plan to dry age. I washed the meat off and pat dry it. Covered and rubbed in kosher salt, let it sit about 10 minutes, washed the meat off again, pat dry and put on rack to dry age in fridge.

An hour ago today, I cut one end off to square the meat up, cooked the cut off meat and place cling wrap on the cut end to keep it fresh. Next week will be the first real meal from the strip.

I plan to cut from the steak once or twice a week until the meat is ready. At that point I will vacuum seal the steaks and store in the fridge until all are gone. I figure about 12 steaks from the strips in total. If a bunch of friends come by, the strip could be gone a lot sooner.

Anyone around who wants a NY Strip lunch & cigars in a couple of weeks, give me ring!
__________________
F1 | Port Wine | Welsh Corgi | Campagnolo
mosesbotbol is offline   Reply With Quote
Old 03-07-2011, 02:12 PM   #90
Chainsaw13
Mse bites can be nasty
 
Chainsaw13's Avatar
11
 
Join Date: Jan 2010
First Name: Bob
Location: Where ever my suitcase is.
Posts: 4,640
Trading: (91)
Bolivar
Chainsaw13 is a name known to allChainsaw13 is a name known to allChainsaw13 is a name known to allChainsaw13 is a name known to allChainsaw13 is a name known to allChainsaw13 is a name known to all
Default Re: Dry aging beef?

I didn't think you wanted to cover the meat with anything, to allow it to release it's moisture and basically dehydrate (amongst other changes it'll go through). Wouldn't the cling wrap hold moisture in and allow bacteria to grow?
__________________
We're all here, because we're not all there.
Chainsaw13 is offline   Reply With Quote
Old 03-07-2011, 04:40 PM   #91
mosesbotbol
That's a Corgi
 
mosesbotbol's Avatar
 
Join Date: Oct 2008
First Name: Moses
Location: Boston
Posts: 5,641
Trading: (6)
Punch
mosesbotbol has a spectacular aura aboutmosesbotbol has a spectacular aura aboutmosesbotbol has a spectacular aura about
Default Re: Dry aging beef?

Quote:
Originally Posted by Chainsaw13 View Post
I didn't think you wanted to cover the meat with anything, to allow it to release it's moisture and basically dehydrate (amongst other changes it'll go through). Wouldn't the cling wrap hold moisture in and allow bacteria to grow?
It's only on the cut end. Leaving the wrap the cut end keep the meat fresh, saving needless trimming each time I want a steak. The other 5 sides are bare.
__________________
F1 | Port Wine | Welsh Corgi | Campagnolo
mosesbotbol is offline   Reply With Quote
Old 03-07-2011, 08:14 PM   #92
jmsremax
Yet another Masshole
 
jmsremax's Avatar
 
Join Date: Nov 2009
First Name: Jon
Location: MA
Posts: 1,245
Trading: (19)
jmsremax will become famous soon enough
Default Re: Dry aging beef?

Quote:
Originally Posted by mosesbotbol View Post
Yesterday I just bought a 11 lb NY Strip at Costco for $4.99 an lb. I plan to dry age. I washed the meat off and pat dry it. Covered and rubbed in kosher salt, let it sit about 10 minutes, washed the meat off again, pat dry and put on rack to dry age in fridge.

An hour ago today, I cut one end off to square the meat up, cooked the cut off meat and place cling wrap on the cut end to keep it fresh. Next week will be the first real meal from the strip.

I plan to cut from the steak once or twice a week until the meat is ready. At that point I will vacuum seal the steaks and store in the fridge until all are gone. I figure about 12 steaks from the strips in total. If a bunch of friends come by, the strip could be gone a lot sooner.

Anyone around who wants a NY Strip lunch & cigars in a couple of weeks, give me ring!
This sounds awesome.
__________________
Stock/Finance banter
jmsremax is offline   Reply With Quote
Old 03-20-2011, 12:49 PM   #93
yachties23
The Belly of the Beast
 
yachties23's Avatar
 
Join Date: Aug 2009
First Name: Chris
Location: New York City
Posts: 568
Trading: (15)
Bolivar
yachties23 is on a distinguished road
Default Re: Dry aging beef?

Picked up a 3" thick porterhouse on sale yesterday. I know the idea is to age full roasts but I thought I'd give it a shot. Not really afraid to lose to much of it, figured this would be a good experiment.
__________________
Lover of the One and Only, New Castle Brown Ale
yachties23 is offline   Reply With Quote
Old 03-20-2011, 01:12 PM   #94
amsgpwarrior
amsgpwarrior
 
amsgpwarrior's Avatar
 
Join Date: Feb 2011
First Name: Aaron
Location: Temple, TX
Posts: 43
Trading: (3)
Montecristo
amsgpwarrior is on a distinguished road
Default Re: Dry aging beef?

Nice, never attempted this nor will I ever try but pure kudos to you! Looks great, except for the onions part (like my meat plain with sea salt and cracked pepper), but to each his own, I ain't hatin!

I picked up 2 aged whole backstraps (tenderloins), Prime Grade, out of a cow from HEB in Temple last summer and cut it up and packaged it myself for $6 a pound! The pricing guy must have had a seizure or something when he was labeling the meat, cause I got away with murder. The steak was so tender I hardly had to use a knife, could almost cut it with a fork. I seared them on my iron skillet and finish them in the oven,......absolutely fasntastic! I never grill tenderloins, lose all the moisture out of them.

Last edited by amsgpwarrior; 03-20-2011 at 01:18 PM.
amsgpwarrior is offline   Reply With Quote
Old 03-20-2011, 06:28 PM   #95
mosesbotbol
That's a Corgi
 
mosesbotbol's Avatar
 
Join Date: Oct 2008
First Name: Moses
Location: Boston
Posts: 5,641
Trading: (6)
Punch
mosesbotbol has a spectacular aura aboutmosesbotbol has a spectacular aura aboutmosesbotbol has a spectacular aura about
Default Re: Dry aging beef?

Quote:
Originally Posted by yachties23 View Post
Picked up a 3" thick porterhouse on sale yesterday. I know the idea is to age full roasts but I thought I'd give it a shot. Not really afraid to lose to much of it, figured this would be a good experiment.
Just wrap in a papertowel and change the towels until they stay clean daily. As soon as your steak has hint of dryness on the outside, cut it off and cook it. I'd imagine 4 days would be perfect. You'll end up with the best dog chew toy if you try to age a steak like a whole untrimmed roast.
__________________
F1 | Port Wine | Welsh Corgi | Campagnolo
mosesbotbol is offline   Reply With Quote
Old 03-24-2011, 07:41 PM   #96
yachties23
The Belly of the Beast
 
yachties23's Avatar
 
Join Date: Aug 2009
First Name: Chris
Location: New York City
Posts: 568
Trading: (15)
Bolivar
yachties23 is on a distinguished road
Default Re: Dry aging beef?

Quote:
Originally Posted by mosesbotbol View Post
Just wrap in a papertowel and change the towels until they stay clean daily. As soon as your steak has hint of dryness on the outside, cut it off and cook it. I'd imagine 4 days would be perfect. You'll end up with the best dog chew toy if you try to age a steak like a whole untrimmed roast.
Did 5 days... Trimmed off some of the outer edge and pan seared it, finished it in the oven. Absolutely friggin perfect. I cooked it to 130 degrees, took it out and covered it, let it stand for 10 mins and trimmed it up. There are subtle flavor differences between aged and non aged, but there are noticeable differences in texture. I'm normally not a fillet guy, usually save that part of the P-house for my girlfriend, but i wanted to try it out, and wow I must say that it was awesome. Its as if the connective tissues begin to break down even further giving you a steak you can cut with a butter knife.
I took a bunch of pictures but I'm too full and lazy to bother posting now, I'll put them up over the weekend.
I seriously suggest giving it a shot.
__________________
Lover of the One and Only, New Castle Brown Ale
yachties23 is offline   Reply With Quote
Old 04-17-2016, 08:18 AM   #97
jonumberone
Self destructing
 
jonumberone's Avatar
9
 
Join Date: Jun 2010
First Name: Dom
Location: Exit 8A
Posts: 5,415
Trading: (62)
RA
jonumberone has disabled reputation
Default Re: Dry aging beef?

I decided to do this again. This time I used a special bag that gets vacuum sealed and forms a bond with the meat.
The Roast was a choice cut boneless ribeye from Costco and the starting weight was a touch over 17 lbs. 17.23 if I remember correct, but again, I forgot to write it down.
My initial plan was to age this for 35 days.
Unlike the first attempt posted in this thread, I made it the full 35 days, however on day 35 I wasn't feeling well so I added another 6 days and wound up cutting it up on day 41.

Day 1



Day 10



Day 17 - I decided the meat needed a friend so I added a 15.75lb bone in roast to the fridge.



Day 29 for the boneless day 12 for the bone in.



Day 35

__________________
Stogeyfish: Dammit, I'm gonna miss Tinkerbell!
jonumberone is offline   Reply With Quote
Old 04-17-2016, 08:18 AM   #98
jonumberone
Self destructing
 
jonumberone's Avatar
9
 
Join Date: Jun 2010
First Name: Dom
Location: Exit 8A
Posts: 5,415
Trading: (62)
RA
jonumberone has disabled reputation
Default Re: Dry aging beef?

Day 40 and day 23



Time to trim this baby up. The weight before trimming was 15.8 lbs.



BigAsh lending a hand





__________________
Stogeyfish: Dammit, I'm gonna miss Tinkerbell!
jonumberone is offline   Reply With Quote
Old 04-17-2016, 08:18 AM   #99
jonumberone
Self destructing
 
jonumberone's Avatar
9
 
Join Date: Jun 2010
First Name: Dom
Location: Exit 8A
Posts: 5,415
Trading: (62)
RA
jonumberone has disabled reputation
Default Re: Dry aging beef?

The finished product with a trimmed up weight of 10 lbs even.



After I trimmed it up I went ahead and cut it into steaks.







__________________
Stogeyfish: Dammit, I'm gonna miss Tinkerbell!
jonumberone is offline   Reply With Quote
Old 04-17-2016, 08:18 AM   #100
jonumberone
Self destructing
 
jonumberone's Avatar
9
 
Join Date: Jun 2010
First Name: Dom
Location: Exit 8A
Posts: 5,415
Trading: (62)
RA
jonumberone has disabled reputation
Default Re: Dry aging beef?

Cooked Sous vide @132 for 1.5 hours and finished off with the serzall.







Mike eating some steak!



The steaks were out of this world. One of the guys said that the steaks were better than what we get at high end NYC steakhouses that we go to for our Christmas herf.
I was able to get 7 real nice sized steaks. 4 of them in the 20 - 22oz range and 3 in the 26 - 28 oz range.
Again, I wasn't able to detect any hint of game or funk kind of flavors that I was expecting.
Because of that, I'm thinking of taking the bone in roast to day 75.
When I told my wife that she gave me a look, so we'll have to see if I can get her on board.
Keith had one of the steaks, so maybe he will share his thoughts?
__________________
Stogeyfish: Dammit, I'm gonna miss Tinkerbell!
jonumberone is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump


All times are GMT -6. The time now is 03:16 AM.


Powered by vBulletin® Version 3.7.4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
All content is copyrighted jointly by Cigar Asylum and the content provider.