With (Dry) Age comes flavor. Steakager home journal

[CurlingDog]

Potkettleblack , I would favor the reverse sear over the use of the salt block. I've done the block as more of a social approach to cooking for small group. I think the reverse sear would result in a much better product IMHO. Looking at that last picture, you have reason to be proud of your work! Proper!~

[Potkettleblack]

So, the reason I am looking at tweaking is that I got addicted to the pan style sear, which is more all over brown, that I do post-sous vide. I did the reverse sear on this, with the sear station, so the idea would be to use the salt block just for the searing...

[Potkettleblack]

But as I think about it, it seems really dumb to heat the salt block just for a couple minutes of searing. I want to get that more even, all over browning. So, maybe it's time to pull the trigger on either a baking steel griddle or grill grates.

[CurlingDog]

Potkettleblack I concur... Grill grates would accomplish the same thing as a pan... you get the overall brown of a pan sear by flipping them to the flat side instead of the "grate" side.

The salt block, at least in my experience, would not do what you would like it to do..... unless you are leaving the block on heat. i've not tried that as of yet but it might get you to where you want to be. Worth a try!

[Potkettleblack]

So, the only reason to use the salt block is that it's been sitting in my freezer for nearly a year now, in it's original wrapping. I suppose it's adding thermal mass to the freezer, but still.... time to use it for something... maybe in the Steakager ;-)

[Potkettleblack]

New project. Strip loin for NY/KC. Full fat cap, bones on. So much protection. Better yield. Going 45 days on this one for sure.

[Jerod Broussard]

Anti-gravity ager at that!! Besides a really low grade filet that needs 8 slices of bacon to have any edible taste, for some reason NYS never really jived with me. But that crap looks gooooooooooood!!!

[Potkettleblack]

48 days later, the hard work of breaking it down.

[Mosca]

That is going to be incredible.

[RonB]

Wow - great looking steaks.

[Mr. Bones]

Excellent aging on the beef...

Care to share methods/tips/tricks for a newbie?

Thanks, in advance!!!!

[Potkettleblack]

I use a Steakager in a 4 cu ft mini fridge. I think I'd get better results in a fridge that holds a lower temp. I buy bone in subprimals, as the bone and the fat cap reduce the amount of waste.