Aged Ribeye-sous vide

[Oakgrovebacon]

I prepped rib eyes from a half of whole ribeye roast that I aged for 21 days. Dry brined and vac sealed them to sous-vide this weekend. I have not invested in a true sous vide appliance yet, I use the redneck version in a yeti cooler. I started at 133deg, added steaks, added some more hot water at 128 deg to 131. 1-1/2 hours temp at 130. Took them out to dry, oil and season. Fresh ground black pepper is all I added. I had started a chimney 3/4 full of kingsford to sear steaks over. Headed to the grill and seared, my wife likes hers closer to well done so hers got extra grill time. She cooked some amazing steamed cabbage as a side dish.

[Steve B]

Looks like it turned out well for you.
How was the flavor and texture??
I was a little worried about the thinness of the steaks but seeing you seared it right over the chimney that extreme heat probably sealed the deal. Nice work.

[EdF]

Yo! Beautiful!

[Lowjiber]

Very nice looking cook. Thanks for the share.

[Oakgrovebacon]

Turned out very good, bread knife Tender, the one on my plate topped out at 137 deg.
I thank the Pit and Amazingribs site for the inspiration to up my cooking game! And a shoutout to Meathead for sharing his wisdom!

[tbob4]

I'm really glad you followed up with the review. I really like the photo of the steak cut. Nice job and thank you very much for the follow up!

[Breadhead]

Woohoo... great results!

[GadjetGriller]

Very Nice hopefully in a couple of weeks I'll be following in your footsteps only with NY strip I'm taking to 28 days!! (Ive got 2 small hunks) so gonna see if I want to take the 2nd to 35 days just depends on how the 28 day taste!! hope fully they will come out close to yours!!

[Oakgrovebacon]

I usually go 28 days, but this pc I had held wet aging for about 3 weeks, The eat or freeze date was Feb 2nd when purchased in Jan. The other section was done as prime rib on Feb 9th for a dinner party. I ask my wife which she liked better? She could not decide. Both were delicious

[GadjetGriller]

Feb 9th is my birthday (like the hat?) it was nice of you to have a dinner party in my honor!! (Actually I'm jealous I have been craving Prime Rib but just cant seem to find any prime rib I can afford lol)

[Oakgrovebacon]

A happy belated Birthday to you Gadjetgriller!

[Oakgrovebacon]

I was lucky enough to find this pc @ 5.99 lb, weighed 17-1/2 lbs still $103.00 served 8 people with the 1st half, 7 steaks from the aged pc. 15 meals-not bad about $7 per serving.

[GadjetGriller]

Nice Even I could afford that! Around these parts its 190 bucks for the choice stuff and 250 bucks for the prime (@ Costco) At Christmas they have smaller sizes that I have used in the past, Not this year though

[Notavegan]

@GadgetGriller unfortunately I can afford boneless ribeye for about $6.50 /lb which I regularly have access to. Not an every night thing but I can be convinced to drop 6.50 for one of the weekend cooks. No problem.

Oakgrovebacon that's a fine job at $7 per servin for all those mouths fed w such quality food.

[lonnie mac]

Looks great! Man. I just sous vide'd up a 35 day dry aged NY Strip with my Anova. Got to get busy dry aging another hunk of meat as I only have two 2" thick NY's left! You would love a good sous vide gizmo.

[EdF]

Are you going to describe your dry age technique? I haven't had the fortitude to try it yet, but I do have an extra fridge I can make some room in.

[lonnie mac]

I wrote about the UMAi bags here: https://pitmaster.amazingribs.com/fo...d-at-dry-aging

It was my first attempt and now I am hooked! It's just too easy.

[EdF]

Thanks lonnie mac !

[Spinaker]

Looks great. You can't really call it Red Neck when you use a Yeti cooler!

[EdF]

Ssshhh...

[MrDibS]

I was gonna say.... you could buy three Anovas for what that cooler cost...

[Oakgrovebacon]

The yeti was a door prize win. The dry age is really very simple-rinse off meat and pat dry with paper towels, put on a clean wire rack over a drip pan, put on a shelf by itself in back of fridge-hold for 3-4 weeks. My fridge runs pretty cold-about 34deg. My wife swears that I am spoiling good meat and does not like the smell while aging,but sure enjoys the results.

[GadjetGriller]

I have to say your quickly becoming my hero!! I research and study stuff (not that you didn't) then I find a machine that does what I want and then go from there, Not you you just do!! Then you get excellent results I'm betting my stuff wont be as good as yours! Your an F'ing Bada$$!