Ok, so I get a pleasant text yesterday from a friend who's neighbor is a meat purveyor or owns a farm and constantly drops meat over. Says he has some rib steaks for me so here is what he brought see attached pic. So I have about 7 steaks about 1 1/2 inches thick. What should I do, meat is pretty marbled, I think he said it was Kobe.
1. Can I dry age an individual steak with those Umai dry bags or better served with an intact roast?
I'm no expert - not even close, but when I see the process of dry aging, it dries the surface to the point that it must be removed. With steaks only 1.5" thick, I think you would loose too much meat if you dry aged them. Great lookin' steaks BTW.
Wow! Someone gave you one helluva gift!!! Those sure do look like Wagyu, that marbling is incredible, and WAY beyond what you see with most Prime cuts. Hell, ANY Prime cut I'VE ever seen!
Hot and fast, minimal seasoning, that's what I've seen, watched and read.
Congrats!
<edit> Oh and whoever gave you those needs a real nice thank you present!
As someone who has dry-aged several roasts, I wouldn't do it with individual steaks. You'd be setting yourself up for too much waste. Looking at the marbling on those from the pics, I probably wouldn't SV them either. And as far as reverse sear goes, I'd keep the indirect phase pretty tightly bounded. You could drop them off at my house, and I'd figure it out! ;-)
They are most definitely Wagyu. Looks gorgeous. I need a friend like him! I have looked into home aging and what i have found is that you cannot dry age individual steaks. Check this out, it explains how to home age.
Those look awfully fatty!!!
I'll not only pay postage to my house, but replace em with CAB Choice from HV !
Jus sayin, worried bout yer arteries, an such!
I just weighed them and he brought 13 lbs of steak . If my calculations are correct that's a pretty penny's worth of meat. I told him I would have him over and we would cook them over a couple glasses of some nice scotch. I am thinking of trying one or two in the cast iron pan nice and hot and some on the slow and sear. Once I do this I'll post some pics.
Considering they look like wagyu, if you try to sear them over fire the flare ups will be insane. I have a wagyu strip loin cut into individuals right now, my favorite method is just a screamin' hot CI pan sear both sides, then season with some Fleur de sel and pepper. Bon apetit!
Do brother! These babies look absolutely fantastic! This is so close the Wagyu it must be. Hot and fast. Watch some good vids out there on cooking Wagyu. Thin slices, looks delish! One thing that does concern me is the packaging. If you have all the others frozen. possibly transfer them to some vacuum bags. Lot's if ice crystals I see in these bags with air. Freeze them air tight. Don't want to see these babies freezer burnt. And do post up some pics! Say, does your friend need more friends?
I would agree with lonnie mac get those bad boys in a vac bag.
Also I’m questioning why not SV then fast hot sear that is the only way I cook steaks anymore EdF? However I’ve never had any wagu marbling like that so I’d probably go that way and really screw them up?
I haven't cooked meat with the kind of fat content I'm seeing in those. But my fear would be to render out too much that is probably best appreciated partially cooked. That was my thinking with that comment.
You can SV Wagyu. I have seen a comparison or two claiming traditional is better for Wagyu in any case. I too would worry about rendering the butter out of these babies, cuz that's about how fast it melts.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
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cast iron pans,
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KBB
FOGO
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Just vacuum packed them. I just got the machine so only had the roll which was included had to trim a tiny bit off a couple of the steaks to get them to fit. Threw the cast iron pan on the BBQ and those small bits were quite tasty can't wait to try a full piece. I even saved a couple bites for the wife.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
From everything I have read AB's method does have some effect but not that much. Besides, it is basically a dry-brine for 4 days instead of 24 hours. (And yes, I am a BIG fan of AB!)
boftx I agree. I have tried AB's dry aging method way more than a time or two. I notice no differences really. True dry aging doesn't really even start until a few weeks later where you would even notice changes. And I do LOVE AB!
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