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Thoughts on second dry aged steak cook.

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  • Steve B
    Club Member
    • Jun 2016
    • 2968
    • Rockland county New York
    • 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

    Thoughts on second dry aged steak cook.

    Sooo. After my first Umai 28day dry age ribeye roast/steak cook I wasn’t really thrilled. Not sure if it was my method or ????
    The first steak I SV’d and reverse seared. Not impressed. Kinda dense and dryish with a little off flavor.

    A couple of days ago I pulled one out of the freezer and let it defrost in the fridge.
    This time I went the whole cook on my KJ jr.
    Indirect @250 until an it of 128*, overshot my 120* target 😡. Not the end of the world. 😁
    Anyway reverse seared, caveman style right on the coals.

    Well let me tell you. This turned out incredible!!!
    Great beefy flavor with an abundance of juices, pics don’t lie. A perfect chew. Just an overall great experience and joy to eat.

    I know. I know. Here’s what y’all are waiting for. Click image for larger version

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  • barelfly
    Club Member
    • Dec 2017
    • 1072
    • New Mexico

    #2
    Glad this one turned out to your liking. I have really only been SVing the dry aged steaks I’ve done because they are in The freezer. I’ll have to plan ahead and try it this way as well.

    but, I know the first one didn’t impress, so glad this did.

    Comment


    • Steve B
      Steve B commented
      Editing a comment
      Thanks brother.
  • Troutman
    Club Member
    • Aug 2017
    • 7198

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    #3
    I've had similar issues with dry aging my own but it was with the longer ageing periods. 28 days is generally perfect for me. When you get up to 45 or even 60 days the meat gets like you describe, kind of chewy with a dry feel. Let's face it you're encouraging the moisture to leave the meat to densify the beefiness. Just seems like there's a point where you miss having that moisture.

    You might try sous vide as barelfly mentions, they come out great that way. You might also try a shorter aging period. Once you find that happy medium they are killer steaks. Good luck with the journey !!!

    Comment


    • Steve B
      Steve B commented
      Editing a comment
      I did SV the first steak which is why I changed my process this time. And with great success.
      I may try going 21 days next time but definitely not more than the 28 I did this go round.
  • TripleB
    Club Member
    • May 2017
    • 693
    • La Crescenta
    • Jambo Backyard Smoker
      Weber Smokey Mountain (22" & 18.5")
      Portable Kitchen 360
      Portable Kitchen Grill
      Pit Barrel Cooker
      Weber "Brownie" Circa 1978 22"
      Weber Gas Grill, Silver A
      BBQ Guru ATC
      Favorite Beer: Peroni
      Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

    #4
    Delicious. Love looking at this types of posts.

    Comment


    • Steve B
      Steve B commented
      Editing a comment
      Glad I could oblige. 😁👍
  • RonB
    Club Member
    • Apr 2016
    • 12684
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #5
    Good job.

    Comment


    • Steve B
      Steve B commented
      Editing a comment
      Thanks Ron. I was a little nervous about this cook because of the results of the first one.
      But thankfully I was pleasantly surprised.
  • Dadof3Illinois
    Club Member
    • Jul 2017
    • 856
    • Southeast Illinois

    #6
    That looks awesome, practice makes perfect!!!

    Comment


    • Steve B
      Steve B commented
      Editing a comment
      So very true.
      I hope the others in the freezer will turn as good.
  • Thunder77
    Founding Member
    • Jul 2014
    • 2747
    • Halethorpe, MD
    • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

    #7
    That is a beautiful result!

    Comment


    • Steve B
      Steve B commented
      Editing a comment
      Thank you kindly good sir.
  • mountainsmoker
    Banned Former Member
    • Jun 2019
    • 1851
    • Bryson City, NC

    #8
    Looks great. Am so glad you were happy with the results. It may be me but I would keep the 28 day dry age time. I really enjoy a steak aged that long.

    Comment

    • pkadare
      Club Member
      • Jun 2019
      • 903
      • Bobcaygeon, Ontario
      • My gear:
        22 Weber Kettle
        Napoleon PRO Charcoal Kettle Grill
        Broil King Keg
        Traeger Pro 34
        Napoleon Prestige Pro 500
        Pit Barrel Cooker
        Blackstone Range Combo Griddle

      #9
      I've had great luck lately with front searing. I find it easier to hit the desired temp and not having to worry about overshooting with the reverse sear.

      Comment

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