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Dry Aged NY Strips (pix)

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Post Sun Oct 07, 2012 7:23 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
I was going through the garage freezer the other day, trying to make room for the venison I'm about to throw in, when I stumbled across 4 Dry Aged NY Strips I didn't realize I had. Score!! I thought we went through all of them, but I ain't complaining. :) My Mother In Law also ended up getting me a couple of Adam Perry Lang's books for an early birthday present. Tonight, I used Lang's "Four Seasons Blend " from Charred & Scruffed for the Dry Aged NY Strips.

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One of Lang's tips in this book is to sprinkle your seasoning "like rain" for more even distribution. So I sprinkled from a higher location this time, and I think it really did make a great difference.

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This beast took about a minute longer than the other steak:

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For those of you who have never tried a Dry Aged Steak, I encourage you to do so. The beefiness and rich flavor is out of this world. Can't wait to grill up the other 2. ;)
Large BGE
CG Duo with SFB

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Post Sun Oct 07, 2012 8:55 pm
jfm0830 well done
well done

Posts: 2638
Location: Northeastern MA

Man Dyal you absolutely nailed that cook. :shock: Those steaks look perfect inside and out. Really sweet CHGM on both of those steaks too. Great job all around!!!

I'm curious: how you check for doneness? Poke test, instant read thermo, visual or none of the above?

Jim
2 Large BGEs
Kenmore Elite 6 Burner Gas Grill
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BBQ Site: http://grillinsmokin.net

Post Sun Oct 07, 2012 10:21 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
jfm0830 wrote:
Man Dyal you absolutely nailed that cook. :shock: Those steaks look perfect inside and out. Really sweet CHGM on both of those steaks too. Great job all around!!!

I'm curious: how you check for doneness? Poke test, instant read thermo, visual or none of the above?

Jim


Thanks a lot, Jim!! :) I'm fiiiinally to that point in my grilling abilities to where I get better results giving steaks the "poke test" rather than checking with an instant read thermometer (IRT). :lol: So that's what I do these days. My wife and I love our steaks Medium-Rare, and I can finally judge that by poking them. And if I undershoot them, then I can always throw it back on for another minute or two. Though if I had to judge a steak at any other temperature, I would probably screw them up. :lol: I guess practice makes perfect. I don't like sticking them with a fork thermometer or IRT, because it makes me cringe to lose that delicious beef juice. :wink:
Large BGE
CG Duo with SFB

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Post Mon Oct 08, 2012 7:31 am
jfm0830 well done
well done

Posts: 2638
Location: Northeastern MA

Thanks Dyal. You'll notice that poking if with any kind of fork wasn't even on the list. I knew you wouldn't do that. I was getting pretty good at the poke test myself on my gas grill. But I've kind of taken a step backwards with the BGE. I find the Egg gets so hot when I'm grilling the steaks at 700° that I can't keep my hand (and my arm) over the grill long enough to give the steaks a decent poke. You certainly can't wear gloves to do a poke test. And heaven forbid my poking should cause some fat to drip and cause massive flareups. Don't ask how I know that one, besides the burn on the underside of my forearm is almost healed now. I'm curious: Do you pull the steak off the grill to give them the poke test?

At the temperatures I'm cooking steaks at on the Egg I can't use temperature probes or it seems my delicate little fingers. I'm having very good luck with the Egg, but I think some of the emphasis is on luck and not skill. I'm still struggling with some of the little things and my success has been lucky. Not complaining, but I do want to get the basics down.

Jim
2 Large BGEs
Kenmore Elite 6 Burner Gas Grill
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BBQ Site: http://grillinsmokin.net

Post Mon Oct 08, 2012 8:55 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

Gorgeous, Dyal, simply gorgeous. Your pictures keep getting better and better looking, very professional. The steaks look oustanding, perfectly cooked.

Post Mon Oct 08, 2012 9:17 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7558
Location: Stoughton, WI
Outstanding job, Dyal! Can't beat a steak and baked potato dinner!

Post Tue Oct 09, 2012 8:50 am
phillyjazz well done
well done

Posts: 2980
Location: Philly

What I love about dry-aged steaks is that even VERY rare, they do not bleed all over the plate, so people who are squeamish about that don;t seem to mind as much. This gives you a lot more leeway in how your serve them. Those look beautiful and rosy. I find they cook a bit faster than the off-the shelf steaks as well.
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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Post Tue Oct 09, 2012 9:14 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Wow, thanks for all the great comments, guys! :)

Jim, I give them the poke test with my tongs...that way I dont burn myself. I use the same pair of tongs with just about everything I grill, so they've become my extended hand so to speak. :lol: I give them a poke while on the grill, and then again when I take them off.
Large BGE
CG Duo with SFB

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Post Sun Oct 14, 2012 4:28 pm
smokin'gal well done
well done

Posts: 1541
Location: Seattle, WA
I really doesn't get any better than meat and potatoes. Beautiful grill marks on those steaks. I just finished another round of dry aged ribeyes, which I'm looking forward to grilling.

Post Sun Oct 14, 2012 5:09 pm
phillyjazz well done
well done

Posts: 2980
Location: Philly

smokin'gal wrote:
I really doesn't get any better than meat and potatoes. Beautiful grill marks on those steaks. I just finished another round of dry aged ribeyes, which I'm looking forward to grilling.


I keep rib eyes and strips on rotation in the dry-age fridge. That way, I never get tired of either, and sometimes, they overlap so I have both ready to go.
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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Post Sat Nov 24, 2012 1:13 am
MN_BBQer medium
medium

Posts: 138
Location: Rosemount, MN
Long time Mr Dyal SC!

I ordered more dry age bags so I give some ribeyes a shot. I'm gonna try and shoot for 28 days if I can last that long...
Let's have a few and talk BBQ!
CG PRO SFB


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