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Dry Aged NY Strips (pic heavy)

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Post Sun Dec 20, 2009 3:59 pm
FrankC well done
well done

Posts: 549
Location: Manassas, VA
I've been wanting to try dry aging for a while, so I gave it a try. I decided to go the route of aging with out the dry bags.

Day 1
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Day 9
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And finally Day 23
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Cut into steaks...sorry, I didn't get the finished weight
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Ready for the grill
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The sear
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And the finished plate
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All in all, I'd call it a success. I overcooked them just a bit. I think it had something to do with too much scotch

I've already started aging a ribeye roast. I think I'm going to go 28 days with that.

fc :)
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Post Sun Dec 20, 2009 4:23 pm
MitchSchaft medium-well
medium-well

Posts: 227
Location: Bartlett, TN
Yes! How much did you pay for that slab o' beef? I saw one at Kroger for $153!

Post Sun Dec 20, 2009 5:33 pm
FrankC well done
well done

Posts: 549
Location: Manassas, VA
I want to say about $5.40/lb. It was a 15 lb subprimal. I just bought a 15 lb ribeye roast for $6/lb; cut about 3 lbs off for Christmas Eve dinner, and I'm going to dry age the rest.

fc :)
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Post Sun Dec 20, 2009 5:45 pm
phillyjazz well done
well done

Posts: 2980
Location: Philly

Beautiful ... We have Strip roasts AND Rib roasts both on sale for $4.99 (Angus.)

I can at least get a LITTLE aging in by Xmas day if I start tomorrow. Thanks for the inspiration !
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
Image

Post Sun Dec 20, 2009 10:19 pm
Kenny 13 well done
well done

Posts: 4051
Location: Belle Chasse, LA
Looks fantastic Frank. Too bad it was a little overdone for your liking, but I bet it still tasted fantastic.
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Post Mon Dec 21, 2009 9:29 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7572
Location: Stoughton, WI
Frank, how much trimming of the final product did you have to do?

Brad

Post Mon Dec 21, 2009 10:10 am
FrankC well done
well done

Posts: 549
Location: Manassas, VA
Thanks everyone! The biggest lesson that I learned was that aged steaks cook a lot faster!

As for trimming, I only trimmed some of the thicker fat away before the aging started. When I cut it into steaks, I just trimmed the ends, in order to loose the rough outer texture. I left the sides alone; once seared, the rough texture on the sides softens up considerably.

Excellent, beefy flavor. Just some kosher salt, and on the grill!

fc :)
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Post Mon Dec 21, 2009 10:40 am
phillyjazz well done
well done

Posts: 2980
Location: Philly

The grill marks are beautiful. I usually sacrifice them in order to not overdo the beef (unless I have a 2" cut where I can do both :wink: )
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
Image

Post Mon Dec 21, 2009 10:58 am
FrankC well done
well done

Posts: 549
Location: Manassas, VA
Hi Philly,

Actually, I only seared them for a minute per side, turning them at 30 seconds to get the nice grill marks. I do the sear very close to the fire, and let the egg get over 700 at the dome.

Once the sear is done, I take them off, raise the grid about 4 inches, and let the egg "cool" to about 400 - 450, then put them back on. That usually allows me more control of the finished temp, but this time they got away from me. I pulled them at 140, and during the rest, they went passed 145. :x

I normally like the to finish at 135. :cry:

Oh well, I'll do better next time, now knowing that the aged steaks cook faster.

fc :)
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