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Author Topic: First dry aged run  (Read 168 times)

Lilyankee

  • WKC Brave
  • Posts: 218
First dry aged run
« on: December 16, 2021, 04:52:04 PM »
So I am excited to try out my first dry aged steaks. Been reading about it for quite some time and finally pulled the trigger on a Rib Roast to age. Yesterday night was day 45, and the cutting / trimming begins… tomorrow will be the first test of the steaks… I’ll be doing a hot indirect cook with wood chunk and coal until about 100 degrees. Cast iron pan finish in some garlic rosemary butter.  Now to pick which kettle is up for the challenge…


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bladz

  • WKC Ranger
  • Posts: 1184
Re: First dry aged run
« Reply #1 on: December 16, 2021, 05:19:35 PM »
Lookin good!  Let us know how you like them.


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michaelmilitello

  • WKC Performer
  • Posts: 3817
First dry aged run
« Reply #2 on: December 16, 2021, 06:27:08 PM »
Awesome!   Did you use the umai bags and a food vac?   Butter cover?


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« Last Edit: December 17, 2021, 06:11:39 AM by michaelmilitello »

acast285

  • WKC Brave
  • Posts: 182
Re: First dry aged run
« Reply #3 on: December 17, 2021, 06:05:42 AM »
Looks awesome! Can't wait to see the results!

Lilyankee

  • WKC Brave
  • Posts: 218
Re: First dry aged run
« Reply #4 on: December 19, 2021, 06:28:10 PM »
Yes, I did the Umai bag and vacuum pack. Unfortunately, I feel I over cooked my first one. Was cooking for others and my dry aged steak got more like medium… the flavor was interesting, not sure if it’s for me or not. I love ribeyes, but the steak I chose to cook first did not have the roll on it because of loss in aging. Looking forward to next time, Think I’ll just do one steak and monitor it much closer. Also, one with the roll on the outside of the cut remaining. And sorry, I forgot to take pictures of the finished product…


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Transit98

  • WKC Brave
  • Posts: 379
Re: First dry aged run
« Reply #5 on: December 19, 2021, 08:39:40 PM »
Steaks look great. I just got a sealer and was looking into the bags. Not cheap but I quess it’s worth it if the piece of meat is big enough. Hope to try this in 2022


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