A 30 Day Dry Aged KC Strip

[bigreves]

Looks amazing!! Love your posts and I always appreciate comments on my cooks from you

 

[MisterChrister]

Absolutely beautiful steak and tatoes Jeanie! I'm gonna have to try this! Which size bags did you end up going with?

 

[TuscaloosaQ]

Wow!!! That looks awesome... Need to try that myself

 

[Learning to BBQ]

That looks amazing Jeanie! I'm going to have to give the whole dry ageing thing a try for sure.

 

[cheez59]

Yummy looking meal Jeanie. :icon_smile_tongue:

 

[haunas]

Looks awesome. I got my dad that Umami bags. BUt I also saw the salt dry aging in a fridge. Anyone try it? I would think cowgirl would be experimenting the most with it.

 

[sam3]

Oooooo! That looks delicious!

 

[Corgi]

Correct me if I'm wrong, but isn't this wet aging, since it uses a protective package that doesn't allow oxygen to contact the meat?
Regardless, it looks amazing.

 

[mattmountz94]

that looks great. sure beats the chicken breast and lettuce i have been eating

 

[cowgirl]

Thank you Blazinfire! I'd send one to you if I knew it would make it. :becky:

Thank you Dadymat, Tatanka and Daniel!

Phabulous Girl!
See if I can Phind those bags on this side of The Big Pond.

Phu, if you can't find the bags, let me know. I can send some to ya. Thanks!

Thanks Wolverine and COS!

Awesome looking steaks! I really want to try those bags. That meal looks fantastic. I also never had grilled scallions and I love scallions so I need to try that as well as those potatoes. My kinda meal! Beautiful pics!!

I love green onions, seem to put them in everything. lol Thanks so much Decoy.

Jeanie, great cook! I was just thinking I need another fridge freezer for all of these meat sales and experiments

You do need another fridge! I have one in the house and two outdoor beer fridges. :becky: Thanks Shane!

Thank you Matt and Speed! :-D

Adams, the meat turned out nice and tender. Hope you give dry aging a try if you haven't already. Thanks Sir! :thumb:

Queencity, Thank you!!

Outstanding Jeanie!! Nice marbling and mahogany color on the steaks. I'm spoiled ever since I started dry aging my steaks since last year and looks like you will be also. :becky:

I owe ya on this one Sako. Wouldn't have tried it if not for your awesome posts.
I hope to try gtr's Gregs aging method too in the future.
You're right...now I'm spoiled. lol Thanks so much for your inspiration! :hug:

 

[cowgirl]

Like I have said before "Cowgirl You Got Skillz". Great post. Thanks for sharing.

Thanks friend!! :hug:

Thank you Kevin! They did taste better than they look. The steaks were nice and juicy. Not sure where the juice went on the plate shot but it tasted great. :becky:

Looks amazing!! Love your posts and I always appreciate comments on my cooks from you

Very kind of you Bigreves. I enjoy your posts too! Thank you!!

Absolutely beautiful steak and tatoes Jeanie! I'm gonna have to try this! Which size bags did you end up going with?

Thanks Chris! I got the biggest bags they offered. They worked great on both the KC Strip and the Ribeye. I had a little trouble sealing the first bag. Not the bag's problem, it was me. After that they both sealed up fine.
Hope you have great luck with it!

Paul, I think you'd like these. Thanks friend!! :hug:

Thanks so much George and Cheez!

Looks awesome. I got my dad that Umami bags. BUt I also saw the salt dry aging in a fridge. Anyone try it? I would think cowgirl would be experimenting the most with it.

I've not tried that method but it sounds interesting. Will check it out. Thanks!!

Sam.... Good to see ya. Thanks Sir! :-D :hug:

Correct me if I'm wrong, but isn't this wet aging, since it uses a protective package that doesn't allow oxygen to contact the meat?
Regardless, it looks amazing.

Thanks Corgi! The description the Umai bag folks give is a dry aged bag.
http://www.drybagsteak.com/
The bags form a thin "skin" on the meat but it allows the meat to breath. Not sure how they do it but it works. :-D


Matt, thanks! Your chicken and lettuce sound pretty good to me!


Thanks again everyone, I'm hooked on this dry age method. Will be doing it again soon.

 

[Happy Hapgood]

That all looks fantastic! I'm just having a hard time understanding how it works and still be a good cut of meat after the process. I need to look into it more. Thanks for posting!

 

[cowgirl]

That all looks fantastic! I'm just having a hard time understanding how it works and still be a good cut of meat after the process. I need to look into it more. Thanks for posting!

Me too Mike! The outside of the dried strip looks like what I imagine glacial mastodon meat would be like. lol :becky:
After you trim the waxy outer layer off, the meat is deep, rich and red. The beefy flavor is intensified.
I'm looking forward to the 45 day dry aged ribeye in the fridge. Will post pics when it's done.
Thanks Mike!

 

[TallBoyBBQ]

Howdy,

Awesome method and cook! We used to dry age our steaks for 23 days in a special locker at the restaurant where I cooked, yours look every bit as good if not better. May have to try this soon myself...

 

[cowgirl]

Howdy,

Awesome method and cook! We used to dry age our steaks for 23 days in a special locker at the restaurant where I cooked, yours look every bit as good if not better. May have to try this soon myself...

Very kind of you to say... Thank you Sir!

 

[Hoss]

A.A.A. Awesome As Always. :thumb: 45 days is the "sweet spot" for me on Ribeyes.That is all I have ever dry aged.I have tried 30,45,60 and 72 day.45 is my favorite. Great job!!

 

[cowgirl]

A.A.A. Awesome As Always. :thumb: 45 days is the "sweet spot" for me on Ribeyes.That is all I have ever dry aged.I have tried 30,45,60 and 72 day.45 is my favorite. Great job!!

Hoss, that's great to hear! I'm looking forward to the 45 day ribeye. Will be interesting to compare with the 30 day. Thanks so much!

 

[gtr]

Dry aging is the business! After the prime rib dinner this last Christmas my lovely wife said "you don't have to wait 'till Christmas to do this, you know." :laugh: I've done around 30 days most times, this last one was at least 45 and I think there was a more pronounced benefit to the end result.

That looks fantastic Jeanie and I have no doubt it tasted at least as good as it looks! Looking forward to the next round! :hungry:

 

[cowgirl]

Dry aging is the business! After the prime rib dinner this last Christmas my lovely wife said "you don't have to wait 'till Christmas to do this, you know." :laugh: I've done around 30 days most times, this last one was at least 45 and I think there was a more pronounced benefit to the end result.

That looks fantastic Jeanie and I have no doubt it tasted at least as good as it looks! Looking forward to the next round! :hungry:

Greg, thank you! I really want to try your method. Hope you don't mind me bugging you for info. Your prime ribs look out of this world delicious!! :hug:

 

[PekingPorker]

I just got inspired! Ordered some bags, thanks for the awesome thread!