Dry Age "Cheating" on your steaks. Get the same great Steakhouse taste and texture at home

[brazoseagle]

After 48 hours "cheat dry aging"

On the fire

Max smells steak!

After resting for 10 minutes

The AAA grade Ribeye

The Non graded but still from the butcher prime rib steak

I'm not sure if these are rare, medium rare or medium, but they both tasted great.

Verdict: both delicious. The AAA ribeye had a bit more meatier flavour, but when i say a bit, i mean a miniscule amount barely noticeable unless you were really looking for it. Maybe it's just mental and i think that since it cost almost twice as much - who knows. The AAA ribeye cost about 13-4 bux, and the bone in rib steak was 7-8 bux. In this case, i didn't get what i payed for from the fancy steak. Both great.

AAA Ribeye - 8.1/10

Bone in Ribsteak - 8.0/10

Awesome!!! Thanks for the pics

[brazoseagle]

After 48 hours "cheat dry aging"

On the fire

Max smells steak!

After resting for 10 minutes

The AAA grade Ribeye

The Non graded but still from the butcher prime rib steak

I'm not sure if these are rare, medium rare or medium, but they both tasted great.

Verdict: both delicious. The AAA ribeye had a bit more meatier flavour, but when i say a bit, i mean a miniscule amount barely noticeable unless you were really looking for it. Maybe it's just mental and i think that since it cost almost twice as much - who knows. The AAA ribeye cost about 13-4 bux, and the bone in rib steak was 7-8 bux. In this case, i didn't get what i payed for from the fancy steak. Both great.

AAA Ribeye - 8.1/10

Bone in Ribsteak - 8.0/10

Goalie, One day you and I will have to work out a trade. I will ship you some Prime "Home Grown" Fresh Texas Ribeyes, and you can send me some of your favorite cigars.

[al321]

Here is a pic after 24 hours in the fridge - prime ribeye from Costo.

With rub

Unfortunately a flare up got the best of me and the steak ended up on the medium/medium well side. Served with sauteed mushrooms, gratin spinach and baked potato. Paired it with a 2007 Williams Selyem Zin.

Finished things off with some Highland Park 15 and a Bolivar PC.

Some of the best flavor I've ever had in a steak. My wife, who is a culinary school graduate, and her parents agreed that it was one of the best steaks they have ever eaten. Can't wait for the weekend to try it again....this time I will keep a closer eye on the grill. What is the best way to handle flair ups? I used a clean grill at 700 degrees.

[brazoseagle]

Here is a pic after 24 hours in the fridge - prime ribeye from Costo.

With rub

Unfortunately a flare up got the best of me and the steak ended up on the medium/medium well side. Served with sauteed mushrooms, gratin spinach and baked potato. Paired it with a 2007 Williams Selyem Zin.

Finished things off with some Highland Park 15 and a Bolivar PC.

Some of the best flavor I've ever had in a steak. My wife, who is a culinary school graduate, and her parents agreed that it was one of the best steaks they have ever eaten. Can't wait for the weekend to try it again....this time I will keep a closer eye on the grill. What is the best way to handle flair ups? I used a clean grill at 700 degrees.

LOOKS AWESOME!!!

Sometimes you could be doing nothing wrong and get flare ups. People experience flare ups a lot more than usual when they use Prime meat. Those that don't use Prime much, don't experience flare ups much and so when they use Prime , they think they did something wrong. Prime has more fat in it, that's why it's so tender and tastes better, and that fat will drip down and ignite.

There are really only 2 solutions, because you don't want to sacrifice heat.

1) Monitor it very closely and after about 10-15 seconds of flare move it to continue cooking on the front (cooler) part of the grill. Moving is the best response., some flare gives it good taste.

2) Use foil or a drip pan beneath your steak, this can reduce it, but may not solve it. You will need to let the grates heat up longer if you do this.

I find that putting it on the turbo hot part to start out with to sear then moving it to a cooler zone when flare ups happen is the best solution.

Pics look great, I hope you can try it again and get the doneness you are wanting.

[al321]

Thanks for the tips. I'll give it another shot this weekend.

[DinoCop05]

Wow! What a great topic. I absolutely love the grill! And steak is #1 on my list of favorite foods. I consider myself a pretty proficient griller. I'm always looking for new ways to make foods on the grill better. This is truly a gift to an avid griller. Thank you so much! I cant wait to try this process out. I just wish our warmer weather lasted longer here in NJ. I still manage to grill as much as possible either way. Thanks again!

[brazoseagle]

Wow! What a great topic. I absolutely love the grill! And steak is #1 on my list of favorite foods. I consider myself a pretty proficient griller. I'm always looking for new ways to make foods on the grill better. This is truly a gift to an avid griller. Thank you so much! I cant wait to try this process out. I just wish our warmer weather lasted longer here in NJ. I still manage to grill as much as possible either way. Thanks again!

You got it man!

[goalie204]

Now i want steak again lol!

[goalie204]

Did some new york striploins cuz they were looking really nice and marbled. They're ok, but still prefer a ribeye or ribsteak of course

who says its too cold to grill?

Grilled new york strip, roasted jalapenos with cheddar, and sweet/spicy peppers

[brazoseagle]

My recent "Meatscape" from Saturday night. 18oz. Prime Texas Ribeye, "fresh", for me and a 10 oz. Prime Filet for my wife. Steaks were "dry aged" 36 hours in the fridge. Sauteed Mushrooms, Baked Potato for me, baked sweet potato for my wife, some whole clove garlic sourdough bread, a bottle of Clos du Val Cabernet - 1996, and a slew of Amstel Lights.

Afterwards a snifter of Balvenie DoubleWood, and a VR Famosa.

Steaks were perfectly cooked, aged and seasoned. Glorious juicy, tender and meaty taste!

Wonderful night with my wife watching the Rangers clinch the pennant and go to the World Series again!!!

Tasting note: The VR Famosa - tasted like a heavenly Chocolate and Caramel Banana Nut Bread!!!!!

[goalie204]

Great pics Brazo!

You've renewed my love for steak, think i'll buy some more today to cook up on wed or thu

[brazoseagle]

Newest Meatscape:

30 hours "Dry Aged Cheat"

Prime Ribeye for myself

Prime Filet for the Mrs.

Homemade garlic, parsley & Chive butter, topped the steaks.

Baked Taters, chives butter, sour cream

Whole clove garlic sour dough

Bottle of red

Some beers

[thechenman]

I suddenly have a breakfast craving for steak and eggs...

[mbrody]

DO NOT LOOK AT THIS THREAD WHEN HUNGRY! I AM AT WORK FREAKING OUT RIGHT NOW!

[al321]

Had some neighbors over a couple of weekends ago for some Prime Ribeyes using the Brazoseagle approach......they're still talking about it. Thanks for the tip!

[goalie204]

i've been doing this once every 2 weeks or so, i wont make steak any other way now

[brazoseagle]

Latest Meatscape: 11/18/2011

A great weekend, celebrating my son's 2 year birthday, my Baylor Bears beat OU, hanging out with good family and freinds, great food and great cigars.

22.oz Texas Prime Ribeye (1.5lbs.)

34 hours "Dry Age"

New "homemade" steak rub recipe

Petite whole Garlic Sourdough Loaf

Some good French Red Wine & some cold Amstel Lights

Hot Sear - Rare-Medium Rare!

Finished with a glass of Balvanie Double Wood and a Paragas Serie P #2 - 2 years age !!! Wonderful Smoke!!!!!!!!

Was feeling too good, had to have a second - Zaya Aged Rum & a Cohiba Genios Maduro!!!!!

[Ginseng]

Never have I read a more drool-inducing thread. My wife and I are big rib-eye fans and you can be sure we're going to give this "cheat" a spin. Will head to Costco before the next grilling.

Wilkey

[brazoseagle]

Well It's been a while since I have posted a new Meatscape, not because I haven't been grilling, that's just crazy talk, just been to busy to take pics and stuff to "arrogant" my Steaksperiences.

Here was my recent one:

Home Grown Prime Ribeye, Dry Age Cheat.

Beer

A great Shiraz!

And finished with a wonderful RASS!

[brazoseagle]

Newest Meatscape

http://www.friendsofhabanos.com/forum/index.php?showtopic=109231

[NMJoe]

I can't wait to try this! Great post!!!

Way to go, neighbor!

"Hey! Don't mess with Texas!"

[Bambino68]

WOW... My question is what is in your New "homemade" steak rub recipe.....

David

[brazoseagle]

WOW... My question is what is in your New "homemade" steak rub recipe.....

David

No secrets among friends!

You keep the whole process the same, kosher salt, freshly ground black pepper, *****I can't stress enough the importance of using powdered beef bouillon. But you may have to try several different brands to find the best one. The kind you want to look for is, if you smell it and the first thing you smell is celery salt, put it down and walk away. If you smell it and it smells like a good clean beef scent, that's the good stuff!!! Some of the generic ones are the best.

New Rub (Use this very lightly, you don't want to overwhelm the meat, you really just want the rub to assist in forming your crust.)

Dehydrated garlic

Dehydrated onion

Small amount of red pepper flake

small amount of crushed dill seeds.

[Bambino68]

I made 4 Filets last night using this method and they were insane!!

I will always use this method.

Brazo, next time Im in Texas, Drinks are on me..

Thank you..

David

[brazoseagle]

I made 4 Filets last night using this method and they were insane!!

I will always use this method.

Brazo, next time Im in Texas, Drinks are on me..

Thank you..

David

From one David to another, I'm glad you gave it a shot. It only gets better the more you use it and tweak it to your own unique likes.

Keep it up.

Any pics?

David