Dry aged rib eye tonight.

[trof]

Can't remember who posted about it here, but I decided to try it.
It's been in the fridge, wrapped in cheesecloth (actually a piece of an old clean T shirt) for a week.
'Dressing' changed every two or three days.

It's a lot darker than the cherry red steak that came from the store.
And much dryer and firmer.
I cook steaks by the 'poke' method.
After long experimentation, my index finger can tell the proper degree of doneness.
:-)

That may not work with aged beef, so I'll try 5 minutes on a side.
I'll let you know how it turns out.

We're also having oven roasted asparagus and carrots.

[azmouse]

1. Sounds good. What time should we all be there?

I'll bring some red wine. :)

[trof]

2. Around 7:30?

The wine will go nicely with the beef.
Thank you.
:-)

[azmouse]

3. It's funny that I'm making a very similar meal tonight.

I've got buffalo steaks, asparagas and salad.... and of course red wine.

[petronius]

4. That's funny - it's my old unwashed T shirts that are usually referred to as cheesecloth

Now that I've ruined your appetite, can I have one of those steaks? Sounds delicious... :9

[TheCentepedeShoes]

5. Is the dressing, er

tee shirt put on wet or dry? I have never tried to age my own steaks.
And I also believe in the poke method.
We are having our traditional corned beef tomorrow

[trof]

6. Dry. More:

Everything I've read on the web says you can't dry age individual steaks.
Gotta start with a whole tenderloin or whatever.

But somebody on DU said they do just a steak and it's great.
Concentrates the flavor and tenderizes it.
It's less tender now than when I bought it, so we'll see what happens when the fire hits it.

I just brushed it with Liquid Hickory.
It's so dry I plan to brush it with olive oil combined with melted butter just before it goes on the (gas) grill.
Lay on some fresh ground pepper.
When I serve it I'll brush on a melted butter/bleu cheese mixture.

Normally I tenderize using Adolph's with either Lea & Perrins or Liquid Hickory and rub on some spices like black pepper and Cajun seasoning or whatever sounds good to me at the time.
Montreal Chicken spice mixture is another good one.

As you can see, I'm not a steak 'purist'.
I like to gild the lily.
;-)

[TheCentepedeShoes]

7. Well DUH

RE wet or dry. Must be having a blond moment here
We use Colgin Liquid Smoke, must be same thing
We are doing some salmon tonight
I let Mr 'pede run amok alone at the sooper market today with by debit card....

[trof]

8. Dry aged beef critique:

Well...it was 'OK'.
But not up to my usual high standards according to Miz. t.
;-)
I agree.

It was tasty enough, but a bit over done. More medium than medium rare. And not as tender.
My 'poke' method doesn't work well with the dryer beef.
(See post above.)

I'd try it again, but use my normal prep method...Adolph's, spices, etc.

[Kali]

9. Lot of variables at play here.

Fortunately the best scientific understandings come with much experimentation and attempts to duplicate results. Take lots of notes and repeat often!

Questions to consider: origins, grade, previous "treatments", freshness, etc.

[bluedeminredstate]

10. I love oven roasted aparagus!

I drizzle them with olive oil and then sprinkle with gorgonzola cheese. Cook at 425 degrees for about 10 minutes. Yum!!
BTW, your dinner sounds great. I want to know how your steaks turn out!

[Lost in CT]

11. It twas I matey...

More than a moon has passed since the aged beef was consumed.

I must get myself down to the butcher to prepare a new feast.