Author Topic: Dry aged ribeye vs strip  (Read 1164 times)


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Dry aged ribeye vs strip
« on: January 25, 2017, 11:47:44 AM »
Just curious if anyone has an opinion if one cut of meat dry ages better than the other.  Did a 35 day rib eye and the steaks were great.  Going to start another one this week and both cuts are on sale at my Costco.  Anyone have an overwhelming preference on the dry aging process working better for a particular cut?    Appreciate it.
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Re: Dry aged ribeye vs strip
« Reply #1 on: January 25, 2017, 08:37:30 PM »
My local Sam's carries strip steaks in the large primal cut, as well as ribeyes.  Personally, I only do the ribeyes because of the thickness of the meat.  When you factor in shrinkage, the strips just seem like they would lose too much.  Probably just me, though... :-\
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Re: Dry aged ribeye vs strip
« Reply #2 on: January 25, 2017, 10:52:45 PM »
Either would benefit from dry-aging. I think whichever you prefer in general, will be the one you prefer after dry-aging. I am a big fan of ribeye. Never understood the recent popularity of the strip steak. I don't think it is as good as a ribeye. I think restaurants have aggressively tried to market the strip steak as equal or better than ribeye, but I'm not buying it. Probably a higher profit margin for restaurants. Shrinkage and trim loss after aging should also be factored in.
« Last Edit: January 25, 2017, 10:54:25 PM by SconnieQ »
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Re: Dry aged ribeye vs strip
« Reply #3 on: January 26, 2017, 10:03:58 AM »
+3 on the Ribeye. I haven't gotten into dry aging yet, but as far as favorite cuts of meat go strip steaks are not in my top three.

1. Ribeye
2. Porterhouse (although I don't see these in uncut form)
3. T-Bone (although I don't see these in uncut form)
4. Strip steak

I know the strip is just part of the T-Bone, but if I am going to eat a strip, I am going to want the filet too. :)
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