21 day dry age

[BedouinBob]

Ok, I bought a whole rib eye at Costco today. My plan is to put it in for a 21 day age. My question to the folks is prep afterward so I figure I will take a poll. Would you cook it whole after aging as a roast with reverse sear or would you cut it into steaks and go that way? Or do you have other ideas? How would you prepare the meat for your choice of cooking method?

 

[DivotMaker]

Great either way, Bob!  Your choice...you want grilled steaks, or a prime rib slice?

 

[BedouinBob]

I think I may try a little of both. Split the roast in half and make the other half into steaks for Labor day weekend. Best of both worlds! I also am extending the dry age to 28 days.

 

[DivotMaker]

Sounds like a great plan, Bob!

 

[BedouinBob]

Well, I decided to go a bit longer than 21 days on the dry age and I like the results. You can see the results before and after trimming. I vacupacked the steaks and roast for future use. Maybe Labor day if I can wait that long. I plan on doing this again. I saved a small piece to go with our steak Friday meal to test the flavor. I will give results after dinner! 

 

[BedouinBob]

Results: good beef flavor. Tender but a little drier than I expected. He piece I tried out was not a full steak so that may have been a factor. It was a thinner piece of meat. So the jury is still out on the juciness factor.

 

[elkins20]

The steaks look really good, I may have to get one of these at RD.

 

[DivotMaker]

Way to go, Bob!  I just love these steaks!  I've never had a problem with dryness...probably the piece you had, like you said.  Wait until you have one of the full-size thick ones!