49 day dry aged ribeye

Walt

Walt

New member
Didn't make it to 50 days, 49 was close enough.  The weight as purchased was 17.8lbs & it lost 2.5lbs from drying.
 

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The steaks were beautiful.  Very firm with a very earthy / beefy smell.  I rubbed with olive oil, salt & pepper & let sit for about an hour, then put on the grill wide open & cooked until IT128.  They were very tender & had an intense beefy flavor. 

I got 15 steaks out of it averaging 1lb each.  I stil have some of the 37 day ribeye from the last batch.  Soon I will cook one of each & compare the two.  The total cost per steak is less than 10 each.  I still find it amazing you can do this at home for such a small price & the results are dynamite.
 
I have been waiting for the results of your aged beef and I have say they look amazing.  I intend on trying this method in the near future, however I don't know if I can be as patient as you.

Thanks for posting, they look amazing.
 
Those look amazing, Walt!  I'm surprised at the small weight loss over that long!  I may up my next one more than 21 days, but I don't think I have the patience for 49!  Wow!  After 3 weeks, I need the fridge space, and get awfully hungry! ;)
 
I will never do one below 35 days after the results I have experienced.  I believe, from what I have read & experienced, that the 1st 28 days do wonders wrt tenderizing but the flavor intensification occurs after that.  The 37 was great but I think the 49 was better.  I will do a side by side soon, maybe tonight.  Its worth trying the longer ageing @ least once just for the comparison.  You may even like it better.....
 
I trust your analysis, Walt.  Now I know what to expect!  There's no replacement for experience.  When I did that first 21-day, I was flying blind! 
 
Tonight, I finally did the taste test.  Picked up a nice choice ribeye @ the store this morning to go along with both a 37 day & a 49 day dryaged version of my own.  They were all prepared the same with a little olive oil, salt, pepper & garlic powder before being cooked to medium rare over a very hot grill.  As expected, the non aged clearly took the #3 spot followed by the 37 & the 49 took top honors.  The tenderness of the two aged steaks was far superior to the non aged steak.  It was close between the two aged steaks but the tenderness as well as a more intense beefy flavor, was slightly better in the 49.  All 3 were really good but the ageing really makes a difference.
 
Hey Walt, thanks for the feedback.

Ever since I saw this post and the information about dry aging, I will be trying this method in the near future. 

I'm planning a trip to Ohio in the near future and I have a wish list of items I want to purchase if all goes well...including the dry aging bags, chamber sealer, auber, slicer, Famous Dave's rib rub, and the list goes on.
 
60 days would be really interesting, according to the web site 45 - 60 days is where the magic really begins to happen, it would be fun to try a 60 day strip and a 60 day ribeye you really notice the difference between these to cuts when you age them, looking to start a 60 day soon especially after checking out Walts, man those look awesome, 2 oz. hickory @ 145 for an hour then onto the grill......mmmmm sorry I started dreaming!!
 
mnsmoker said:
60 days would be really interesting, according to the web site 45 - 60 days is where the magic really begins to happen, it would be fun to try a 60 day strip and a 60 day ribeye you really notice the difference between these to cuts when you age them, looking to start a 60 day soon especially after checking out Walts, man those look awesome, 2 oz. hickory @ 145 for an hour then onto the grill......mmmmm sorry I started dreaming!!
Click to expand...

Go Jim, Go!  ;)  You guys are going to out-do each other until you're doing 100-day steaks!  Lol! ;D  More power to you, boys!  Tons more patience than me!
 
Keeping up with Walt on this dry aging thing is starting to feel a bit like going out for a jog with an Olympic track star!!! LOL !!
 
Great one, Jim - good luck with the race!  LoL.  With the meat prices skyrocketing like they are, the big whole steak cuts are about to be as much as a family vacation! ???  Your tournament may get costly pretty soon! :o
 
Hi Walt,

I use the ageing bags as well and LOVE the results. I THINK I may be making a slight mistake though. After you age, do you trim the beef at all before slicing it? I have been trimming the darkest spots, but do try to trimming it all off. Am I robbing myself of some flavor by trimming?

Also, Costco carries prime full Ribeyes for the holiday season. just an FYI.....

Rob
 
I trim the rhind off.  However, i make a concerted effort to remove as little as possible but still get rid of, most of, the hard dark spots.  Some will remain in nooks & crannies, dont worry about that.  I have read that some dont trim @ all.  After the ribeye is steaked out, I remove the tails, as well.  If not, that solid piece of fat will cayse major flare-ups.

I have been getting my ribeyes from SAMS with good results.  No COSTCO near my area.

I hope this helps.
 
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