Monday, March 5, 2012

Dry Aged Rib Eye Day Two

Time to check our rib eye steak. The dehydration has begun. The meat has started to look dry and dark patches are beginning to form. The flavors of the steak are concentrating as the meat dries.

Is it day seven yet? I can't wait! Must. Be. Patient. We'll check back tomorrow.



5 comments:

  1. Looking good. How many pounds is it? Some fridges are dryer than others, so you might max out after 4 days.

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    1. A tad over 14 oz. I was a fool not to get an opening weight. I was doing everything a day ahead so we're already at day three. Since we might be looking at an earlier target date I'm going to draft up and post the day 3 pics now. Check them out and let me know what you think.

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    2. Actually, 14 7/8 oz. Brain cramp.

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  2. should i say i find your lack of a bone disturbing?
    If you are really shooting for an ultra premium steak, why are you using a boneless cut of beef?

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    1. Good question. I am a huge fan of the rib eye and have cooked bone in and boneless varieties in many ways and my problem with the bone is that the meat close to it is always a tad more done than the rest of the steak. If you have a technique that eliminates that problem I'd gladly listen. In the mean time I like the even doneness of a boneless rib eye.

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