Dry aging beef?

[mosesbotbol]

Yesterday I just bought a 11 lb NY Strip at Costco for $4.99 an lb. I plan to dry age. I washed the meat off and pat dry it. Covered and rubbed in kosher salt, let it sit about 10 minutes, washed the meat off again, pat dry and put on rack to dry age in fridge.

An hour ago today, I cut one end off to square the meat up, cooked the cut off meat and place cling wrap on the cut end to keep it fresh. Next week will be the first real meal from the strip.

I plan to cut from the steak once or twice a week until the meat is ready. At that point I will vacuum seal the steaks and store in the fridge until all are gone. I figure about 12 steaks from the strips in total. If a bunch of friends come by, the strip could be gone a lot sooner.

Anyone around who wants a NY Strip lunch & cigars in a couple of weeks, give me ring!

[jmsremax]

Originally Posted by mosesbotbol

Yesterday I just bought a 11 lb NY Strip at Costco for $4.99 an lb. I plan to dry age. I washed the meat off and pat dry it. Covered and rubbed in kosher salt, let it sit about 10 minutes, washed the meat off again, pat dry and put on rack to dry age in fridge.

An hour ago today, I cut one end off to square the meat up, cooked the cut off meat and place cling wrap on the cut end to keep it fresh. Next week will be the first real meal from the strip.

I plan to cut from the steak once or twice a week until the meat is ready. At that point I will vacuum seal the steaks and store in the fridge until all are gone. I figure about 12 steaks from the strips in total. If a bunch of friends come by, the strip could be gone a lot sooner.

Anyone around who wants a NY Strip lunch & cigars in a couple of weeks, give me ring!

This sounds awesome.

[yachties23]

Picked up a 3" thick porterhouse on sale yesterday. I know the idea is to age full roasts but I thought I'd give it a shot. Not really afraid to lose to much of it, figured this would be a good experiment.

[mosesbotbol]

Originally Posted by yachties23

Picked up a 3" thick porterhouse on sale yesterday. I know the idea is to age full roasts but I thought I'd give it a shot. Not really afraid to lose to much of it, figured this would be a good experiment.

Just wrap in a papertowel and change the towels until they stay clean daily. As soon as your steak has hint of dryness on the outside, cut it off and cook it. I'd imagine 4 days would be perfect. You'll end up with the best dog chew toy if you try to age a steak like a whole untrimmed roast.

[yachties23]

Originally Posted by mosesbotbol

Just wrap in a papertowel and change the towels until they stay clean daily. As soon as your steak has hint of dryness on the outside, cut it off and cook it. I'd imagine 4 days would be perfect. You'll end up with the best dog chew toy if you try to age a steak like a whole untrimmed roast.

Did 5 days... Trimmed off some of the outer edge and pan seared it, finished it in the oven. Absolutely friggin perfect. I cooked it to 130 degrees, took it out and covered it, let it stand for 10 mins and trimmed it up. There are subtle flavor differences between aged and non aged, but there are noticeable differences in texture. I'm normally not a fillet guy, usually save that part of the P-house for my girlfriend, but i wanted to try it out, and wow I must say that it was awesome. Its as if the connective tissues begin to break down even further giving you a steak you can cut with a butter knife.
I took a bunch of pictures but I'm too full and lazy to bother posting now, I'll put them up over the weekend.
I seriously suggest giving it a shot.