ercchry
04-12-2012, 07:59 PM
so i decided to try dry aging some beef at home a couple weeks ago, finally got a chance to try out one of the steaks and HOLY! best... steak... EVER!
i went with a tenderloin (really unnecessary, but meh, only $80 at costco for a log). it was packed the day before, so when i got it home i unwrapped it; rinsed it off, and dried it with a paper towel and wrapped it in cheese cloth and tossed it im my empty fridge on a clean rack with a pyrex with sea salt in it underneath. the next day i changed the cheese cloth with a new one, left it for another day and completely removed the cheese cloth.
so two weeks later i cut a couple steaks off, trimmed the dried meat and sprinkled some sea salt on them and left them on the counter for an hour, this draws out a bit more of the water.
then tossed em on the que for 3min a side with a little butter once i flipped them... then ate :drool:
i cooked them to rare, i didnt even need a knife! they just pulled apart, after i was done there wasnt even a drop of blood on the plate, yet the steaks were still juicy... well worth the time and effort!
see how dark they are? awesome...
http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash3/s320x320/562489_10150783354308638_504953637_11504853_2128712896_n.jpg
they cracked open like that on their own
http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/306526_10150783511853638_510797165_n.jpg
i went with a tenderloin (really unnecessary, but meh, only $80 at costco for a log). it was packed the day before, so when i got it home i unwrapped it; rinsed it off, and dried it with a paper towel and wrapped it in cheese cloth and tossed it im my empty fridge on a clean rack with a pyrex with sea salt in it underneath. the next day i changed the cheese cloth with a new one, left it for another day and completely removed the cheese cloth.
so two weeks later i cut a couple steaks off, trimmed the dried meat and sprinkled some sea salt on them and left them on the counter for an hour, this draws out a bit more of the water.
then tossed em on the que for 3min a side with a little butter once i flipped them... then ate :drool:
i cooked them to rare, i didnt even need a knife! they just pulled apart, after i was done there wasnt even a drop of blood on the plate, yet the steaks were still juicy... well worth the time and effort!
see how dark they are? awesome...
http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash3/s320x320/562489_10150783354308638_504953637_11504853_2128712896_n.jpg
they cracked open like that on their own
http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/306526_10150783511853638_510797165_n.jpg