Dry Ageing Steak

[enjoythemusic]

Have the best Muse / wife ever! A bit late for Hanukkah, yet we have to wait 30 more days for....

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[Cazador60]

Wow, thats one lovely Tenderloin.

[MrGoat]

Steve, wth is that thing? I love an aged cut from Bern’s but have never even thought about trying it myself.


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[GB-man]

Originally Posted by enjoythemusic

Have the best Muse / wife ever! A bit late for Hanukkah, yet we have to wait 30 more days for....

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I’m genuinely curious not about aging a steak but about your wife being referred to as your muse all the time lol

Are you an artist? Just eccentric? Both!

[rolexjackson]

We do it every year for Christmas I wrap it in a cheese cloth on December 1 and slow cook it on the smoker for Christmas dinner it makes the fridge smell like a meat locker for a few months but it always goes away by Easter

Oh and it’s the beer fridge in the garage we use


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[enjoythemusic]

It's a steak dry-aging 'fridge'. Has a BT / WiFi app, etc. Been looking at getting one for a few years. Here's a link....

https://amzn.to/3p4Y5wQ

Originally Posted by GB-man

I’m genuinely curious not about aging a steak but about your wife being referred to as your muse all the time lol

Are you an artist? Just eccentric? Both!

Both, more or less.

Some might say I'm a deeply passionate man who goes to extremes and works the edges because I didn't wake up this morning to just be average...

...others simply call me an as_h__e

-----

I'll take on Berns any day of the week (after 30 days from today). ).

[ltmgeller]

[Knappo 1307]

Both, more or less.

Some might say I'm a deeply passionate man who goes to extremes and works the edges because I didn't wake up this morning to just be average...

...others simply call me an as_h__e

-----

I'll take on Berns any day of the week (after 30 days from today). ).[/QUOTE]

Can someone translate this?

[MrGoat]

Originally Posted by enjoythemusic

It's a steak dry-aging 'fridge'. Has a BT / WiFi app, etc. Been looking at getting one for a few years. Here's a link....

https://amzn.to/3p4Y5wQ




Both, more or less.

Some might say I'm a deeply passionate man who goes to extremes and works the edges because I didn't wake up this morning to just be average...

...others simply call me an as_h__e

-----

I'll take on Berns any day of the week (after 30 days from today). ).

Is that an invite!? Lol.


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[MrGoat]

Originally Posted by Knappo 1307

Both, more or less.

Some might say I'm a deeply passionate man who goes to extremes and works the edges because I didn't wake up this morning to just be average...

...others simply call me an as_h__e

-----

I'll take on Berns any day of the week (after 30 days from today). ).

Can someone translate this?[/QUOTE]


Passion breeds success. He’s passionate about his old lady but she pushes him, tests him, makes him go father than most any other woman and he’s passionate about many other things but in the “muse” instance I believe the above is a good translation.

I told him I love Berns steakhouse dry aged beef. (It’s the only place I can recall where I actually knew the beef was dry aged).


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[enjoythemusic]

^^^ this.

Yes, my Muse is a catalyst for inspiration. Also in guidance, and of course her subtle influence, as together we achieve....

She also has a great eye for timepieces and admires their beauty.

So just calling her my wife would be a disservice imho.

-------

Ya know, maybe I just should have said "Happy wife, happy life."

[brandrea]

Looks fantastic Steven, how many pounds is she?

The meat not your muse

[Knappo 1307]

Originally Posted by MrGoat

Can someone translate this?

Passion breeds success. He’s passionate about his old lady but she pushes him, tests him, makes him go father than most any other woman and he’s passionate about many other things but in the “muse” instance I believe the above is a good translation.

I told him I love Berns steakhouse dry aged beef. (It’s the only place I can recall where I actually knew the beef was dry aged).


Sent from my Apple privacy invasion product[/QUOTE]

Thanks my man.

[Knappo 1307]

Originally Posted by enjoythemusic

^^^ this.

Yes, my Muse is a catalyst for inspiration. Also in guidance, and of course her subtle influence, as together we achieve....

She also has a great eye for timepieces and admires their beauty.

So just calling her my wife would be a disservice imho.

-------

Ya know, maybe I just should have said "Happy wife, happy life."

I like it...

[enjoythemusic]

Originally Posted by brandrea

Looks fantastic Steven, how many pounds is she?

The meat not your muse

22.33 lbs bone-in.

[joli160]

Originally Posted by enjoythemusic

^^^ this.

Yes, my Muse is a catalyst for inspiration. Also in guidance, and of course her subtle influence, as together we achieve....

She also has a great eye for timepieces and admires their beauty.

So just calling her my wife would be a disservice imho.

-------

Ya know, maybe I just should have said "Happy wife, happy life."

That’s nicely said

[DeskPop]

Originally Posted by enjoythemusic

Have the best Muse / wife ever! A bit late for Hanukkah, yet we have to wait 30 more days for....

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Attachment 1261341

I've been thinking of doing this instead of using the crisper in our kitchen fridge. Longest I've done is 21 days unwrapped. How much bark do you end up trimming with the cheese cloth after 30 days?

[77T]

You don’t want to trim anything if it’s a large rib roast or tenderloin going into an oven. If you cut it into individual portions for a hot grill or seared in an iron skillet, then trimming is not going to appreciably reduce the flavor.

I do just like the OP is doing - but at a slightly higher temp using an old wine cooler. It keeps the Refer from smelling funky. And I salt the entire exterior to ward off any bad developments.

The meat has to avoid contact with anything if you want the dry aging to go to the maximum effectiveness. But anytime in the locker helps.

Now I’m looking forward to the upcoming narrative when that hunk hits the fire.


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[enjoythemusic]

Originally Posted by 77T

Now I’m looking forward to the upcoming narrative when that hunk hits the fire.

Ohhhhh yeaaaah, me too. 700F on the Lynx all-Trident grill for the perfect six-minute steak (plus resting the cooked steak for ~8 minutes)

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[enjoythemusic]

After seven days....

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[BNA/LION]

Sweet! Let me know when the BBQ is going down, I'll bring the Wine and Dessert!

[904VT]

impressive Steven

[enjoythemusic]

Day 15

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[enjoythemusic]

Original post was on December 17th, and today is January 17. I think we need to go 40 to 50 days (maybe 60), yet quite good for in-home Steakager unit imho. Cooked well, dense meat of course, it just needs additional time to flavor up more.

Oh, and my Mayors AD called saying a Starbucks is in with my name on it. Picking her up tomorrow. :thumbs-up:

So all in all a pretty darn great day :smoking:

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[Ferdelious]

Great looking steaks but I agree, you probably could have gone a little longer.

Any chance you could put in a good word for me at Mayors? I'm still waiting for my watch.

[Chewbacca]

I don’t know enough about red meat aging and stuff but surely nobody would do this unless it’s worth it.

So I congratulate you Stephen.

[wantonebad]

Very cool, I'm tempted myself to buy one of these, not just for the steaks and roasts but also for curing my own coppa and spec ham.

[Ferdelious]

Originally Posted by wantonebad

Very cool, I'm tempted myself to buy one of these, not just for the steaks and roasts but also for curing my own coppa and spec ham.

Cured meat experiment would be fun. What's better than cured meat?

[enjoythemusic]

Originally Posted by Ferdelious

Great looking steaks but I agree, you probably could have gone a little longer.

1000000% agree. There was some good flavor and she did get denser, but nowhere near enough dry-aged flavor profile IMHO and my Muse agreed. Next time 40 days, heck maybe even 50. Some are saying to me 60 in the Steakager is great.

Any chance you could put in a good word for me at Mayors? I'm still waiting for my watch.

Dude, would love to yet waited since first announced, and Starbucks JUST arrived. If I may humbly suggest, best bet is to chill out, perhaps find some other beauties while waiting. There are some really nice under-$1k timepieces out there. Tom Petty's right, the waiting is the hardest part.

Originally Posted by wantonebad

Very cool, I'm tempted myself to buy one of these, not just for the steaks and roasts but also for curing my own coppa and spec ham.

DO IT, the Steakager works great! If you live in a low humidity climate (AZ, LVegas, etc) I'd suggest the humidification system. Am fine here in FL without one, though you might notice I did leave a small dish with a bit of distilled water.

All in all am VERY pleased, just wish we waited another 20 days before pulling and cutting her up, yet this was our very first try in the new Steakager and wanted to be cautious.

[Ferdelious]

Steven, your luck rubbed off. I got the call from Mayors today, crazy timing.




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