Sunday Cook: Dry Aged Ribeye

[Dwight Smokem]

Sous vide at 129 for 2 1/2 hours, hard sear on Bullseye.

 

[Pete590]

Looks awesome,ribeyes are my favorite

 

[Ostrichsak]

Oh man, my mouth is watering just looking at those pics because it's been my favorite thing to eat going on a few years now and I know exactly what that tastes like just looking at the pics and reading the words "Dry aged" in that order.

I started buying the standing bone-in rib roasts a few years back twice a year (Easter & Christmas) when the local stores had them on sale (the most recent was $3.77/lb!) and then dry aging them in those Umai bags. I wasn't sure at first given what seems like a high price tag for the bags but man... I can't tell you how amazing steaks we end up with. Gigantic nearly 3" thick dry-aged prime rib steaks for less than the cost of your typical store-bought ribeye per pound (even after dry-age trimming) and perfect for the sous vide then a quick sear on the outside afterwards. Boom! Best steak you'll ever have and you can make it yourself... easy as can be!

 

[gpflepsen]

Oh man, my mouth is watering just looking at those pics because it's been my favorite thing to eat going on a few years now and I know exactly what that tastes like just looking at the pics and reading the words "Dry aged" in that order.

I started buying the standing bone-in rib roasts a few years back twice a year (Easter & Christmas) when the local stores had them on sale (the most recent was $3.77/lb!) and then dry aging them in those Umai bags. I wasn't sure at first given what seems like a high price tag for the bags but man... I can't tell you how amazing steaks we end up with. Gigantic nearly 3" thick dry-aged prime rib steaks for less than the cost of your typical store-bought ribeye per pound (even after dry-age trimming) and perfect for the sous vide then a quick sear on the outside afterwards. Boom! Best steak you'll ever have and you can make it yourself... easy as can be!

Those Umai are great for dry aging in your fridge. We've done dry aged out to 6 months but never braved anything longer. We concluded the best results (for us) come between 40 and 60 days. Amazing the results the bags can produce it an uncontrolled beer-fridge environment! Recommended to try this technique to explore dry aging. Now some pics, just because.

~40 day Ribeye getting trimmed:

Strip loin, probably about 2-3 months aged, going from memory circa 2014.

A fresh t-bone, a standard 40 day ribeye, and some 180 day aged NY Strip. Quite a contrast!

 

[Ostrichsak]

I've experimented as well and have settled on 35-days dry-age in the fridge in an Umai bag.