Results 1 to 11 of 11

Thread: Cooking w/ SW338 on Sat Night!

  1. #1
    Join Date
    Aug 2014
    Posts
    11,021

    Default Cooking w/ SW338 on Sat Night!

    So here we have a home made dry aged 55 day ribeye. Yes, it will appear slightly grey, as many dry aged do. I juxtaposed it with a reg Filet to show internal temp. Which was 128 before I pulled let rest for 10. Then hit it on a sear at 1000 degrees for 1 min a side to sear in that goodness, and sides by eye, just to get grill marks. The other 3 are regular filets. The wife doesn't like dry age, and the kids aren't getting my stash. A wonderful sauté butter sauce made with fresh garlic, thyme, sage, butter, and some grease from the bacon.

    The potatoes are twice baked, with home made bacon. Cooked for 1.5 hours pulled carved. Guts thrown in the pot mixed up with some goodies, eventually placed back in the hulls and finished out.

    Pineapple cooked low and slow on the grill with a jalapeño olive oil glaze with salt & pepper.

    Then just some new fashioned Florida corn in the shuck in the microwave.

    I must say it was delicious!

    If you have never tried dry age do it!

    If you have never made your own, dont! Far too much waste. It has a wonderful taste, and is truly unique if you get around 50-60 days, but it just isnt worth the time and waste!

    I did a bone in Ribeye, 2 bone out Ribeye, and 1 New York Strip. I carved it up 2 weeks ago or so. I've had it twice. I played with cooking style. I nailed it tonight.



    IMG_1133.jpg


    IMG_1134.jpg


    IMG_1135.jpg


    IMG_1140.jpg


    IMG_1145.jpg


    IMG_1147.jpg

    IMG_1144.jpg


    IMG_1151.jpg


    IMG_1154.jpg
    Last edited by Silentweapon338; 03-24-2024 at 01:35 AM.
    Yup, he's crazy...


    like a fox. The dude may be coming in a little too hard and crazy but 90% of everything he says is correct.

    Sort of like Toof. But way smarter.
    ~Scatter Shot

  2. #2
    Join Date
    Dec 2010
    Posts
    28,024

    Default

    That looks great dude!
    Last edited by ecu1984; 03-23-2024 at 10:45 PM.

  3. #3
    Join Date
    Nov 2007
    Location
    Newberry SC
    Posts
    3,522

    Default

    Looks good. We have been searing in cast iron a lot lately.

    A bit of dry aging is needed for any steak. Uncovered/unwrapped in fridge for a few days. Same for deer and elk. Basically the same thing that a high end butcher or meat counter does.

  4. #4
    Join Date
    Nov 2007
    Location
    Georgetown
    Posts
    2,630

    Default

    That looks great!

  5. #5
    Join Date
    Dec 2006
    Location
    Spartanburg
    Posts
    6,297

    Default

    Dayuum!!

  6. #6
    Join Date
    Aug 2013
    Location
    GreenHood
    Posts
    13,834

    Default

    Looks pretty good, I’m sure some conspiracy theories were served on the side as well
    Houndsmen are born, not made

    Quote Originally Posted by 2thDoc View Post
    I STAND WITH DUCK CUTTER!
    Quote Originally Posted by JABIII View Post
    I knew it wasn't real because no dogbox...

  7. #7
    Join Date
    Dec 2003
    Location
    Greenville, SC
    Posts
    1,777

    Default

    Absolutely spectacular!

  8. #8
    Join Date
    Sep 2009
    Location
    Banks of the Wateree
    Posts
    41,929

    Default

    looks like a chuck roast.

  9. #9
    Join Date
    Apr 2009
    Posts
    1,296

    Default

    When is the last time that oven got cleaned?

  10. #10
    Join Date
    Mar 2005
    Location
    Johnston
    Posts
    22,409

    Default

    Every dry aged steak I've ever had was ass when compared to a regular prime ribeye
    Quote Originally Posted by Mars Bluff View Post
    Only thing we need to be wearing in this country are ass whippings & condoms. That'll clear up half our issues.

  11. #11
    Join Date
    Aug 2014
    Posts
    11,021

    Default

    Quote Originally Posted by FEETDOWN View Post
    Every dry aged steak I've ever had was ass when compared to a regular prime ribeye
    It has to be cooked properly. I also say unless I've never had one that was good unless it was over 45 days. That is when you start to get into the unique flavors. Under that it is almost a waste of time. We tried one at 30, then 40, and finally 55 days. 30 was why did we do this, 40 was ok this is better, but still no where near what I've had when it was right. 55 days is really good. Now it is not like eating the filets, it is a totally different experience. Texture, flavors, and colors.

    Talk with my wife about the oven. I had to do the self clean thing the other day. I have no idea what she spilled in there.
    Yup, he's crazy...


    like a fox. The dude may be coming in a little too hard and crazy but 90% of everything he says is correct.

    Sort of like Toof. But way smarter.
    ~Scatter Shot

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •