🧑‍🍳 Ok who is ready for a steak ?

[TerryP]

 

[sean]

 

[rick4bama]

Slice me off a piece!

 

[alabama mike]

Had a rare, 16 oz. Monday night.

 

[bama alum]

Slice me off a piece!

Me too!

 

[planomateo]

Not pink enough for me.

I bought one of those Blackstone flat grills a few months ago (think hibachi style)...by far my new favorite grilling surface! Seers them perfectly!

 

[rick4bama]

Still waiting for that steak! 🍽

 

[PurlJam]

Old thread but worthy of rebirth.

Day 2 of the dry age process. Be ready in about 33 days.

 

[PurlJam]

Day 16

 

[TerryP]

View attachment 18302
Day 16

You'll have to time one of these so you'll be ready for the first Texas game.

 

[XXL TideFan]

View attachment 18302
Day 16

What temp & humidity? What are you doing this in?

 

[PurlJam]

What temp & humidity? What are you doing this in?

35/36 degrees on the temp. I keep the humidity around 65 to 70%. The fridge is just for dry aging, nothing else is stored in it. I made me a hanger with stainless meat hooks, removed the shelves and kept the bottom drawer for my salt. First time worked really good (30 day beef tenderloin)... this is round 2, going 45 days on this one (14 lb. boneless ribeye.)

 

[XXL TideFan]

35/36 degrees on the temp. I keep the humidity around 65 to 70%. The fridge is just for dry aging, nothing else is stored in it. I made me a hanger with stainless meat hooks, removed the shelves and kept the bottom drawer for my salt. First time worked really good (30 day beef tenderloin)... this is round 2, going 45 days on this one (14 lb. boneless ribeye.)

Excellent, thank you.

 

[Crimson&WhiteGecko]

Good stuff... Keep us posted

 

[PurlJam]

---

Day 23

 

[Rolltide24]

Good stuff Purl. But what are my untrained eyes supposed to see as this beauty ages? The delta is not sticking out to me.

 

[PurlJam]

Good stuff Purl. But what are my untrained eyes supposed to see as this beauty ages? The delta is not sticking out to me.

Mostly the color change and its appearance starts getting a waxy look. Zoom in on the day 2 and then on the day 23 and you can see it better, especially the left side corner and the day 23 is starting to get its "mold" spots that seals in that flavor and breaks down the connective tissue making it cut like butter when its grilled.

 

[PurlJam]

Day 30.

 

[RollllTide!]

Where did you get a prime rib, and what grade is it. Prime, choice , or a new grade called USDA graded.

 

[PurlJam]

Where did you get a prime rib, and what grade is it. Prime, choice , or a new grade called USDA graded.

I get mine at butcher shop (Mike’s Meat Market) in Muscle Shoals, near the high school on Avalon for folks familiar with the area….I get the USDA Choice.