Dry Age "Cheating" on your steaks. Get the same great Steakhouse taste and texture at home


brazoseagle

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Howdy, I know it is cliche, but being from Texas, I consider myself an expert in the areas of all things grilling and BBQ'ing (smoking). I've been grilling and cooking since I've been a teenager, le

Yes, made it 31 days and the finale was epic My father, brother and I basically grunted like cavemen eating these. My wife was a bit nervous about the aging then starting taking a couple bites

Nice thread, I got a 7 bone ribeye at 22 days as we speak. First time for me. Can't wait to eat her:)

Since i started making steaks this way, its the only way i do it. Only thing is, i reverse sear now, which makes the same delicious flavoured steak, but it makes a rib steak as tender as a filet

Awesome!

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With brazos Recipe. i turned this:

ZaRLZl.jpg

(About 60 hours of age due to work schedule schedule crap)

Into this:

B6N3Ll.jpg

GTGENl.jpg

Dear god the crust was incredibly flavorful. It was just regular 1" bone in ribeye from the local supermarket. I don't have a butcher near me yet so this was the best I could do.

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With brazos Recipe. i turned this:

ZaRLZl.jpg

(About 60 hours of age due to work schedule schedule crap)

Into this:

B6N3Ll.jpg

GTGENl.jpg

Dear god the crust was incredibly flavorful. It was just regular 1" bone in ribeye from the local supermarket. I don't have a butcher near me yet so this was the best I could do.

FANTASTIC!!!!!

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The fat had so much damn flavor. I've had amazing steaks in fancy schmancy restaurants and this was comparable and cost me about 1/5th as much.

I've since aged steaks for 6 days and they also turned out great but the grill wasn't hot enough and I didn't really get the crust like the first attempt. I'm going to try again once I get back from harvesting Bambi.

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The fat had so much damn flavor. I've had amazing steaks in fancy schmancy restaurants and this was comparable and cost me about 1/5th as much.

I've since aged steaks for 6 days and they also turned out great but the grill wasn't hot enough and I didn't really get the crust like the first attempt. I'm going to try again once I get back from harvesting Bambi.

That's why Ribeyes are hard to beat....love the flavor. Good luck with Bambi!

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The fat had so much damn flavor. I've had amazing steaks in fancy schmancy restaurants and this was comparable and cost me about 1/5th as much.

I've since aged steaks for 6 days and they also turned out great but the grill wasn't hot enough and I didn't really get the crust like the first attempt. I'm going to try again once I get back from harvesting Bambi.

It's what that aging process does to the fat cells and the actual meat that really steps up the flavor big time. I will be posting some bambi meatscapes soon.

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  • 2 weeks later...

Unfortunately not lol!

The steak was great. Will aim for a little rarer next time (and less veg!)

The only reasonable purpose for brocolli is for it to be used like a paint brush for sauces, butters, and/or ranch dressing!

jester.gif

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First off

#1. I ****in hate Tony Romo!

Prime Texas Ribeye

Great beer

On the 3rd attempt, still one of the worst most swill wine I've ever had!

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Worst wine EVER!!!!!!!!!!!!!

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Dreid Minced onion, dried garlic, dill seed, dehydrated red bell pepper......all play an integral part in my steak seasoning.

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