brazoseagle

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

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Going to give this a crack this weekend. Will post photos.

Awesome!! Can wait to see

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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

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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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photonbu.jpg

photo2av.jpg

How was it?

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How was it?

Was outstanding....not usually a choice of cut (top sirloin) but being one of the leanest cuts it was surprisingly good...

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Wil, mate! There's too much garnish on your plate! It's detracting from the meatscape!! biggrin.png

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With home grown veg.

Steak looks great!!!! Were you sharing the rest of your plate with a rabbit?

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Wil, mate! There's too much garnish on your plate! It's detracting from the meatscape!! biggrin.png

Lol I feared as much!

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Steak looks great!!!! Were you sharing the rest of your plate with a rabbit?

Unfortunately not lol!

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

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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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What are the little yellow pieces i always see encrusted on yours?

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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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Prime Texas Filet with Venison Kabob

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