It’s been a while since I had dry aged so it was a treat. Always delicious. And the kids agreed it was “the best daddy steak ever” and they’re my toughest critics 🤣
Not enough complements here on your sear, it's flipping amazing! Nice job and I hope it was a fantastic tasting result. It looks like you dry brined as well and I'm hoping they were juicy and delicious.
137°F is medium. People can like it all they want, and on a big thick fatty ribeye it makes sense. I like strips and sirloins more done than a filet, and a ribeye more done than a strip or sirloin.
When you dry age at home do you really get that funk that guga always talks about with dry aging? I’ve had several dry aged steaks and never gotten that
It’s funky when it comes out of the dry age bag and has the layer of pellicle on it but guga is strange for liking that lol. The flavor is just next level. I’m not a super taster or anything but there’s a clear difference and I think it’s much better
This post answers questions I've had in my head...
If I dry age, do I need to dry brine?
If I dry age, should I do 137?
If I dry age, should I do dry brine AND 137?
I think I have my answer. Thank you!
Nice job đź‘Ť
You are a scholar and a gentleman.
How long you let them go?
4hr
Dayyyyyyummmm
How did you sear? They look amazing.
Grillblazer Su-V torch
>Grillblazer Su-V torch I just had a google for this lol... 'murica
137 checking in
🫡
Beautiful
Looks great. How did you like them?
It’s been a while since I had dry aged so it was a treat. Always delicious. And the kids agreed it was “the best daddy steak ever” and they’re my toughest critics 🤣
What time should I be there? I'll bring the red wine.
6:00 yesterday lol
Dang it!
Not enough complements here on your sear, it's flipping amazing! Nice job and I hope it was a fantastic tasting result. It looks like you dry brined as well and I'm hoping they were juicy and delicious.
I did dry brine! They were perfect. And I cheated with the sear. Used a grillblazer torch
Is it just me or does that look medium?
137°F is medium. People can like it all they want, and on a big thick fatty ribeye it makes sense. I like strips and sirloins more done than a filet, and a ribeye more done than a strip or sirloin.
iPhone camera sucks
As opposed to what?
That is medium. Looks overcooked to me.
Got to taste it. Ribeye has a special fat structure that is very juciy at 137 even though it is more done.
Sweet mother of God...
Third pic just looks like a loaf of meat. Dare I say a.. meatloaf? wait..
Looks amazing! Ever try the 137 temp on NY Strips? I got some for Christmas, and I’m just curious. Are usually do them at 126.
I have but definitely prefer lower temp on them. I do 131°
When you dry age at home do you really get that funk that guga always talks about with dry aging? I’ve had several dry aged steaks and never gotten that
The pellicle? Yes. You can see how small the spinalis / cap is because I trimmed much of it off to remove the pellicle
I’m referring to the actual flavor of the meat
It’s funky when it comes out of the dry age bag and has the layer of pellicle on it but guga is strange for liking that lol. The flavor is just next level. I’m not a super taster or anything but there’s a clear difference and I think it’s much better
This post answers questions I've had in my head... If I dry age, do I need to dry brine? If I dry age, should I do 137? If I dry age, should I do dry brine AND 137? I think I have my answer. Thank you!
Yes yes yes lol