6 months of dry-aging a prime ribeye and the difference is night and day

2 comments

2 Comments

A buddy of mine tried this with a strip steak and said the first bite was like tasting steak for the first time all over again. He brought some to a cookout and everyone just stood around grilling him for tips. Have you tried cooking it any special way after the dry age?

hugo_hayes1mo ago

Wait, does anyone else end up trimming off way more fat than they expected once it's done aging? Cause my last attempt I lost like a third of the steak to trimming and drying out, and I swear my dog looked at me like I was crazy for feeding her the scraps. I ended up searing mine in a cast iron with just salt and pepper, then finishing it in the oven with a knob of butter and some rosemary. It came out stupid good but honestly I was so paranoid about overcooking it after all that waiting that I probably checked the temp like twelve times lol.