HOME > Chowhound > Home Cooking >


Dry-aging beef at home - ISO of specifics please for 28 days

Today or tomorrow I'm buying a whole, boneless, ribeye from Costco to dry age. I'm doing this cause I'm reading here how wonderful and easy. But I don't seem to find exact details. Maybe it's here but my searching hasn't turned it up.

I have a "dorm fridge" which someone pointed out would work fine. Do I just put the meat on on a rack and the rack on a baking sheet? I assume I dry the meat well to start with. Do I turn the meat at all? Any seasoning, i.e., salt? After the four weeks (that's 28 days, right?!?!) do I trim the meat in any way or just cut into steaks and freeze? Please feel free to correct me in ANY way. This is more money spent than I would care to waste by winding up with spoiled meat :( Thanks all.

  1. Click to Upload a photo (10 MB limit)
  1. I can't vouch for it personally, but others speak highly of Kenji's guide on Serious Eats:

    1. Ideally, you would want some air circulation and a block of salt to inhibit unwanted bacteria. A small fan like the ones used on computers would be perfect, or a battery operated convection fan used for ovens could be used, but the you would probably have to change the batteries over the course of a month.

      You should place the meat directly on the rack, no sheet pan.....no seasonings either. At the end of the month, trim the dried surface and fat away....save for a stock. Slice away for steaks, and use a food saver if possible.

      I would also invest in a thermometer to make sure the fridge maintains <38*.

      I'm no expert, but that's what I would do. Hopefully Tom34 or acgold7 will jump in. For the record, I find for the home, 28 days wet aged in Cryovac produces some mighty fine results for tenderness...but you won't get that nutty taste dry aging will develop.

      1. Just put it on a rack on a sheet pan in the fridge and ignore it for anywhere from 7 to 21 days. More than three weeks gives it a bit too much funk, in my opinion.

        After three weeks just cut off steaks as you need them and yes, you must trim off the dry leathery parts. I save them for stock and then give the spent pieces to the dogs.

        Neither salt nor a fan are absolutely necessary, and I have never used either.

        Here are some videos that show the process:



        ... which specifically use a Costco Rib Eye.

        The comments sections below the videos also provide more specific info in response to questions.

        1. Boy, am I ever going to be watching for the results of this experiment. Several years ago I dry aged a single steak using Alton Brown's method. It got tossed after a few days from stinking up the fridge, and my never imagining that I'd want to eat something so gross. It even made a package of butter taste bad that I had to toss as a result. (Top tip: tightly wrap in plastic anything in your fridge you don't want to taste or smell like funky beef!)

          The results at this YouTube video look amazing, though: https://www.youtube.com/watch?v=0zvwc...

          I do question the suggestion in the video to put the "funky" smelling portions sliced off into the stock pot—who'd want funk stock?

          You've got my respect for giving a go on this, that's for sure!

          11 Replies
          1. re: RelishPDX

            I have frequently 'dry-aged' small rib roasts for 5'ish days with no problem. That's too bad about yours :(

            1. re: RelishPDX

              I used to throw the bark out but on Acgold's advise I used it to make stock. Sliced it in 1/4" strips then cubed into 1/4" pieces.

              Put it (quite a few cups worth) into a large stock pot, good gallon of water or more, brought to a boil for a few minutes & then simmered for about 6 hours or so until it reduced down to a couple cups. Strained it with solids going into a container for the dog.

              Placed it in the refrigerator, skimmed the hardened fat, portioned into vacuum sealer bags, froze & then drew a vacuum and sealed.

              Bottom line, the bark contains supper concentrated beef flavor & the final product tasted like super concentrated liquid steak.

              Just used some this week to make gravy for a standing rib roast.....OUTSTANDING!!!!!!!

              After a few days of mixing the strained simmered bark scraps into the dogs dry food she started howling at dinner time.

              1. re: Tom34

                If y'all hadn't mentioned it, I'd have never considered making beef stock. To me, the commercial stuff isn't very tasty. My almost 15 y.o. dog needs to gain some weight and that sounds like just the thing. More good advice.

                Photo - day 1 !!!

                1. re: c oliver

                  I can't be sure from the picture but it looks like the meat is sitting on the sheet pan itself.

                  To improve air flow around the meat, I always elevate it off the sheet pan. In my case, I use a wire baking cooling rack that is about the size of the sheet pan which I keep elevated about an inch off the bottom of the sheet pan. A large roasting rack would probably also work.

                  1. re: Tom34

                    Thanks, Tom. That was just for carrying it downstairs to the first where it now 'rests' on a rack.

                2. re: Tom34

                  Quick question. We're trimming it all up now (went from approx. 15# to about 10!) and I'm going to make the stock. Do you simmer uncovered or covered? TIA.

                  Looking forward to a very good dinner tonight :) Photos to follow.

                  1. re: c oliver

                    I simmer uncovered so there is significant reduction .....a good 6 hours seems to give a 4:1 reduction. You can also throw in the usual assortment of chopped vegetables.

                    PS: ***** DRY AGED STEAKS COOK MUCH FASTER *****

                    1. re: Tom34

                      That's what I figured re the stock. I'm one of the weird ones who doesn't put any thing into stock making other than the meat. That way I can take the final result in any direction I please.

                      Ooh, thanks for the PS. The steak is about 1-1/2". Usually with one that size I sear on one side, turn, and then into the oven til maybe 117 IT. Or if you recommend otherwise, we can grill.

                      (I think we're both kind tired of handling beef for a bit !)

                      1. re: c oliver

                        I would stick with your tried and true method.

                    2. re: c oliver

                      Congrats! I'm excited to see the result.

                  2. I have a small stainless broiler pan with a wire rack that I use. I very lightly salt the roast and I wrap with a tea towel that I change daily, much like Alton Brown's method. Be sure to check the temp.and keep the roast 34 - 38F or it will stink or just not age.Use a thermometer. I have never gone past about 18 days. I have also always roasted the whole thing after aging.

                    1. I always dry-age a rib roast @ Xmas. I follow Alton Brown's method for a three day age. It's always delicious.

                      1. Thanks, folks! And I did read the Serious Eats article. We'll pick up a little fan (Kenji cut a little piece out of the gasket to run a cord) and get it started tomorrow. I have no way to measure humidity but his test showed that the dorm fridge had the highest humidity so I'm guessing that I don't need to have a pan of water in there. ???

                        We leave town (again!) on 5/23 so dinner the night before will be the first steak. Fingers crossed!

                        1. I dry age a whole, bone-in rib roast, maybe 3 times per year (I have a roast in cryovac ready to go now - will get to it maybe Sunday).
                          I do it in a back-bar fridge which has a fan already going, so don't know if this is critical or not.
                          Open the cryovac, rinse off the blood/juices in the sink, towel dry.
                          For my own sanity, I weigh the chunk fresh, going in.

                          Place on rack, ribs down, in a plastic tray.
                          Forget about it for 21 (min) to 48 (max so far) days. Theres a definite dried out/crust/funk layer that has to be shaved off (also the ribs in my case). I shave by sight: keep cutting away until the meat/fat is a nice color/
                          Cut into steaks, cook what you want (I prefer over live mesquite charcoal, but I digress), freeze the rest.

                          I also weigh out the roast before carving up to give an idea of moisture loss. I also weigh out the final steak weight (dried roast less trimmed parts). This gives me an idea of final, dry-aged, cost per pound.

                          So far, none have spoiled.
                          So far, results have been mixed, but I'm sure this is due to quality of the original roast: sometimes it was incredible, sometimes it was OK.

                          At the end of the day, it ain't rocket science, just a scary first leap of faith.

                          1 Reply
                          1. re: porker

                            " just a scary first leap of faith."

                            INDEED! Every bit of my gut tells me that this is NOT something I should be doing :) And were it not for CH (that's you, kids!) I wouldn't be.

                            I guess I should just doublecheck that the dorm fridge doesn't have a fan. They probably all do and maybe it doesn't need to be constant. Tremble :)

                          2. The trimmngs shouldn't be funky -- only dry. The stock is great and very strongly flavored in a good way. No funkiness at all.

                            You cannot properly age a single steak. Don't even try. There's too much surface area and it'll be too wet.

                            1. Never, ever use a towel. That's the best way to promote bacterial spoilage. AB is dead wrong on this one (as he is on many things).

                              It's the moisture held in by the towel that makes it stink.

                              1. Once again, you absolutely do not need a fan. All the fan does is circulate air but it won't reduce the moisture in the fridge, so it's useless, or of minimal benefit.

                                You don't need to wash or dry the roast, but you can if it makes you feel better. It provides no benefit.

                                Do not under any circumstances put a towel on it. You could put a layer of salt in the drip pan and that might help reduce the humidity a bit, but I'd love to see any real data on this. I suppose you could weigh the salt pre and post.

                                Make it easy on yourself and do without this first time.

                                9 Replies
                                1. re: acgold7

                                  Thanks a bunch for speaking up ac! Finishing lunch here and then will put the 'guy' in the fridge. I figured that any fridge would have some type of circulating fan so had eliminated that. It's about 15-1/2#. Looking forward to a great dinner on 5/22 which is the day before we leave town.

                                  1. re: c oliver

                                    Is it a special occasion? It happens to be my son's birthday! Where you off to?

                                    1. re: smilingal

                                      Off on an Alaskan cruisetour!!! What's your son's name? I'll eat a bite in his honor :)

                                      1. re: c oliver

                                        enjoy your cruise - guess you must be doing denali with the tour? Fairbanks? going mining? good luck with the gold and seeing McKinley!

                                        1. re: smilingal

                                          Denali and McKinley. Aren't you knowledgeable? Its been a busy and tough (at times) few months so looking forward to this.

                                          1. re: c oliver

                                            it will be a great experience - are you going on the tundra wilderness tour? try doing it early when the animals are still feisty and waking up!

                                            1. re: smilingal

                                              Sounds like you recommend that :) I'll check it out. What a great CH-world this is :) Also looking forward to lots of Dungeness crab!

                                2. Hey Cathy,

                                  I know from previous discussions you have been itching to try aging. Glad your ready to take the plunge.

                                  As I said before, I do both wet aging & dry aging.

                                  As Fourunder points out, a 28 day wet aging is a big improvement over typical green (little age) supermarket meat. Key is to start with a sub primal that has a nice tight fitting cryovac with minimal visible liquid sloshing around. NO puffy cryovacs. This goes for both wet and dry aging.

                                  AC pretty much hit all the points with dry aging. I do rinse off and thoroughly dry the sub primal and sit it on a wire cookie cooling rack over a sheet pan. I do put some small plastic blocks (old cutting boards scraps) under the corners of the cookie cooling rack to raise it a little more off the sheet pan for better air circulation under the meat.

                                  I do NOT use any coverings such as cheese cloth or towels. I agree with AC that the possibility of trapping moisture against the surface of the meat is best avoided. Whether right or wrong, I kind of think of wound care where air circulation is usually preferred.

                                  I suppose fan or no fan is debatable. I have a small commercial beverage refrig with a fan and a spare full size energy star refrig with no fan. Have aged in both with no detectable difference. Maybe the larger air volume of the big refrig negates the need for a fan. Don't know.

                                  What is not debatable are temps. A cheap refrig thermometer is a good investment. Even better would be a digital thermometer that records data. I have seen them that mount to the outside of the frig (tape or Velcro) with a probe on a thin wire that goes in the refrig. I think these have multiple data retrieval modes to include average temps & extreme temp swings over extended periods. I don't think they are overly expensive and may give you some piece of mind.

                                  You will detect an odor after a few days. To me it is kind of a musty smell but not offensive. On a 28 day age, I think it kind of peaks about 1/2 way through. Rotting / spoiling meat on the other hand produces a smell that is instantly recognizable & will turn your stomach.

                                  Good luck and let us know how it works out.

                                  1. Sorry for the multiple posts. Really thought I was hitting the appropriate reply button for each point, but apparently not.

                                    Yeah, there must be a bug with my browser... showing up as main answers rather than to the right posts.

                                    1. Another benefit of the stock making from the trimmings is that if you do your Roasts low & slow, you won't get many drippings... but here you already have them ready to go.

                                      1 Reply
                                      1. re: acgold7

                                        These will be cooked as steaks but if done on the grill the same issue. Thanks.

                                      2. So since you'll have all that nice stock/broth, give this sauce a try...


                                        1. Just checked the temp and it's steady at 34. That's not TOO cold, is it?

                                          2 Replies
                                          1. Well its been about a week. How is it going? :-)

                                            I did a little looking & came across this fan, "Camco Fridge Airator". Runs about 30 days on 2 "D" batteries. Ships to local Walmart for about $15.00. Seems to get decent reviews from the R.V. crowd and one guy uses it for aging beef in his small dormer fridge.

                                            1 Reply
                                            1. re: Tom34

                                              Doing fine. Temp is holding solid. I'll take a look at that fan. Thanks, Tom.

                                            2. Followup question please. We'll be pulling it out next Thursday. We'll have one big steak that night. Then we'll cut the rest into thick steaks and freeze. As we're 'older folks,' we tend to not eat huge portions of meat at a sitting. That first dinner will be an exception :) We want to cut the rest into thick steaks. Would we sacrifice much/any if we cut each steak in half, then vacuum-sealed? I'd appreciate advice. TIA.

                                              24 Replies
                                              1. re: c oliver

                                                Hey, no advice, but I will come over and help you eat it up...

                                                Did you get the moldy layer on the outside?

                                                1. re: rudeboy

                                                  Haven't looked at it in a week or so, so don't know.

                                                  Thanks for the offer, rude-y :) Another time, for sure.

                                                  1. re: c oliver

                                                    Maybe call a butcher that does dry aged and ask? I can call mine tomorrow if you like. They always have pre-cut dry aged prime, but I'm not sure how long they keep it after being cut.. I would be concerned about freezing it, but it sounds like that's going to have to happen..

                                                    But, I just made from thawed, formerly frozen deer "steak" and deer tenderloin that came out just fine, so maybe I'm overly cautious.

                                                    1. re: rudeboy

                                                      I've never had any problem freezing meat. My question - not really a concern perhaps - is will cutting it in half effect the steaks. You know, like, after aging for four weeks, I'll now expose one end of it. We'll see. Thanks for your offer. If I don't get good enough info, I may impose on you.

                                                      1. re: c oliver

                                                        Once you trim the bark, you can treat it like any other roast or steak.
                                                        Unless I want to eat it as a roast, I cut the piece into steaks then freeze - no prob.

                                                        1. re: porker

                                                          We cut six steaks and two small roasts (about 2# each).

                                                    2. re: rudeboy

                                                      You should never get mold of any kind if you do this right. Never put anything on the meat, especially not cloth.

                                                      1. re: acgold7

                                                        Thanks for confirming that. Sure, it's getting darker but never thought about mold :(

                                                        1. re: c oliver

                                                          And sure, you can cut it any way you like prior to freezing. The meat doesn't know or care how it's being cut.

                                                          1. re: c oliver

                                                            It'll get moldy - if you dry-age in the back yard

                                                              1. re: c oliver

                                                                If you like great beef stock for future gravy, 1/4" x 1/4" dice the bark and simmer for 6 hours or so to 1/4 reduction, strain, chill, skim & freeze. Then the strained bark pieces for the dog.

                                                                  1. re: Tom34

                                                                    FWIW, you don't need to dice. And you could eat the cooked pieces yourself, as the pioneers used to do. It's just dried beef, reconstituted.

                                                                    1. re: acgold7

                                                                      I like to dice....speeds up the process.

                                                              2. re: c oliver

                                                                Seems like everything that I read talks about an exterior crust that is a result of some fungal mold species, but have never done the procedure myself.

                                                                1. re: rudeboy

                                                                  This is my first one but I've done little rib roasts in the fridge for five or so days. It gets dark and dried out which I've always figured was just due to the drying.

                                                                  1. re: rudeboy

                                                                    The crust and the mold are two completely different things. You want the crust and it's the result of doing it right. You don't want the mold and it's the result of doing it wrong.

                                                                    1. re: rudeboy

                                                                      This from the world's authority on every single subject in the universe known and unknown, Wikipedia:
                                                                      "The process of dry-aging usually also promotes growth of certain fungal (mold) species on the external surface of the meat. This does not cause spoilage, but actually forms an external "crust" on the meat's surface, which is trimmed off when the meat is prepared for cooking. These fungal species complement the natural enzymes in the beef by helping to tenderize and increase the flavor of the meat. The genus Thamnidium, in particular, is known to produce collagenolytic enzymes which greatly contribute to the tenderness and flavor of dry-aged meat."

                                                                      However, with the dozen or so rib roasts that I dry aged over the years, none had visible mold growth, nor moldy odor. It simply developped a darkened, tough exterior that I assume was due to simple dehydration. If the mold was there, I didn't see, smell, feel, or hear it...

                                                                      I occasionally had beneficial white mold growth on air-dried italian sausage and lonza, but it was good mold, helping with the tang of the meat.
                                                                      But never with dry-aged rib roasts.
                                                                      But thats me...

                                                                        1. re: acgold7

                                                                          I just searched and found pix of thamnidium fungi/mold and they are very dark in color in nature. Molds can be all sorts of colors, but I think some may think that I was talking about green mold!!

                                                                          1. re: rudeboy

                                                                            Well, yes, but also either soft and furry or moist and sticky. I don't get either on our beef; it's always hard, dry, smooth and shiny. Maybe there is mold on it but I've never seen anything I'd call that.

                                                                            1. re: acgold7

                                                                              Same here. A hard wax type surface is the best way I can think of to describe the bark I get. Occasionally I see a white speck but it usually corresponds to fat and I see the same occasional speck on aging videos.

                                                            1. Oh sigh. I HATE saying we couldn't be more disappointed :( I'll post a bunch of photos tomorrow. It was cooked perfectly. But in no way was it tender. Sorry to run away but I need to go away for now. Boo hoo.

                                                              15 Replies
                                                              1. re: c oliver

                                                                Well, it's morning here and I'm dutybound to report :) Not only was it not tender (really at all) but the flavor was blah, meh, ho-hum, whatever. We were two pouty little kids over it :) I couldn't even wait to sit down to try a bit so cut a little piece and said WTF, then cut from Bob's half, same result. Don't get me wrong - we ate it :) But it's not likely we'll rush to do this again. Maybe we just got the one meh one in the whole batch at Costco. I thank y'all for all the good advice and just wish I could have come back with raves.
                                                                PS: Sorry about the blurry final photo. I had already plated it when I remembered to snap Also it's a teensy bit doner than we would have preferred.

                                                                1. re: c oliver

                                                                  Sorry it didn't work out for you, that's a real bummer. But you gave it the ol' college try, which is nothing to sneeze at.

                                                                  Hope it doesn't deter you from experimenting in other ways in the kitchen!

                                                                  1. re: RelishPDX

                                                                    Thanks for your comforting words :)

                                                                    As for deterring me from other things...N E V E R !!!!!!!! I've learned so many things from CHs, it's still amazes me. Going away for a couple of weeks but then I'll be back in the kitchen :)

                                                                  2. re: c oliver

                                                                    Well, it *looks* perfect. But some people just don't get the taste after they do this. Not because of the process but because they just don't taste the difference. If you don't there's nothing wrong with you or the process but it's not worth taking the time again.

                                                                    How much salt did you use when cooking? It's an important component and people are always shocked when they see how much I use in the video, but agree that it's the right amount when they taste it.

                                                                    1. re: acgold7

                                                                      We're big steak lovers and the taste just wasn't much to write home about. And it was tough which was the really sad part. I'll look at the video again. I'm generally a pretty aggressive salter for steak. We're leaving town today so we'll try another one when we return in a couple of weeks. I've appreciated the 'journey' just disappointed in the destination :) Thanks again and I'll continue to rely on you in the future!

                                                                      1. re: c oliver

                                                                        Take a couple of the steaks and continue to age them in the Cryovac...in the refrigerator, not the freezer. If you like he results, you can do the same with the rest of the steakss.

                                                                        1. re: fourunder

                                                                          Sorry, four, too late. They're frozen and we're at the airport heading (very) north :)

                                                                          1. re: fourunder

                                                                            I think I was the steak Fourunder. Assuming it took a week to get to Costco & then Costco likely sat on it for a week you have the 14 day wet age requirement and it was probably a little longer. Then add 28 days of dry age and the tenderizing process should have been maxed.

                                                                            When I look at the picture of the sub primal cut in half several things jump out at me:

                                                                            1.There is not very much fine speck marbling in the eye.

                                                                            2. Overall, what marbling exists, is in the form of long streaks.

                                                                            While I can't see the texture of the lean, the lack of small speck marbling and the presence of large streaks of fat lead me to believe the lean is coarse which will make for a good chew in the eye section. .

                                                                            I have had this problem with Ribs before which is why I stick with strips 90% of the time. I am spot on every time with the 180 strip. My experience is what you see on the end of a strip pretty consistently carries through which I have found is not always the case with a rib.

                                                                            1. re: Tom34

                                                                              Well, well, I had the feeling it had to be the meat. With everyone's guidance and comparing the pix to others, it just seemed it wasn't operator error :) After we eat these, maybe we WILL try again with strips.

                                                                              What about sous vide? I have the little Anova and a CH-friend (you know her, four) suggested that before she heard about our disappointing outcome.

                                                                              We also have, in addition to the steaks we cut, two 2#ish roasts. Sous vide also? Cutting in thin slices sounds like a possibility as well as more salting.

                                                                              I feel much more positive and appreciate all this post-game analysis :)

                                                                              Now we're off to Alaska!

                                                                                1. re: smilingal

                                                                                  Sorry I didn't get back to you. It got crazy at the end!

                                                                                2. re: c oliver

                                                                                  Likely anti-climactic, with Alaska and all...

                                                                                  I mentioned in my first post upthread:
                                                                                  So far, none have spoiled.
                                                                                  So far, results have been mixed, but I'm sure this is due to quality of the original roast: sometimes it was incredible, sometimes it was OK.

                                                                                  Being a bit stingy, I have a hard time to buy a whole rib roast at regular prices.
                                                                                  When I dry-age, its usually because the supermarket has the roasts at about $5/lb. This creates a hit or miss, as its not always the best quality.

                                                                                  Perhaps I lucked out on my first try as it came out excellent.
                                                                                  You'll likely get a hankering to experiment again!

                                                                                  1. re: porker

                                                                                    Yeah, p,we're kinda "stingy" also and with the shrinkage, the meat wound up costing $11/# for definitely subpar. We shall see. Thanks.

                                                                        2. re: c oliver

                                                                          Sorry to hear that Cathy. The color looks spot on so the aging is not the problem.

                                                                          Its tough to tell from the picture but the coarse marbling and lack of fine speck marbling makes me thing the lean was also coarse which would give you the chew. Thin 1/4 inch slicing may help with that.

                                                                          To bump up the flavor next cook, you could try a good shake of coarse salt, fresh cracked pepper & garlic powder on each side a day before the cook.


                                                                          1. re: c oliver

                                                                            So sorry that it didn't turn out the way you wanted. I've been burned by Costco's meat several times. Thanks for posting the results - I appreciate when people share good and not so good fortunes.

                                                                        3. Okay, part two.

                                                                          I'm thawing another steak and plan to sous vide (and maybe I should be posting on Home Cooking). I'm planning on treating it as a tough piece of meat. Like a chuck steak. Any recs for time and temp and have it come out rare? TIA.

                                                                          13 Replies
                                                                          1. re: c oliver

                                                                            Well, not sous vide, but you can roast it low and slow. Roast at 225 to 250F until it reaches 108F internally. Remove from oven and let rest for an hour or two. Put back in oven until it reaches 118 internal or so, then quickly sear on stovetop. I use an anodized aluminum pan but you could use nonstick (for a less assertive crust) or cast iron (for more). Let rest 5 min. Temp should climb to about 125 or so for medium rare.

                                                                            Should be very tender and juicy, and crusty on the outside.

                                                                            Don't forget to salt liberally before the first roasting. I use Kosher salt.

                                                                            1. re: acgold7

                                                                              Do you have an idea of timing for an 1-1/2" "steak"? I may want to try this before sous vide. Thanks.

                                                                              1. re: c oliver

                                                                                Depends on the temp when you take out of fridge, but I'd guess about an hour for the first roasting. No real way to tell without a remote probe thermometer, which is essential for this process but cheaper than a sous vide machine.

                                                                                1. re: acgold7

                                                                                  Good point. We're not where the smoker with remote probe is so would have to rely on the regular thermometer. When you say let rest for an hour or two, that would render it completely not warm, wouldn't it? My point in asking is that it seems I could do it hours before eating and then bring it up to 118 (which is preference also). Yes or no? I live in a magic house so am not worried about cooties :)

                                                                                  1. re: c oliver

                                                                                    I seem to recall the last steak I did using reverse sear took about 35-40 minutes @ 225*...but I only brought it to around 100* You rest rewarm like acgold suggests before searing....but I never have for more than 15-30 minutes. It works for my longer slow roasting, so no reason to believe it would not for a smaller piece of meat.

                                                                                    If you want to try 275, you can reduce the time by almost half.


                                                                                    1. re: fourunder

                                                                                      Thanks, f. I like your suggestion. We have a fair number of these chewy and expensive steaks and sous vide takes planning ahead which I don't always want to do.

                                                                                      1. re: fourunder

                                                                                        Just did 225 for 30 minutes and it was 105. Out it came. Looking forward to this. Thanks, kids.

                                                                                          1. re: EatFoodGetMoney

                                                                                            Better but not great. A lot better in fact. But I think that's because of a lot of salt as acgold recommended. It was still not tender but more flavorable. Next time I'll do a LONG sous vide. Slowly we creep :)

                                                                                            1. re: c oliver

                                                                                              Might try to sear (just long enough to begin getting a crust/browning) it in a ripping hot pan (unseasoned) with oil
                                                                                              Bag it with thyme and duckfat, ghee or butter and cook it SV for 6-7 hours at anywhere from 53-59C.
                                                                                              Unbag, season liberally with salt and pepper
                                                                                              Freeze 5-10 minutes, then finish up in another ripping hot pan, it shouldn't take too long to develop a great crust.

                                                                                              1. re: EatFoodGetMoney

                                                                                                Thanks for another way to go. Number four perhaps?

                                                                                                1. re: EatFoodGetMoney

                                                                                                  What does the freezing do? Or is that really just rapid cooling?

                                                                                                  1. re: c oliver

                                                                                                    Just cools and drys the outside so you get a nice crust, and don't overcook any.

                                                                              2. I have a question for you all, and I thought I'd just hitch it here. I bought a boneless ribeye with a "sell by" date of June 11. It's a real pretty, well-marbled select. Just "discovered" it in the back of my fridge. It was bright red when bought, but now has a deep red color with no brightness. No off odor and smells just fine. It was packaged on one of those foam trays with tight shrink wrap over it.

                                                                                Would you feel safe eating it? Have I just aged it a bit? I'm leaning toward cooking it.

                                                                                6 Replies
                                                                                1. re: rudeboy

                                                                                  Trim off the outer crust that may have formed, cut a small test steak, cook and taste.

                                                                                  1. re: rudeboy

                                                                                    Sell by 6/11 to 6/25 is an awful long time, but rotted meat has an distinct smell. If it smells ok, it should be ok.

                                                                                    Gassing products has extended shelf life considerably. This may be the case with your steak. I know that many gassed products like pre-cut lettuce don't last long once the package is opened so I wouldn't wait any longer to cook it.

                                                                                    1. re: Tom34

                                                                                      I'm grilling some cross-cut ribs later anyway, so I will unwrap the steak, give it a good long whiff, trim as I can, and then grill it very hot.

                                                                                      1. re: rudeboy

                                                                                        Well, it was a bust, as I expected. The steak smelled fine, or indifferent, prior to cooking. After cooked, it emitted some sort of insidious odor. I threw it out back for the racoons. So - dry aging a shrink wrapped single steak for this amount of time does NOT work!

                                                                                        1. re: rudeboy

                                                                                          I think you're perhaps not completely correct. Fourunder and probably others leave them in cryovac for a month. But what you had wasn't wrapped that way, was it, rude-y?

                                                                                          1. re: c oliver

                                                                                            Ha! Now you have the song stuck in my head again. I listened about 50 times.

                                                                                            No, it was on a foam "platter" and the entire thing was shrink wrapped. It would have fared better in cry-0. I'm sure some air got to it. eventually, even though it was very tightly wrapped.

                                                                                            Thankfully, I had basted the cross-cut beef ribs with a mixture of fish sauce, a bit of soy, sambal, minced garlic, cumin, a good amount of black pepper, and a touch of cinnamon. Seared nicely. To eat those things, you have to go primal and work your way through. Luckily, it was just me, so no one had to witness! They were seared well, and good eatin. But I literally had to move the steak way from the table since I could detect the smell!