Posted: 7/2/2025 9:21:11 PM EDT
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I found a butcher recently that does wet and dry aged steaks. A couple of weeks ago I got a wet aged porterhouse. It was amazing. Cooked it over lump charcoal with some post oak chips. I picked up a 30 day dry aged ribeye this afternoon. How should I cook it? I have the following: Weber Master Touch Kettle Weber 4 burner Propane grill Pit Boss Pellet grill Sous Vide. Cast iron skillet that can be used on any of the above grills. Thermoworks RFX temp probe setup for any of the above options. |
Who, What, Where? Call Sign, Snowball
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I guess I just can't get behind the thought of "Aging" a steak or a cut of meat. Admittedly, I don't know that I've ever tried one. I mean I've been to plenty of high end steak houses, maybe they do this and didn't say, seems like something they'd brag about. Wet or Dry aging just seems like you are waiting for your meat to spoil, then cooking it to your desired done/rawness, depending on taste. From reading the differences Dry aging seems/sounds like it'd be better for sure... |
LARUEMINATI
NRA Endowment Life Member
Originally Posted By Boom_Stick:
""AKs are for villagers you have to tell not to shit in their water supply.""
NRA Endowment Life Member
Originally Posted By Boom_Stick:
""AKs are for villagers you have to tell not to shit in their water supply.""
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Originally Posted By smullen: I guess I just can't get behind the thought of "Aging" a steak or a cut of meat. I've had it from a local place with mixed results. From simply amazing to meh. Though they only dry age choice for their sales, then bump it up to near prime prices. Many upscale restaurants sell it. They will dry age the prime for you at no cost if you buy a rack but they only recommend it for bone in. As to the OP's question: (1st choice) Charcoal, (second choice) propane, (third choice) none of the above. |
q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
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Originally Posted By smullen: I guess I just can't get behind the thought of "Aging" a steak or a cut of meat. Admittedly, I don't know that I've ever tried one. I mean I've been to plenty of high end steak houses, maybe they do this and didn't say, seems like something they'd brag about. Wet or Dry aging just seems like you are waiting for your meat to spoil, then cooking it to your desired done/rawness, depending on taste. From reading the differences Dry aging seems/sounds like it'd be better for sure... |
Feeling depressed-send an email to [email protected]. If anyone wants to send me an email I would be happy to work on skills for raising your baseline and providing support. Your confidentiality is guaranteed.
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I’d do the charcoal. Seems appropriate for a good steak. Or, a pan on the stove with avocado oil. Season as you normally would, get the pan to 350 degrees or so and two minutes a side. Keep flipping till it’s the temp you want. I learned of and tried this method a couple weeks ago. I was skeptical of such a “cool” pan but the steak had a great crust and was rare as I like them inside. Took seven-ish minutes for a 1” thick steak and temped at 123 when I put it on the plate. Rested for a few minutes while I gathered my vegetables and roll. |