Drybag Aged Steaks (Pic Heavy)

[MossyMO]

Drybag aging of steaks with a beef ribeye and a Beef loin strip. Here it is in the Cyrovac'd package from SAM’s Club.


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Drybag sealed and ready for a long nap in the fridge.


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On March 19th this was placed in a fridge that doesn’t get opened everyday so that it wouldn’t get disturbed in its resting. It was placed on top of a cooling rack on the bottom shelf of the fridge so that it would have air circulating all around it and would be in the coolest part of the fridge. It stayed there until May 3rd (47 days of aging).

It doesn’t look real pretty coming out of the fridge….

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Out of the drybag package and cut into nice thick steaks. So far no trimming has happened. There is a hard crust that forms on the outside of the meat that needs to be trimmed away before grilling or cooking.


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Here is an example of one of the steaks trimmed up.


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All the steaks trimmed up , ready for the FoodSaver and into the freezer for a later date with the Yoder!


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www.drybagsteak.com

Drybag aged ribeye, shrimp, brussels sprouts and garlic toast

Here a few ribeyes that were drybag aged from March 24th to May 3rd (41 days),trimmed up and ready for the Yoder! Forgot to get a picture of them seasoned with my wife's Tatonka Dust.


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Shrimp seasoned with Tatonka Dust, some minced garlic, and about a tablespoon of butter cut up and added to the pan.


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Steaks went on the grill for an hour at 150º getting some nice charcoal smoke, love the smell around the grill using these charcoal pellets! Pulled ribeyes off and fired up the Yoder to 550º getting ready for some reverse sear action! Here the ribeyes are getting a couple of minutes on each side on the GrillGrates.


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Other side the grill had brussels sprouts, shrimp and garlic toast.


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Ribeyes on the flip side….


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Plated up…. Don’t forget the mushrooms and onions for the steak!


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The steaks were the best we have ever had and you didn’t even need a steak knife to cut them. We will be doing many more drybag aging steaks, in fact the following day we picked up another ribeye to drybag age! This post is being made 3 days after we ate the ribeye's so you would know we did not get sick from them...

Thanks for looking!

[spydermike72]

Farkin Awesome!!!

[sfisch]

That is great!!

[Ron_L]

Those look great! I've been wanting to try drybags but haven't yet. Maybe soon!

[Bbq Bubba]

What is the difference between the Dry Bag and the Cryopak it comes in?

[MossyMO]

Originally Posted by Bbq Bubba

What is the difference between the Dry Bag and the Cryopak it comes in?

The meat goes in the dry bag relatively dry (much drier than in a Cryovac), not sitting sealed in the juices like a Cyropac. Sitting in a Cyropac is wet aging... the dry bag is vacuum sealed but designed to allow air/moisture evaporate if I understand correctly out of the bag, but does not allow air in. Here is the website that can describe it much better than I - www.drybagsteak.com

[Rich Parker]

The outcome is awesome, but I would be scared to cook anything that looked that black.

[Pigs Eatin' Ribs]

Looks Great! I LOVE Brussel Sprouts! The steaks look amazing as well!

[BruceB]

I know I wouldn't have the refrigerator or the patience for it. I'd have to have one of those rib eyes right away.

Your meal looks outstanding though!!