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Re: Ageing steaks
[Re: Nittany Lion]
#7634268
07/24/22 07:18 PM
07/24/22 07:18 PM
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Joined: Jan 2007
Posts: 2,137
mo.
nate
trapper
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trapper
Joined: Jan 2007
Posts: 2,137
mo.
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Does aging a steak make it more tender? I would like to find a fool proof way of tenderizing a steak such as a rib eye or New York Strip, or for that matter any steak. I get sick and tired of buying an expensive steak and then grilling it only to have it tough. Nittany Ive never tried it but a friend swears by this: take your steak and cover both sides with sea salt let it set overnight in fridge next evening wash all the salt off and cook. If you try it please let us no the results.
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Re: Ageing steaks
[Re: nate]
#7634278
07/24/22 07:26 PM
07/24/22 07:26 PM
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Joined: Sep 2013
Posts: 4,846
Nevada
nvwrangler
trapper
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trapper
Joined: Sep 2013
Posts: 4,846
Nevada
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Does aging a steak make it more tender? I would like to find a fool proof way of tenderizing a steak such as a rib eye or New York Strip, or for that matter any steak. I get sick and tired of buying an expensive steak and then grilling it only to have it tough. Nittany Ive never tried it but a friend swears by this: take your steak and cover both sides with sea salt let it set overnight in fridge next evening wash all the salt off and cook. If you try it please let us no the results. Salt will pull moisture out of the steak it will start to reabsorbe moisture at some point and can draw favor back into the meat but if cooked at the wrong time can result in dry meat.
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Re: Ageing steaks
[Re: Leftlane]
#7634290
07/24/22 07:39 PM
07/24/22 07:39 PM
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Joined: Jul 2007
Posts: 214
Idaho
Salthunter
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trapper
Joined: Jul 2007
Posts: 214
Idaho
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A fridge in good working order is perfect to dry age beef. Temps need to be below 38 and above 33 degrees and I think 2 weeks is the min. I like 21 days when it is my own and i know the exact age but the smell intimidates a lot of ppl.
Dry aged beef or venison has lots of flavor, just use your fav rub and sear it at high temps. The right way^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ I do a lot of game meats which are vacuum sealed. Placed i the back of the fridge for a week to 10 days. No seasoning until its in the pan ( just salt and butter and maybe onion powder.
Work hard play hard
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Re: Ageing steaks
[Re: Michael Lippold]
#7634323
07/24/22 08:07 PM
07/24/22 08:07 PM
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Joined: Mar 2012
Posts: 4,324
AK
FairbanksLS
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trapper
Joined: Mar 2012
Posts: 4,324
AK
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I just spent the last half hour reading about dry aging beef. If you’re serious you might want to do the same. Number one rule was don’t use a fridge with other foods in it. https://jesspryles.com/
Last edited by FairbanksLS; 07/24/22 08:12 PM.
formerly posting as white dog
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Re: Ageing steaks
[Re: Nittany Lion]
#7634360
07/24/22 08:36 PM
07/24/22 08:36 PM
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Joined: Aug 2008
Posts: 16,275
ny
upstateNY
trapper
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trapper
Joined: Aug 2008
Posts: 16,275
ny
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Does aging a steak make it more tender? I would like to find a fool proof way of tenderizing a steak such as a rib eye or New York Strip, or for that matter any steak. I get sick and tired of buying an expensive steak and then grilling it only to have it tough. You have to start with the right cut of meat to begin with.A lot of folks think that just because they are buying a Rib Eye,,or a New York Strip,,they are getting a great cut of meat.There are many different Grades of those cuts of Beef.Prime and Choice are the top two grades.There are 6 or 7 grades below that,,of those same cuts of Beef.Start out with a Prime,,or Choice,,and you would almost have to try to make that cut not tender.Start out with one of the lower grades,,and there is not much you can do to make it tender,,except gring it into burger,,or run it through a cuber.You cant start out with a "Commercial Grade" Rib Eye,,and turn it into a " U.S.Prime" Rib Eye,,no matter how much you try to tenderise it.All that being said,,,yes,,you can help tenderise Beef by properly aging it a bit.
Last edited by upstateNY; 07/25/22 09:54 AM.
the wheels of the gods turn very slowly
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Re: Ageing steaks
[Re: Michael Lippold]
#7634361
07/24/22 08:36 PM
07/24/22 08:36 PM
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Joined: Mar 2012
Posts: 4,324
AK
FairbanksLS
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trapper
Joined: Mar 2012
Posts: 4,324
AK
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Dry aging beef should be right down Nessie’s alley. One article compared it to sourdough bread. I look forward to seeing his results. https://jesspryles.com/
formerly posting as white dog
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Re: Ageing steaks
[Re: Michael Lippold]
#7634395
07/24/22 09:26 PM
07/24/22 09:26 PM
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Joined: Nov 2007
Posts: 9,848
St. Cloud, MN
trapperkeck
trapper
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trapper
Joined: Nov 2007
Posts: 9,848
St. Cloud, MN
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I once paid an excessive amount of money for an "aged" ribeye at a high dollar steakhouse in Kansas City. Kinda makes me think of what a gangrenous thigh might taste like. I spit it out and spent the remainder of the evening hungry. My cousin raises beef cattle in Nebraska. The processor they use hang their meat 7-10 days. Best beef I have ever put in my mouth. I ordered another half today for November pick up. If anyone is interested, he can mebbe get you on the docket if you can travel to Decatur NE to pick it up. I didn't even ask the price, the Ribeyes melt in your mouth!
"The voice of reason!"
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Re: Ageing steaks
[Re: Michael Lippold]
#7634402
07/24/22 09:38 PM
07/24/22 09:38 PM
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Joined: Jan 2007
Posts: 1,002
Eastern Shore, MD
JoMiBru
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trapper
Joined: Jan 2007
Posts: 1,002
Eastern Shore, MD
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Nittany, the “grass fed” might be a culprit to your tougher steaks. They take longer to get to slaughter weight, so will be older and a little tougher. If you’re shopping at a Food Lion or Acme (or similar grocer), try usda choice. Look for a thick cut, it’ll be a few more bucks but well worth it. A well marbled ribeye is hard to beat. We normally get meats from a week known local butcher, who also has a shop he sells from. But you can get good steaks from the grocery too! Just not a fan of grass fed myself. And for the aging, I let the butcher do that part. A dry rub, rest the steak until room temperature, then onto the grill  John
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Re: Ageing steaks
[Re: Michael Lippold]
#7634458
07/24/22 10:44 PM
07/24/22 10:44 PM
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Joined: Aug 2011
Posts: 45,519
james bay frontierOnt.
Boco
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Posts: 45,519
james bay frontierOnt.
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I like a steak with good flavour,I dont really care if it is tender or tough-I still got some teeth left.
I really like the taste of a blade steak.
Last edited by Boco; 07/24/22 10:45 PM.
Forget that fear of gravity-get a little savagery in your life.
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Re: Ageing steaks
[Re: Catch22]
#7634628
07/25/22 09:02 AM
07/25/22 09:02 AM
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Joined: Apr 2014
Posts: 1,928
La.
Gator Foot
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Joined: Apr 2014
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La.
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I age mine from the fridge to the grill. Same here. I age my deer and hogs for about five days on ice. I pick my steaks with a lot of marbling.
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Re: Ageing steaks
[Re: upstateNY]
#7634649
07/25/22 09:30 AM
07/25/22 09:30 AM
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Joined: Jan 2017
Posts: 10,155
Marion Kansas
Yes sir
"Callie's little brother"
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"Callie's little brother"
Joined: Jan 2017
Posts: 10,155
Marion Kansas
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Does aging a steak make it more tender? I would like to find a fool proof way of tenderizing a steak such as a rib eye or New York Strip, or for that matter any steak. I get sick and tired of buying an expensive steak and then grilling it only to have it tough. You have to start with the right cut of meat to begin with.A lot of folks think that just because they are buying a Rib Eye,,or a New York Strip,,they are getting a great cut of meat.There are many different Grades of those cuts of Beef.Select and Choice are the top two grades.There are 6 or 7 grades below that,,of those same cuts of Beef.Start out with a Select,,or Choice,,and you would almost have to try to make that cut not tender.Start out with one of the lower grades,,and there is not much you can do to make it tender,,except gring it into burger,,or run it through a cuber.You cant start out with a "Commercial Grade" Rib Eye,,and turn it into a " U.S.Prime" Rib Eye,,no matter how much you try to tenderise it.All that being said,,,yes,,you can help tenderise Beef by properly aging it a bit. Prime is top. Choice is good. Select is getting marginal on quality.
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Re: Ageing steaks
[Re: Leftlane]
#7634666
07/25/22 09:49 AM
07/25/22 09:49 AM
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Joined: Dec 2012
Posts: 6,527
Wi.
Diggerman
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trapper
Joined: Dec 2012
Posts: 6,527
Wi.
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If you are using the right butcher they can hang it for you before freezing Yup, I thought everyone knew that real beef has been hung for ten days prior to cutting, I Thaw, dry age for 3-5 days, Then cook when steak is at room temp.
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Re: Ageing steaks
[Re: Michael Lippold]
#7634671
07/25/22 09:55 AM
07/25/22 09:55 AM
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Joined: Aug 2008
Posts: 16,275
ny
upstateNY
trapper
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trapper
Joined: Aug 2008
Posts: 16,275
ny
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Yes sir,,you are correct.I accidently said SELECT,,when I should have said Prime.I fixed it though.If I cant get a Prime or Choice Grade,,I wont buy the steaks. 
Last edited by upstateNY; 07/25/22 09:56 AM.
the wheels of the gods turn very slowly
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Re: Ageing steaks
[Re: Yes sir]
#7634675
07/25/22 10:01 AM
07/25/22 10:01 AM
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Joined: Aug 2008
Posts: 16,275
ny
upstateNY
trapper
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trapper
Joined: Aug 2008
Posts: 16,275
ny
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You have to start with the right cut of meat to begin with.A lot of folks think that just because they are buying a Rib Eye,,or a New York Strip,,they are getting a great cut of meat.There are many different Grades of those cuts of Beef.Prime and Choice are the top two grades.There are 6 or 7 grades below that,,of those same cuts of Beef.Start out with a
Prime,,or Choice,,and you would almost have to try to make that cut not tender.Start out with one of the lower grades,,and there is not much you can do to make it tender,,except gring it into burger,,or run it through a cuber.You cant start out with a "Commercial Grade" Rib Eye,,and turn it into a " U.S.Prime" Rib Eye,,no matter how much you try to tenderise it.All that being said,,,yes,,you can help tenderise Beef by properly aging it a bit.
Prime is top. Choice is good. Select is getting marginal on quality. Yup,,fixed it. 
Last edited by upstateNY; 07/25/22 10:03 AM.
the wheels of the gods turn very slowly
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