bip,

Less fat/marbling is the big difference. I thought more fat in the pan would be enough to compensate, but apparently not. Gonna try more basting next time, though strips are a rare diversion for me.

Strips are also a bit tougher. Ribeyes are more tender and are easier to completely touch the pan with a good press. I've had the same issues with strips as well. The fat on the sides of those is pretty strong. It's not like it is with a porterhouse and the bone. But it's similar on some cuts.

i cook strips more often than ribeyes and have never noticed a crust problem with them, weird that a bunch of you would say that.

I cooked the first of the 'twins' — one of the last two remaining steaks of my dry-age oddysey that will be coming to and end soon at the 82 day mark.

This pic of twin 1 shows some of the funk that the butcher didn't remove when he prepped the steak. Check out the thickness and funky colour of that massive edge:



Here's a more traditional overview of twin 1:



And here is twin 1 with some smoked Maldon salt and ground black pepper:



I put twin 1 into a 250°F oven and set the timer for 40 minutes to make sure that I wouldn't wind up with a medium . At 40 minutes I was getting a reading of 105° so I popped him back in the oven for another five minutes. When I hauled him out his temp. was 109°F which was pretty much in the range of perfect:



I followed up with my standard grape seed oil sear and put him on a rack for a 10 minute rest:



Being a creature of habit, I went for my now standard butter sear infused with garlic and rosemary — DAT CRUST DID NOT DISAPPOINT!!!:



Reverse angle:



I sliced twin 1 in two and was NOT disappoint — nothin' but PINK:



In fact, I have to say that the interior of twin 1 was pretty much as good as it gets. It was so good that I decided to slice him up, just to show him off:



The only thing thing that went wrong with the cooking this steak was that I was taking pics with my crummy iPod camera.

EMC — CAUTION DO NOT VIEW IF ALLERGIC TO PINK:



This steak was the most tender I have ever eaten. This 82 day old beast was absolutely sublime.

The tenderness of the 82 day beef most definitely didn't come through when I botched the medium a couple of days ago — this session set things right in my personal steak universe.

Now I just have to not screw up with the twin 1's brother, whom I will be getting around to cooking in a day or two from now.

Soooooooooo much dry-aged beef to eat.

Poor me.

That looks so ****ing delicious.

So not posting the tiny filet I'm cooking right now. Yes, I do have steak size envy

Only like 3 people voted. You all suck.

Wanna thank the contributors of this thread, with a special shout out to 99, gobbo and durango (where you been?)

Quick question--do you guys tent the steak while resting it? I've been pulling it at 110, tent-resting for 8 mins, searing once, tent-resting for 8, then butter sear, rest 5 mins untented, and the steak seems more med-rare than it should be

El T, I'll bet that lil' fillet will look pretty much perfect — that last one sure as hell did... so post it dammit!

Gobbo,

Auralex, actually, now that you bring it up, I haven't been tenting my steaks lately — and I'm kinda liking not bothering to do it.

If you prefer it a bit more cooked then maybe try experimenting by pulling at 115° and then maybe even at 120° — make sure to keep all the other variable constant.

Finetune the internal temp pull between whatever 5° range seems to best suit your preferred level of doneness.

I think he was saying he wanted it rare.

Oh well, tough to follow that steak, but I don't want to pull a 27 since I already mentioned I was cooking a steak.

Tiny filet (7 oz), followed n99's double searing method which is quickly becoming my favorite. Here's the result:

I am still here just been on a fish kick lately...I will get back to steak here soon.

Last couple steaks have been super elite fap worthy

Friday is dry age meat extravaganza along with lobster risotto and au gratin. But I guess no one cares about steak anymore so I'm just gonna throw it in the ****ING GARBAGE.

If you're going to double sear don't tent the steak while resting between them

99: Awesome.

ET: Awesome.

Just as I suspected:

By the way, what do you put on the asparagus… looks great.





LOL WTF?!?! U mad Gob-bro?

So mad bro.

I sprinkle some olive oil and grind trader joe's lemon pepper on top. Then just roast in a 450F oven for about 10 minutes. It's incredibly simple and the asparagus come out delicious.

Dog eat your dry-age?

There's a dress code at my place, even for dogs.

The thread moves too fast, it got lost in the mix very quickly.

I think running it as its own thread would work better.

most valuable thread on 2+2?

tried 99s double sear method for the first time, left them in the oven too long trying to do soup and a couple sides but still wound up with some very nice med-med rare steaks

tyty!!

Make it its own thread would invite in too much rabble who would troll vote or have no idea what they were voting on.

We can just run it like the Miss OOT, with a min post in the Steak Thread requirement. I mean we've done girls and fast food this month already?

gobbo: even though i didn't vote, i love how you did a year-end digest.

el timon & 99: awesome as usual.