5698k Posted July 25, 2015 Report Share Posted July 25, 2015 I'm not done yet. It's day 29 since I put this choice ribeye in an umai bag, it's showtime. In the bag, Out, A couple of slices, Sliced, trimmed, ready for the grill. This ribeye shrank significantly, so an average person shouldn't have any problem finishing one sliced 1 1/2" thick. They feel incredibly tender though. More to come later when I fire up the grill. Robert Quote Link to comment Share on other sites More sharing options...
tony b Posted July 25, 2015 Report Share Posted July 25, 2015 Yur Killin' Me!! First, it was the damned butcher paper, now it's these silly bags! I'm going to go broke listening to you, Robert! Quote Link to comment Share on other sites More sharing options...
5698k Posted July 25, 2015 Author Report Share Posted July 25, 2015 😆😆😆 Robert Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 25, 2015 Report Share Posted July 25, 2015 Those steaks look grrrreat. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted July 25, 2015 Report Share Posted July 25, 2015 Man Robert. You're pulling out all of the stops this week. Lookin good! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 25, 2015 Report Share Posted July 25, 2015 Keep it coming Robert everything looks great. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 25, 2015 Report Share Posted July 25, 2015 I can't wait to see this and get your take on the dry aging process. This should be good. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 26, 2015 Author Report Share Posted July 26, 2015 Ok, steaks cooked and consumed, the verdict is in. Two seasoned with Jeff Ruby's, the rest with S&P. 3 1/2 minutes per side, 700° dome. Cooked and resting, Sliced. The flavor was incredible, very beefy, as tender as prime. To a person, including me, preferred the s&p, the Jeff Ruby, was ok, at best. Next, I'm gonna try a prime dry aged!! Robert 2 Quote Link to comment Share on other sites More sharing options...
Poochie Posted July 26, 2015 Report Share Posted July 26, 2015 WOW! Those are making my mouth water right now! Looks like you nailed another one, Robert. If I leave right now, I'd be in New Orleans in time for a 6am breakfast. Congratulations! Quote Link to comment Share on other sites More sharing options...
bryan Posted July 26, 2015 Report Share Posted July 26, 2015 5698k - Instruct me to do this? Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 26, 2015 Report Share Posted July 26, 2015 Rob - beautiful steaks! Gorgeous med rare. Dry aged beef is really something else, isn't it? Takes beef to a whole new level. Wonderful cook and mega kudos to you! The only reason I don't do this is that I don't have the patience you have. My motto: I want it, I want it right, I want it right now! Like I said, no patience. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 26, 2015 Report Share Posted July 26, 2015 Robert, what a beautiful job you did on those steaks, mouthwatering. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 26, 2015 Author Report Share Posted July 26, 2015 Bryan, are you wanting to dry age? If so, the bad news is, you need a vacuum sealer, if you don't already have one. Now, get the umai bags from http://www.drybagsteak.com/shop-drybag-steak-in-house.php. Get a ribeye from your best supplier, I got mine from Costco, seal and age per the instructions with the bags. Cook, and enjoy! The idea is to save a buck buying choice, age it, now it's as good as/better than prime. Robert 1 Quote Link to comment Share on other sites More sharing options...
5698k Posted July 26, 2015 Author Report Share Posted July 26, 2015 Did I mention these were hot and fast? Not reverse seared!😎😎😎 Robert Quote Link to comment Share on other sites More sharing options...
bryan Posted July 26, 2015 Report Share Posted July 26, 2015 Bryan, are you wanting to dry age? If so, the bad news is, you need a vacuum sealer, if you don't already have one. Now, get the umai bags from http://www.drybagsteak.com/shop-drybag-steak-in-house.php. Get a ribeye from your best supplier, I got mine from Costco, seal and age per the instructions with the bags. Cook, and enjoy! The idea is to save a buck buying choice, age it, now it's as good as/better than prime. Robert I have a vac sealer. Thanks for the info. On my way. Just opened a Cosco 1 hour west in Mobile. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 26, 2015 Author Report Share Posted July 26, 2015 The link doesn't seem to be working, just search umai, and that will navigate you to the bags. Robert Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 26, 2015 Report Share Posted July 26, 2015 Great job Robert those ribeyes came out perfect. I must say you eat well this week end. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted July 26, 2015 Report Share Posted July 26, 2015 Perfectly cooked Robert. Disappointing on the rub. I bought a can too and have yet to try it. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 26, 2015 Author Report Share Posted July 26, 2015 The rub wasn't bad at all, just underwhelming, especially compared to the S&P. I won't be buying anymore though, especially at that price. Robert Quote Link to comment Share on other sites More sharing options...
tony b Posted July 26, 2015 Report Share Posted July 26, 2015 Thanks for the feedback. I was reluctant (for once!) to not take the bait and plunk down the coin on the Jeff Ruby's (It's seriously pricey for a dry rub). Now I'm glad that I held off. But, you've got me off to buy these damned bags! Not available on Amazon, except as the full-blown kit w/vacuum sealer. (btw, Robert, you posting via TapaTalk? Your emoticons aren't coming through. All I see are empty rectangles.) Quote Link to comment Share on other sites More sharing options...
