Start of the Christmas Steak

[tailchasers]

Couple parts here that I hope you enjoy. For the holidays I start the Christmas main course around Thanksgiving. This year I was cleaning out the freezer and found this gem. A 20# Strip roast from last year. Cut off 2 steaks last nite the Mrs and I had for supper to gage the flavor and struck gold. So today began the prep. Our boys let me know they want a 2 inch cut and their brides want a 1 inch cut so I trimmed that sucker accordingly. After trimming I coated the roast with a mixture of basil, marjoram, thyme, rosemary, and sage. Wrapped it in cheese cloth then soaked the cloth with Woodford Reserve Bourbon. Yup, drunk beef. Will place on the fridge to dry age until New Years when the kids all come home for Christmas. I account for 1/5th loose dues to dry aging but SOB this will be an ultra prime and flavorful steak. Wish it was ready to eat now.

 

[Cahunter805]

That’s awesome. Can’t wait to see how it turns out! Keep us updated.

 

[DeerHunter53]

Couple parts here that I hope you enjoy. For the holidays I start the Christmas main course around Thanksgiving. This year I was cleaning out the freezer and found this gem. A 20# Strip roast from last year. Cut off 2 steaks last nite the Mrs and I had for supper to gage the flavor and struck gold. So today began the prep. Our boys let me know they want a 2 inch cut and their brides want a 1 inch cut so I trimmed that sucker accordingly. After trimming I coated the roast with a mixture of basil, marjoram, thyme, rosemary, and sage. Wrapped it in cheese cloth then soaked the cloth with Woodford Reserve Bourbon. Yup, drunk beef. Will place on the fridge to dry age until New Years when the kids all come home for Christmas. I account for 1/5th loose dues to dry aging but SOB this will be an ultra prime and flavorful steak. Wish it was ready to eat now.

View attachment 59537

Interesting way to do the roast how do you cook it once it has aged properly

 

[tailchasers]

Trim the dry age off then I'll cut into steaks. My boys asked for a 2 inch cuts and the ladies get 1 inch cuts. The other method is trim the dry age off and cook like a prime rib roast hole. Only season with garlic, kosher salt, and black pepper. Cooked on a hotter than heII grill. If the weather's nice I might do in a fire. No such thing as "to hot" when cooking a steak.

 

[DeerMadness]

I saw a video with 30 day dry aged Wagyu Rib Eye. It looked really good but $1000 for a 16 oz steak ? ????

 

[CCity65]

I need to look into this. This sounds amazing, yes keep us up to date on how it’s going!

 

[tailchasers]

Like a brick. Hard, dried out crust, can smell the enzymes, wife is happy it's in my shop beer fridge. Added another couple shots of whiskey.

 

[tailchasers]

Blank got me curious so I pulled the covers off the meat and like I expected. Hard bark and soft in the middle. The aroma is intoxicating.

Gets carved next Saturday.

 

[Blank]

Wow! Looking good there.

 

[tailchasers]

Cooked it up tonite. Nothing quite like dry aged beef flavor.

 

[SS!]

Looks tasty!

 

[DeerMadness]

Looks so good Tail...

 

[eelgrass]

Now there's a man who knows how to cook a steak!