Dry-aging a ribeye for 14 days in my home fridge... totally worth the funk

I threw a bone-in ribeye into my regular fridge on a wire rack with a fan on it for two weeks. The pellicle got that dark brown crust and the smell was a little wild at first (kind of like blue cheese). After trimming off the hard parts I pan-seared it and the flavor was way beefier than anything from the store. Has anyone else tried this with a cheaper cut like sirloin? I'm wondering if it's worth the wait.

3 comments

3 Comments

wesley_adams3d ago

Ever try dry-aging a chuck roast? It's basically a poor man's ribeye.

the_thea2d ago

Yeah but it's not really a poor man's ribeye, it's a different cut with more connective tissue that needs different cooking. Dry aging a chuck roast works fine but you still have to braise it or slice it thin for steaks. Calling it a ribeye replacement oversells it, it's good for what it is but the texture won't match.

dixon.iris2d ago

Tbh you're spot on, I tried the whole chuck-as-ribeye thing and it was fine but definitely not the same. The chew is way different no matter how you cook it.