Tried dry-aging a ribeye for 45 days and the difference is unreal

I finally set up a dry-aging fridge in my garage back in January, threw a prime ribeye in and let it go for 45 days. When I trimmed off the pellicle and cut into it, the color was way darker and the smell was this nutty, beefy thing I'd never gotten from wet-aged stuff. Cooked it sous vide at 129 then seared on cast iron, and the texture was almost buttery compared to the 14-day stuff from the shop. Lost about 20% trim weight but honestly worth it for the flavor punch. Has anyone else noticed a big jump between 30 and 45 days or do you prefer shorter ages?

2 comments

2 Comments

jamesf4113d agoTop Commenter

Your mileage may vary but 45 days is that sweet spot for me personally. Going past 30 really lets that nuttiness come through without getting too funky. The trim weight sucks but man the texture change is worth every ounce.

joel_hall1713d ago

45 days is where it's at for sure, @jamesf41 nailed that nutty flavor part. I did a 50 day once and thought it was too much, 45 is my hard stop now too.