Dry Aging And Grilling Thai Rib Eye Steaks At Home

[chitown]

I have heard a lot of farangs say that Thai beef is no good. I believe it is in the preparation of the meat. Today, I will share with you with you how I dry age Thai Rib Eye Steaks. It is a simple process that anyone can do.

The first thing you need are some Thai Rib Eye steaks. I picked some up in Bangkok for 44 baht each. They are about 260 grams each.

The first pick is without flash. A bit blurry. but with flash it seems too bright!

[chitown]

This is with the flash.

[chitown]

For the initial seasoning, I just sprinkle a little Garlic Salt on both sides.

[Norton]

I assume you will resume this once you're done forking around.
Oops sorry. I jumped in when I saw the first post.

[chitown]

Then use a fork to thoroughly pierce the meat. This will help to insure a tender steak.

[chitown]

The key to dry aging is for the storage container to have a plastic screen under the meat. This separates the meat from the bottom of the container. It allows for air circulation and for any excess blood to drain off of the beef.

[chitown]

After you have seasoned and tenderized the steaks with a fork, you need to place the steaks in the plastic storage container. Do not stack the steaks on top of each other and leave plenty of room around the pieces of meat. You need to keep the air circulating to all parts of the steaks.

[chitown]

Now you need to store the steaks in the refrigerator for 3 to 5 days. Do not exceed 5 days. I have found that 3 days is just right.

Dry aging is enhances the beef in two ways.

First, it allows moisture to evaporate from the muscle. This adds to the flavor of the beef.

Second, it lets the beef's natural enzymes break down the connective tissue of the muscles and leaving you with a tender steak.

There will be a slight loss in the weight and size of the steaks due to the evaporation of the water.

[daveboy]

Interesting can you show us them in 3 days.

[chitown]

This is day three for my steaks.

I am not sure if I will be able to grill out because of the torrential down pour that is going on today.

[dirtydog]

So do you put the lid on the plastic container?

[chitown]

I have, but usually I cover it with a cloth.

[John]

This is day three for my steaks.

I miss the photo of the result - at least it is not shown here on my ageing computer. Or was this the final funeral of the water buffalo?

[blackgang]

I don't have to age mine, I buy 21 day aged Angus grain fed beef.

[unkleblacky]

Blackgang - Where do you buy that meat from and how much does it cost?

Cheers

[Wayne Kerr]

Thanks for the tips Chitown .

Should you clean the blood and moisture out of the bottom of the container each day or leave as is for the three days?

[dirtydog]

If I remember rightly, salt is one of the most important things to add to the meat as it helps break down enzymes or something which makes the meat more tender.

[chitown]

^ DD, I use that garlic salt and that gets the enzymes going as well as flavors the meat.

^^ Wayne, there is not as much blood with Thai steaks. But you can drain it if there is some.

I was in a hurry and started cooking because I was worried about the rain. In the rush, I forgot to take pics of the aged beef. I have another batch of steaks aging and I will post those in a few days.

[chitown]

Place garlic buds, sliced onion, 2 of your favorite mushrooms, baby corn and sliced potatoes in a small bread or cake pan that is lightly coated with olive oil and lightly salted.

Before putting the steaks on the grill, place the veggies on the grill directly over the hottest coals and cover the grill.

[chitown]

After the veggies get cooking, then add your steaks.

[chitown]

The finished project - the steaks were almost tender enough to cut with a fork!!!

[chitown]

[Wayne Kerr]

Mate that looks friggin delicious .

[chitown]

It was. Not trying to brag, but the Thai steak was a good as any import that I have purchased.

Also, I did not post the salad with the home made red wine vinegar and olive oil dressing I made. Mixed it with Dijon honey mustard, sea salt and ground black pepper.

I can't hardly move I am so full!!!!

[Wayne Kerr]

Also, I did not post the salad with the home made red wine vinegar and olive oil dressing I made. Mixed it with Dijon honey mustard, sea salt and ground black pepper.

New thread please. Interested to know how long the vegies took. Will have to buy myself one of those grills too.