caseyfox•4d agoMost Upvoted

Wet aged vs dry aged ribeyes side by side changed my mind on the whole debate

I did a little test last weekend with two ribeyes from the same steer. One was wet aged for 21 days and the other was dry aged for 45. Cooked them both the same way, salt and pepper only, reverse sear on my kettle grill. The dry aged one had way more concentrated flavor and a much better crust, but I lost about 25 percent of the weight to trimming. The wet aged one was more tender and juicy though, and cheaper per pound. Has anyone else done a side by side like this and come away with a different preference than you expected?

2 comments

2 Comments

harper_singh184d ago

Did you catch that episode of MeatEater where they talked about how dry aging basically concentrates the flavor because the water evaporates out? I remember them saying you can lose like 30 percent weight but the taste gets way more intense, sounds exactly what you saw. I've always been a wet age guy cause its cheaper and my wife says the dry aged ones smell like my gym bag, haha. But hearing you say the crust was better makes me want to try it just for that, I love a good sear. Maybe I'll grab a single dry aged steak next time and see if I get the same result.

-1

michaelw264d ago

30% weight loss is way too high for most people's budgets though.