Day One Hundred and Six: Aged Ribeyes and Rosemary Mashed Potatoes
2January 4, 2013 by chicagogrilling365
Welcome, readers from Bangladesh and Ireland!
Glad to have you.
So for Christmas, Jenny got me (us) a Foodsaver.
It’s a really nifty device that kind of resembles a fax machine.
With it you can vacuum-seal anything from vegetables to proteins, making them last longer.
Many people use it for freezing, because the sealing process removes 99% of the air from the package, so oxidation and freezer burn don’t occur.
We’re not that interested in the freezing properties.
We want to age meats and maybe use a couple different cooking techniques down the line.
So five days ago we bought a couple thick ribeye steaks and dropped them into the vacuum bags.
I minced fresh garlic, pulled some fresh thyme sprigs, added those to the two bags, then poured in a couple teaspoons of canola oil, and sealed them.
Tonight, we grilled them (sorry, we were too busy excitedly smelling them to take a picture of them grilling) and Jenny made rosemary mashed potatoes and lightly sauteed snow peas.
Real good.
Enjoy.
-K&J
Sounds good! So was it worth the time it took to age them?
It was. The fresh thyme and garlic had infused their flavor nicely into the meat. Every bite had an intense amount of flavor. We devoured them!