Day One Hundred and Six: Aged Ribeyes and Rosemary Mashed Potatoes

2

January 4, 2013 by chicagogrilling365

004Welcome, 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.

008Many 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.

006Tonight, 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

 

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2 thoughts on “Day One Hundred and Six: Aged Ribeyes and Rosemary Mashed Potatoes

  1. Sounds good! So was it worth the time it took to age them?

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