Dry-aged rib eye, 1/5" thick, in the oven on a rack @ °200 - how long?

Discussion in 'Food & Cooking' started by riffwraith, Jun 24, 2018.

  1. riffwraith

    riffwraith

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    How long do you think this would take? 4 hrs? 8? Can I insert a therm w/o worrying about doing anything "bad"?

    *Farehheit
     
  2. brianshaw

    brianshaw

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    What as you making... beef jerky?
     
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  3. iceman

    iceman

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    LOL ... "beef jerky". ... Crack Me up!


    1/5" = steak-sammich meat. That's 20% of an inch. That's less than a quarter of an inch.




    "We work in kitchens ... It ain'te rocket surgery.".
     
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  4. Pat Pat

    Pat Pat

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    A five-incher takes about 3 hours from fridge cold to reach 125°F in a 200°F oven, so I guess yours would take around 15 minutes.
     
    Last edited: Jun 24, 2018
  5. teamfat

    teamfat

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    How do you end up with a steak a fifth of an inch thick?

    mjb.
     
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  6. mike9

    mike9

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    I'll wager a guess that the OP meant 1.5" thick.

    (The . key is next to the / key)
     
  7. sgsvirgil

    sgsvirgil

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    Please review and revise your question. We have no idea what you are talking about.
     
  8. riffwraith

    riffwraith

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    Ah crap. Sorry - mike9 wins.

    I meant 1.5"

    The . is next to the / afterall :)
     
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  9. sgsvirgil

    sgsvirgil

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    I'd say no more than 2 - 3 hours. I'd start checking at around the 90 minute mark. Home ovens are notoriously bad at reaching and maintaining accurate temp readings.
     
  10. koukouvagia

    koukouvagia

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    I still have no idea what anyone is talking about. Steaks going into ovens confuse me. Roasts go in ovens.
     
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  11. someday

    someday

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    2-3 hours is probably too long. I'd say start checking at 30...You're gonna hit the 115F mark pretty fast....you don't want to go over that really for a MR steak. I assume you are doing a reverse sear? Just read this my man, it's a pretty good guide.

    https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html

    You may even want to cook your steak a LITTLE less to account for the dry age.
     
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  12. riffwraith

    riffwraith

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    Thanks. How do you check? Is inserting a therm ok to do?
     
  13. someday

    someday

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    A thermometer is fine. The meat as a “water balloon” has been largely disproved, and since you are cooking at a low heat the heat differential should be low enough that it won’t push out too much juice. The thinner your probe, the better of course.

    You will lose a little juice surely but you are better off not overcooking.
     
  14. rick alan

    rick alan

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    You're shoving the probe in from the top, you're dry aged, I don't think there would be any juice loss. Salt an hour or more ahead if you have something unusually juicy. I sometimes salt and pepper as much as 24hr ahead, different flavor profile.
     
  15. sgsvirgil

    sgsvirgil

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    A probe would be best.

    I think my original suggestion of checking it after 90 minutes is a little long. Check it at 60 minutes and every 20 minutes or so thereafter until it reaches your target temp. The internal temp will continue to rise after you pull the meat from the over and let it rest....probably 5 degrees, give or take. So, factor that in accordingly with your desired temperature goal.

    Let us know how it turns out. :)

    Good luck.