The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › RIBEYE… Question(s) on Time in Bag
- This topic has 4 replies, 3 voices, and was last updated 9 years, 8 months ago by
Dr. Frederick Howard.
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April 13, 2015 at 7:36 pm #2247
JohnDD
MemberFinished my first Dry Bag RIBEYE! It was awesome… 😛 !!! Had to pull it out at 30 days due to a refrigerator malfunction.
Already have another Ribeye that I’m going to do again (Why mess with perfection).
I’m thinking of doing an experiment with TIME. 1 Ribeye is dried for 21 days, another for 33, and the last for 45 days. What are the outcomes I should expect ?????? What is the recommended time to dry age Ribeyes????
Thanks,
DietrichApril 13, 2015 at 9:47 pm #9124Ron Pratt
MemberHello Dietrich. A rib eye is like a sirloin in that they are thicker sub-primals than say a New York loin strip. As a result you can easily age a rib eye for a longer period. I personally find 45 days is ideal. Ron
April 14, 2015 at 1:13 am #9127MemberSir –
Thank you very much for your reply.
Is there a difference between 21 days and 45 days with the flavor profile? Please attempt to describe.
I just got done reviewing the FAQs on the website… It recommended that the ribeye is only aged 4-5 days and not the 45 days I have seen recommended by many others.
Sorry for all the questions…. I’ve seen so many conflicting videos and dialouge on the website I’m a bit confused. I wish there was a beginners guide, from recommendations to the first piece of meat down to how long.
Dam this is FUN!!!!! I held a BBQ with my first attempt and I’m the new hero on the block. I marinated, seasoned, and made plain steaks…. They were all awesome!!!!!! I have a new sport!!!!!!!
Dietrich
April 14, 2015 at 1:33 am #9128Memberquote JohnDD” post=6682:Sir –Thank you very much for your reply.
Is there a difference between 21 days and 45 days with the flavor profile? Please attempt to describe.
Sure is!!! The longer 45 days means a more concentrated beefy taste!
I just got done reviewing the FAQs on the website… It recommended that the ribeye is only aged 4-5 days and not the 45 days I have seen recommended by many others.I think you misread that – the 4 to 5 day refers to a tenderloin – not a ribeye.
Sorry for all the questions…. I’ve seen so many conflicting videos and dialouge on the website I’m a bit confused. I wish there was a beginners guide, from recommendations to the first piece of meat down to how long.I hear you – but my suggestion is NOT to read too many threads on the Internet about dry aging as THAT is confusing at best! Instead since you have elected to use the UMAi Dry® bags there is plenty of information here or if you don’t find what you want just ask! OK?
Dam this is FUN!!!!! I held a BBQ with my first attempt and I’m the new hero on the block. I marinated, seasoned, and made plain steaks…. They were all awesome!!!!!! I have a new sport!!!!!!!
LOL – but for kicks and giggles next time age your meat longer and don’t marinated as THAT masks the terrific taste you achieve from dry aging your beef! Dry aged beef is why good steak houses demand and get their high prices – but now you know you can dry age at home!Dietrich
April 14, 2015 at 4:10 am #9130Dr. Frederick Howard
MemberHi Dietrich, Just as an aside, I finish with Fleur De Sel (a sea salt) as I plate the steaks. That’ll really wow them. As Ron stated, omit the the marinating and just season with a good salt (not the table kind) and freshly ground pepper. That’ll do it and welcome to the forum.
Doc -
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