The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Aging with herbs? › Re:Aging with herbs?
We generally recommend against enclosing anything within the DrybagSteak material when dry aging for a couple of reasons. The risk of potential contamination is ever present when adding anything with as much unwashed surface area as an herb presents–either wet or dry. Furthermore, when you put anything in when applying DrybagSteak, you compromise the bond which is essential to successful dry aging. Lastly, while under refrigeration, it is probably unlikely that the rosemary would have the effect that you want.
We do have a recipe for Rosemary Almond Crusted Tenderloin that should be in the recipe archive. The trick with that is that you coat the surface of the tenderloin, apply the DrybagSteak, age just four or five days, then remove the DrybagSteak material, slice into medallions and cook–obviously without trimming.
So, our advice for the time being would be to just dry age with a nice gooey pure meat surface.