The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Good cut for smaller (roast) bags? › Re:Good cut for smaller (roast) bags?
July 25, 2010 at 11:48 pm
#3963
AnonymousGuest
Those are great looking steaks, RRP. I read in another of your posts that the crusty outer edge cooks up good. I will probably trim that off of mine, but I’ll leave one with the “rind” to test the flavor for myself.
I’ve only ever had dry-aged steaks in restaurants, by the way, and precious few of those in the past two decades. Very few steak restaurants in Dallas dry age their beef. I can only think of two off hand, and they are $$$. So I’m really looking forward to my first home dry-aged steak.