The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Best Practices for Cooking a Dry Aged Steak › Re:Best Practices for Cooking a Dry Aged Steak
Ron PrattThea,
My advice is more general in nature since I haven’t cooked meat in the oven for 11 years now. First of all with a piece of meat that large I do not believe non-aged vs. aged will be too much different. That is unlike individual steaks where aged steaks will clearly cook faster due to the reduced moisture, but a 10 pound roast is a solid chunk. I’d say if the person has had perfect success with their method in the past then keep on doing it that way. I would suggest though they invest in a $15 to $20 thermometer with a wire cable and probe to monitor the meat temp as I find cooking to temperature is a better assurance to the perfect result than cooking to time.
Ron