The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › pay back for 28 day wait is worth it! › Re: pay back for 28 day wait is worth it!
I am very pleased with the results I got from dry-bag aging a choice grade ribeye. The meat had a more intense beef flavor, it was tender and juicy, the texture was firm yet easy to cut or bite through. There NO pool of blood on my plate. All the moisture was locked in the meat.
This steak is at least as good as what I get at $$$ restaurants. I’m really pleased. I can finally cook a steak at home that I’d be happy to eat and proud to serve to a guest.
I recorded the weight loss and trim loss and I’ll report on it in a separate thread tomorrow. After eating a 14 oz steak, mushrooms sauteed in butter with shallots, basil, tarragon, and white wine, and a tomato, red onion, and yellow bell pepper salad, and strawberry and banana crepes for dessert, I’m too relaxed to do much typing.