The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First Boneless Ribeye › First Boneless Ribeye
Ray GasperettiI finally picked up a nice 19 pound whole standing rib roast for $6.99lb. I backed off the rib bones and then squared up the ends, made a Philly cheesesteak with the end meat. Got it into the UMAi bag and wasn’t happy with the first seal. Cut the bag and then did the corners at a 45º angle, new vac-mouse, think it looks perfect now. New Years day I’ll be right at 35 days full, maybe I’ll be able to wait another ten. It sounds as tho trimming off the crust is somewhat controversial, not really sure what to do there. I don’t eat fat. When cutting steaks 1&1/2 inches thick should I leave the outer crust on when cooking. My favorite way of cooking a steak is to place it in a 200º oven until the internal temp hits 120º, pull it for ten minutes, then 45 seconds on each side in a super hot cast iron skillet. Let it rest five minutes, perfect every time. RAY