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I took my UMAi ribeye roast out of the fridge on Feb, 2nd, 46 days. The added time from my first one really made quite a difference, a truly rich beefy flavor. I trimmed a bit of bark off of the front fat cap and left the rest to see how things would go after cutting steaks 1&1/2″ thick. I Sous Vide my first test ribeye at 129º for a couple of hours, then did 45 seconds a side to sear in a 650º iron skillet. The ribeye came out perfect with the best flavor I’ve ever experienced. I didn’t particularly enjoy the taste or feel of the bark, it stayed pretty stiff and didn’t soften in the Sous Vide as I thought it might. The bark will be even easier to remove now that the roast has been cut into steaks. With the three whole roasts I’ve steaked out and the tritips I’ve been stocking up on at sale prices my freezer is set for quite some time. RAY