The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › How long to age a New York strip? › How long to age a New York strip?
September 25, 2019 at 10:12 pm
#12582
Ron Pratt
Member
A Ribeye benefits from the longer time since it is a thick, nearly circular shape. Whereas a NY strip loin is wide, but narrow by comparison. I personally have had luck going for both 35 and 45 days for a strip.
The air pocket can occur and typically isn’t an issue. As for soft spots being only 8 days into the aging that is not unusual.
May I make a suggestion? … Handling the meat and moving it and poking it all just risks cutting a hole in the bag…so look but don’t touch is my motto!
Ron