The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › What did I buy?? (photo attached) › Re:What did I buy?? (photo attached)
Scott MarkI’m starting to think that the “round top round” was actually Top Sirloin, although the smaller of the two muscles wasn’t shaped like picanha (culotte, rump cover).
Anyway, I dropped a thawed steak from the larger muscle into the water bath at 129 degrees F for an hour, pulled it, dried it with paper towel, sprinkled with seasoned salt, and pan seared it for a minute on each side.
It was phenomenal. The kids all preferred it to the (unaged) porterhouse we had a week ago, but that might be based on memory, not a side-by-side comparison.
It was tender, but not “raggish”. Flavorful. And less than three bucks a pound (pre-aging).
I encourage you to try it sometime.