The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Welcome New Users! › Welcome to the Forum! › a DrybagSteak testimonial › Re:a DrybagSteak testimonial
What I do is after the whole ribeye is finished aging, trimmed, cut into individual steaks. I season all of them with McCormicks Perfect Pinch for steaks. Then I place each one in a separate regular Foodsaver vacuum bag. Place in the fridge for a day, or two, so the steaks will absorb the seasoning, then I place them in the freezer. Nice tight wrap, no freezer burn, they keep for a long time. Just place back in fridge about 24 hours before you need to cook them to thaw out. They come out as fresh as you put them in. Enjoy.