The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Top Sirloin -vs- Ribeye :: today it begins. › Re:Top Sirloin -vs- Ribeye :: today it begins.
ron iwamiyaI’m new to this drybag process but just completed a 30 day NY strip. We found it much more tender than a non-aged strip steak and the flavor was very good. I ended up smoking it for a hour on a Mak pellet grill using some mesquite pellets, than finished it with a sear using some grill grates on my gas grill. I just started a 19lb ribeye steak. I use a vacmaster chamber sealer so I cut the ribeye in two. I still had problems fitting that beast into the subprimal bags. I plan on taking one to 30 days and the other to 45 days. If you have a restaurant depot store close to you, they have their own label superior angus beef top sirloin butts for $3.69 a pound this month. I almost bought this one too but I’ll wait for your outcome.
Ron