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 :: tmrw ending starts
Tonight we did a preamble, Top Sirloin -vs- Top Sirloin, to make the best competitor against ribeye.
We did top sirloin of 6 1/2 hours, 4 1/2 hours, and 2 1/2 hours. All at 129F. Then we finished with some seasoned salt (Lawry’s) over a _magnificently_ hot fire to create a crust, and then we served.
Big winner was the 2 1/2 hour Top Sirloin. Nobody was shy about finishing the other time-length steaks. But the 2 1/2 hour Top Sirloin was the clear winner.
Saturday we compare Top Sirloin to Ribeye. But I’ll say that the Top Sirloin Thursday was good enough for me. Wow.