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.
Hay all…. Just had my first rib eye , a 16 pounder..i aged it for 35 days and i would have to say i was kinda disappointed ! a week earlyer i had a 30 day NY and i thought it was amazing!! it was very tender juicy and beefy and NY are not my favorite (ribeyes are by far) but anyways i have another rib eye in the frig (about 15 days into it) and i well definitely will go anound 45 to 50 days. hoping for better results 😉