Re:a DrybagSteak testimonial

[Anonymous]

Have never tried aging before, that is why I have only been buying the whole loin, because of its tenderness. I have trimmed out the loin and then cut into steaks for convenience. But I prefer to have 6 to 8 guest and grill the loin whole. I always use a mixture of dry seasoning, mainly garlic and pepper. Have created a couple of different sauces to serve with the beef. But, the main reason I am looking forward to trying the Dry aging is because the tenderloin while tender does not have that true deep beef flavor. I used to think I could cook a great Ribeye, but it has been years since I have been satisfied with the results. I am going to spend the weekend looking for 2nd hand refrigerator and will begin to set up my new Aging Room