The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Question › Re:Question
AnonymousWell I finally ripped into those Rib eyes on Friday and Saturday, we had friends over that thought it was the best steak they had ever had, and that felt pretty good. I myself was happy as hell with them, it was weird opening a big bag of meat from the fridge and finding really no smell at all from it. The steaks have a denser feel in the mouth, tender and packed with nice rich smooth beef flavor. I let them go 23 days, but only because we had guests, next time it will be 28 or longer. I also have to agree with RRP, even though I did trim off the dry stuff, I saved a long piece and put it onto the grill, it doesnt taste strong at all, just a bit chewy, and wont cut it off next time. Heres a few pics.