The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › a terrific side dish with aged beef › a terrific side dish with aged beef
there are better experts than me and Google/Bing have a wealth of info, but in a nutshell the product that you wish to cook is in a sealed vacuum bag, dropped in water of certain temp., (i use 125degree for steaks in a small thermos insulated lunch box for 2 hours) so that you have thorough cooking at the right temp and then a quick finish on the grill to give it a nice appearance (grill marks) and caramelize the surface. I resisted it for a long time, but this will give you the most perfect steaks every single time an if guests arrive late it doesn’t hurt to leave it in the water longer.
This is not limited to steaks. I think Ron is the resident expert on this technique.