I just completed my first attempt to dry age a steak using the Drybags. I went 42 days with a strip loin, December 26th to February 6. Cut off the other crust and cut them into 1.25″ steaks. Grilled them on high heat (about 650 degrees) over charcoal, to 125 – 130 degrees internal temperature. The taste of the steak was OUTSTANDING! One of the best steaks I ever had. Better than many steaks that I have had at high end steak restaurants across the country. I would highly recommend dry aging steaks using these bags.
I am currently 3 weeks into my second attempt. Dry aging a choice cut Ribeye steak loin I bought from Costco. I will come back to the board in a few weeks to provide a review of the outcome. In the meantime, it is dry aging nicely and the bag has excellent contact with the steak.