The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › is there such a thing as aging too long? › is there such a thing as aging too long?
Same way I’ve been cooking steaks for over 7 years now Ben. However, I salt and pepper it, then put a decent sprinkle of sugar then a brush of olive oil. Two minutes per side in a cast iron skillet then into a 325 oven for 30 mins for medium. Let it rest and it’s game on. Reduce some port down to barely nothing then add some beef broth and reduce it down too. That being said, I can’t wait to buy a Big Green Egg and start using it along with water baths.