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?
Inch and a quarter/half. 325 is pretty low. The sugar supposedly caramelizes and creates a better sear. Takes almost all the guess work out if you like medium. Could easily play with it for medium rare.
She takes a while to get to the important stuff, but I haven’t put a steak on a grill since I found this (not the original site I found it on, but the same article). Like I said, aside from embracing the water bath/BGE method this is tried and true for me.