The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › 38 Day Dry Aged Ribeye › 38 Day Dry Aged Ribeye
February 19, 2014 at 7:55 am
#7861
Ron Pratt
Member
BRAVO! Rocky! Looks great! Glad to see you and I are in the same camp of cooking to temperature and not cooking to time. Have you ever tried “hot tubbing” your steaks? That method assures a wonderful warm, yet rare or medium rare center time and time again without charing the exterior. Typically the internal temp of my steaks are already 100 to 105 degrees before they even go on my hot grill for a mere sear to finish them off. A lot less effort and attention needed and I achieve consistent results . Ron