The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Safety question › Safety question
This is the first dry-aged beef that I’ve ever had. I cooked smaller steaks this way; that’s how I picked which way was best. It may just be I’m not used to the taste. Not sure I would describe it as nutty, but I suppose that’s a possible description. Going to try another steak on the grill tonight, without the bone, which is the only part that still had that “crust” on it. I’m suspicious too that maybe it’s the sous vide. I just got this thing and when I did a 30-hour eye of round roast, it sucked all of the juices right out of the meat. No kidding, it was tender as sirloin but dry as a sponge. Anyway, I’ll give it one more try. Bottom line, though, is it does NOT look rancid to anyone, then.
Thanks
-Mark