The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › This is the weekend!! › This is the weekend!!
May I just add my .02 worth? His was a strip loin, but when you age a boneless rib eye then the meat side is clearly rippled with peaks and valley’s where the bones have been cut out. If you trim lengthwise first then you will be cutting the tasty peaks way deeper than need be in order to get down to the valleys! Make sense? Instead if you steak out the piece then you can easily see where and what to trim so as to lessen the trimming “waste”. Then as you get more confident then I “challenge” you to lessen your trimming back to grocery store red. That outer brown meat underneath the hard exterior is to die for as it sears up and is ever so rich and tasty! Besides finicky folks won’t even see the difference in the grilled steak, but will rave at the taste. BUT I know…one step at a time! LOL