The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › What went wrong? Striploin FAR 2 hard, tough & dry › What went wrong? Striploin FAR 2 hard, tough & dry
Dr. Frederick HowardHi Scott,
Welcome to the Forum. I had the same type problem when I began my Sous Vide journey. It was recommended to bring up to 129.5F, which I did for one hour. I then patted the steak dry and immediately put it in a cast iron grill for a minute per side. I was not impressed with the texture as it was overcooked and a little dry. Upon further research on dry aging it was pointed out that dry aged steaks come to temp faster. So instead of 129.5F, I tried 120F. I again went through the pat dry and then grilled immediately for a minute per side and pulled the steak and voila! Success as the steak was about 130 when finished. On thing to remember, a sous vide steak/meat does not have to rest after cooking-its already at the temp you want and it will continue to rise. Also resting allows the juices to redistribute, using sous vide method the juices don’t go anywhere. They’re already where you want them (throughout the meat). Hopefully this helps.
Doc