The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Whole Ribeye (First time user) › Whole Ribeye (First time user)
August 12, 2015 at 2:15 pm
#9452
Ron PrattMember
quote shuswap” post=7094:
Will, those steaks look fantastic. I’m curious why you trimmed after aging rather than before? Personally I trim before thinking that the rub doesn’t penetrate the fat to get to the meat. Maybe our experts will chime in on this and give us their advice.
It’s not advisable to apply a rub or even mere salt and pepper before aging. While you could trim excessive fat before aging that is OK and I have done that myself – but you want to be careful not to trim away too much since once aged the exterior takes on a hard leathery like skin which most people trim off to whatever degree of their liking. Ron