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Aside from a temp reading and push test to gauge donenes, should I expect traditional color signs of doneness or will it look like medium well to well regardless of temp?
Clarify dry??? You know, moisture has been removed which is the purpose of dry aging. At 79 days then no – there is not too much moisture left – your meat has dried sufficiently if not too much for some people’s liking.
Those steaks will cook very fast and risk being over cooked due to their excessive dryness. If it were me I wouldn’t leave them unattended during the cook – they will be done quickly! OTOH you might want to try using the method I call “poor man’s sous vide”.That is to bag the steaks in a food save plastic bag, seal with a bread twisty and then submerge in a container of hot tap water. You may have to change out the water every 15 to 20 minutes but after say an hour the internal temperature of your steaks should be maybe 100º or close to it. Then just sear your steaks over a hot fire for 2 or 3 minutes at most. You will have a nice warm center. However if you are cooking to medium or well done – then don’t use the sous vide method! Good luck! Ron