The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › 79 day strip loin- looks ok? › 79 day strip loin- looks ok?
steaks were cut about 1.75 – 2 inch thick. we grilled them. probably should have reserved sear as there was so much rendered fat, i had a hard time controlling the flames even on low flame…you can see the char was getting a little too charred. the marbling was amazing. Costco brings prime to the masses!
https://goo.gl/photos/F67oiFqzQeq156VY9 pictures of the final product
overall, meat was still tasty, but probably aged too long. The brown-ish steaks looked disgusting, but tasted ok. was a little turned off by the appearance. it was hard to gauge doneness on that as it looked well done even though it was pulled off with the other steaks…
still have 4 brown steaks left. will cook these via reverse sear in a day or two to see if it tastes better…
My guess is a strip loin would shine best at 45 days, but would have to test form myself. However, I probably will not age strip loins again – i think the yield is not worth the amount of time. luckily this particular steak was on sale so not much buyers remorse.
next up is a 60 day ribeye – aging for 3 weeks now.