The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Looking for input here on Bone-in ribeye › Looking for input here on Bone-in ribeye
Trimming is a matter of personal choice. Many people trim way too much trying to get back to “grocery store red”. I personally merely skim off the utmost top layer. You will find that hard dark brown mellows when cooked and is quite tasty. OTOH there are some people who don’t trim at all. Some will say it is an acquired taste.
As for when you trim I say either way is fine. As for roasting the whole the only issue is with the bone in rib eyes then remember you are going to have to separate the individual steaks with a saw or sharp knife all the while the meat is getting cold.