The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › cooking my dry-aged steak › cooking my dry-aged steak
Well, it was with great anticipation that I prepared my first dry-aged steak. Got ten 1,75 thick steaks out of the 18 lb rib-eye that, after 45 days, still weighted 16 lbs before removing another 4 lbs more of “bark.” It looked good. Smelled earthy, beefy, not bad in any way.
Underwhelming, however, would be the best way to describe the taste. Lightly brushed with EVOO, pan seared for three minutes each side, salt and pepper added thereafter. Oven (450) for ten or so more minutes until internal temp reached 130. The inside was perfectly done for me, a little too rare for the Misses. Flavor was good, but not rock-your-socks-off good. I didn’t make a sauce because I didn’t think it would need one, perhaps next time I will. Also, next time I may just put them on the grill and cook them like I cook a normal steak, but for less time.