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I just completed a 60 day Prime Ribeye & NY Strip with the UMAi bags, in a stand alone fridge dedicated to this aging process. The Ribeye was unbelievably good and amazing but was disappointed with the NY Strip, I was looking for a distinctive blue cheesy flavor in the NY Strip and it just wasn’t there. I had a constant 36 degree temp and 35%-40% humidity throughout the whole process. As for the flavor in the NYS it was just ok :(….. Any advice on how to conquer the Blue Cheese funky flavor that in looking for in the NYS. As mentioned….The Ribeye was out of this world good. I’d have to say that if it was my last meal…Id be good with it…..any suggestions would be greatly appreciated. I’ll will be doing another 60 day process this time with a bone in Ribeye, but without the bag.