The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Trimming prior to cooking › Trimming prior to cooking
December 12, 2016 at 5:02 pm #10714
I generally do not trim anything from NY Strips or Boneless ribs. I just slice them to 1.5 to 2 inches and bag the aged pieces in Food Saver bags for freezing. Then I thaw them and cook in the bag with the sous vide technique. The flavors of the aged beef and the bark blend into one fantastic piece of steak, followed by a quick seer in a pan with butter and some garlic.
A heavenly experience! 🙂