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 28, 2016 at 10:23 pm #10747
quote jeromekhaberer” post=8873:
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! 🙂
Sounds amazing and definitely going to have to try this. Thanks.