The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › SUCCESS! At 44.5 days › SUCCESS! At 44.5 days. Hope this worked with pics…
Well Tim I think I’ll weigh in ever so slightly-Ron was right on with his Thermapen recommendation. They’re expensive, but you get what you pay for. Cooking by temp is the only way to go, especially with well crafted dry aged beef. One suggestion that I might add-with steaks that thick, cooking with a two zone cook will work wonders. Start on the cool side until the steak)s) reach 110F-115F. Remove, put on a plate and cover very lightly. Then crank to hot side up very, very hot. Then place the steak(s) on the hot side and flip after no more than a minute, repeat. Check your temps and flip again until you get the degree of crust you desire. You will turn out steaks) exactly at the temp you want and you don’t have to let it rest-you already did while hearing up the grill. BTW-this cook was off the chain!! Remember, you didn’t rush the aging, don’t rush the cooking.