The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Dry aging Wagyu strip loins and top sirloin › Re:Dry aging Wagyu strip loins and top sirloin
Sorry for the delay, but here’s my pictoral on opening up the first of the two Wagyu Strip Loins.
This was aged for 33 days. Starting weight was 20.5 lbs, finish weight (still in bag, prior to trim) was 19.5 lbs. I was expecting much more loss…will be interesting when I cut open the next one closer to 50 days.
First two pictures are of it still in the bag…fat side then meat side. As a reminder, this is the large size drybag, untrimmed. These pieces of meat are huge…
Here’s the endcap while still in the bag….can’t wait!!
Here it is (meat side up), first fresh out of the bag and second lightly trimmed.
And here we are….—-12—- 1.5″ thick steaks. They range from big to HUGE.
Here’s a closeup of my favorite one :cheer:
This is one of them cooked up. Used EVOO, salt, pepper, and the reverse sear method on the Primo (Finney method). Cook at low temp indirect (225ish) until internal temp of 115, then ramp the grill to high temp (600-700ish) and sear direct at around 45s a side.
And here’s that bad boy cut open…….
It was YUMMY 🙂 I did end up trimming a bit more of the rind off before freezing the remainder. I plan to let the other strip loin go close to 50 days…maybe a little more, I’m not sure yet. The “dry aged flavor” wasn’t as pronounced as what I’ve done in the past, so I’m hoping that the longer aging will make a big difference.
With that said, it was probably one of the best steaks I’ve ever had. Anywhere.
Oh, my partner in crime on the adventure was in Vegas when I broke it open. He said that he saw Wagyu on the menu at a steakhouse in MGM where he was staying. $96 for 8 oz. :silly: