The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Aging Ribeye › Aging Ribeye
PERSONALLY 35 days is too short for even your ribeye even though you cut that 18 pounder in half. 45 is my recommendation. Remember you can always end the aging process, steak out the meat and freeze them. It’s not like you have to cut it up and eat right then!
As for the temperature “to cook to” follow your normal pattern for WHAT YOU LIKE! Just remember that dry aged meat cooks a lot faster than “grocery store red” since aging your sub-primals means the tasteless water has been pulled out!
Last bit of advice…cook to temperature – NOT to time. It always bothers me when someone goes to all the expense and time to dry age their sub-primal and then waste it by overcooking it! Honestly a good instant read thermometer model as sold by Thermopen is worth the money. And please don’t gag at their price – it should last you your lifetime and you’ll be happy you sprung the bucks!
Ron