The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › 1st attempt at aging a NY Stip..with pics!
February 26, 2013 at 11:56 pm #1555
My first attempt with a NY Strip aged 40 days….Does it look like I over trimmed it?
Cut into 1 1/4″ Steaks. I bought the stip at a local family grocery store. To me, they appear to be well marbled, although graded as “Choice”
Just a little too done. It was cold out (15 degrees F) & I went 5 minutes per side. Should have stuck with 4 :blush:
….The Steaks were good but, didn’t have that OMG taste I’ve had at a high end Steakhouse!
I wrapped 2 steaks in plastic wrap, then sealed them in Foodsaver bags & put in the fridge for another 14 days. I prepared them last weekend….taste was not any different. Will a “Prime Cut” make the difference?
Don’t get me wrong….these Steaks were not bad. However, if I were to serve them to friends & tell them “Your gonna love these Dry Aged Steaks” I don’t think they would have been able to tell. :whistle:
JackFebruary 27, 2013 at 12:33 am #6741Ron PrattMember
Jack, IMO trimming is a matter of personal choice. Yours look fine and were trimmed to the degree most people here do. Yes that meat looked marbled and nice for “choice”. What you are served in those high end steakhouses are prime, not choice, so it’s hardly fair to compare the two. OTOH you are a lot closer to having more tasty beef and tenderness from your aging efforts than had you just served that beef the night you brought it home. Once you placed them in a FoodSaver bag the aging stopped. One last suggestion is from my personal experience I have learned to grill my steaks to temperature and not to time. That really makes a big difference in the results. The lifetime investment in a Thermapen which reads instantaneously sure helps. RonFebruary 27, 2013 at 11:29 pm #6742
Wow looks good.
Can you tell me how many pounds that was before and after, thank you.February 28, 2013 at 2:44 am #6748
They are good!
It was 12.5 pounds before. I didn’t weigh it after trimming. I would venture a guess of a 10% – 12% loss. Next time I think I’ll cut them into steaks, then trim, as Ron suggested on another thread.
JackFebruary 28, 2013 at 2:59 am #6749
I think that’s how I will cut mine once its’s done (into steaks) that way you can minimize any loss. I would cut at 1.5″ to get at least 1.1/4″ steaks and personally I wouldn’t mind leaving some of the fat on, it is aged after all :laugh:
I probably will let mine go for 28 days (ny strip)February 28, 2013 at 3:13 am #6750
I agree, 1.5″ & not trimming so close next time. I’m sure I lost some of the flavor I was looking for 😉
As I was trimming, I shaved a thin piece & popped it my mouth….Beef Sushi! :woohoo: That was good too!
I’m on my way to pick-up a “Prime” NY Strip this afternoon. I’m anxious to compare the “Choice” vs “Prime” when it’s done. Although the Choice will have been in the freezer for a couple months by then 🙁 I wish there were a way to preserve for an exteded amount of time without freezing them.
JackFebruary 28, 2013 at 4:03 am #6752
Please keep us informed when the prime is ready, would like to know how it came out.
If it’s vacuum sealed and put in the freezer, it shouldn’t be a problem as far as losing flavor. That’s the best way to preserve them in my opinion.
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