The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › 79 day strip loin- looks ok?
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eric.
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March 12, 2016 at 3:04 am #2521
eric
MemberHi again.
I had posted 2 weeks ago about my dry aged strip loin with a small tear.
I steak-Ed them out today but didn’t think the color looked right. Not your normal red hue but no rotten smell. I looks like a aged it too much and the red color evaporated.
https://goo.gl/photos/F67oiFqzQeq156VY9
Some steaks look normal. Am I paranoid?
This is my 4th aged steak and the longest attempt.
March 12, 2016 at 4:02 pm #10059Ron Pratt
MemberFor 79 days aging I say they would look like that! You do realize that those are going to cook very fast as they are clearly dry, don’t you? But I do think you’ll be fine – please report back on your opinion after grilling. . Ron
March 12, 2016 at 4:13 pm #10060MemberCan you clarify dry? As in too much moisture left?
Aside from a temp reading and push test to gauge donenes, should I expect traditional color signs of doneness or will it look like medium well to well regardless of temp?
March 12, 2016 at 4:35 pm #10061Memberquote kwality” post=7919:Can you clarify dry? As in too much moisture left?Aside from a temp reading and push test to gauge donenes, should I expect traditional color signs of doneness or will it look like medium well to well regardless of temp?
Clarify dry??? You know, moisture has been removed which is the purpose of dry aging. At 79 days then no – there is not too much moisture left – your meat has dried sufficiently if not too much for some people’s liking.
Those steaks will cook very fast and risk being over cooked due to their excessive dryness. If it were me I wouldn’t leave them unattended during the cook – they will be done quickly! OTOH you might want to try using the method I call “poor man’s sous vide”.That is to bag the steaks in a food save plastic bag, seal with a bread twisty and then submerge in a container of hot tap water. You may have to change out the water every 15 to 20 minutes but after say an hour the internal temperature of your steaks should be maybe 100º or close to it. Then just sear your steaks over a hot fire for 2 or 3 minutes at most. You will have a nice warm center. However if you are cooking to medium or well done – then don’t use the sous vide method! Good luck! Ron
March 12, 2016 at 7:40 pm #10062MemberGotcha…i thought it was lingo I was not aware of.
Probably going to hit this in the grill and reserve sear it.
Also will be aim for rare/medium rare.
Do you think the color of done ness will be consistent considering I have aged a lot longer?
Thanks.
March 12, 2016 at 8:41 pm #10063Memberquote kwality” post=7921:Gotcha…i thought it was lingo I was not aware of.Probably going to hit this in the grill and reserve sear it.
Also will be aim for rare/medium rare.
Do you think the color of done ness will be consistent considering I have aged a lot longer?
Thanks.
Reverse sear method works best when the meat is thick so how thick did you cut them? Otherwise for rare or medium rare that will be a fast cook for steaks under say 1.5″. BTW the marbling on the meat is incredible! that had to have been prime – right? Ron
March 14, 2016 at 1:10 pm #10067Membersteaks were cut about 1.75 – 2 inch thick. we grilled them. probably should have reserved sear as there was so much rendered fat, i had a hard time controlling the flames even on low flame…you can see the char was getting a little too charred. the marbling was amazing. Costco brings prime to the masses!
https://goo.gl/photos/F67oiFqzQeq156VY9
https://goo.gl/photos/F67oiFqzQeq156VY9 pictures of the final productoverall, meat was still tasty, but probably aged too long. The brown-ish steaks looked disgusting, but tasted ok. was a little turned off by the appearance. it was hard to gauge doneness on that as it looked well done even though it was pulled off with the other steaks…
still have 4 brown steaks left. will cook these via reverse sear in a day or two to see if it tastes better…
My guess is a strip loin would shine best at 45 days, but would have to test form myself. However, I probably will not age strip loins again – i think the yield is not worth the amount of time. luckily this particular steak was on sale so not much buyers remorse.
next up is a 60 day ribeye – aging for 3 weeks now.
March 16, 2016 at 2:59 am #10081MemberMarch 18, 2016 at 12:56 pm #10085Jim
MemberHere is a video of something that ended up looking similar. They named it the most expensive steak:
March 18, 2016 at 2:12 pm #10087MemberI saw that a few days ago. Didn’t connect the dots here on the meat color.
I’m still amazed he ate it raw.
Thanks for sharing!
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