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October 11, 2011 at 8:30 am #1290
I finaly tried my 23 day old beef, made some amazing ribeyes 🙂 it was the best quality meat i could buy, so no cheap cut, discount meat this time (it was on sale)
My findings is that as raw it had a strong smell (in a good way) and was so tender that i allmost parted one of the steaks into 2 halfs from handling it, now that is tender :woohoo: it had a nice dark red colour.
When cooked, it was still tender, had the nice dark colour and tasted of a lot more then i expected, my wife immidetly asked if this was good for a caserole or mince meat, while i said it would be a shame for so good meat, she asked me if i could buy something cheap for that, so apparently she likes the result to, and as a side note, she like her meat well done, it was still tender and juicy.
My recipie for the steaks, well i love sous vide, im going to buy a fully automatic pot for that some day, but i vacum pack the steak individually in foodsaver backs (i know this can handle the temp) and cook them at 60 celcious (i think its about 140F) water for 90min (you can cook longer, since they will never get to much this way, this temp is for medium cooked beef) and when ready i take them out, pad them dry, brush with canola oil some salt and pepper and make them kiss a smoking hot pan for only 30sec eash side so they get the fried taste and hard crust. Perfect steaks everytime.
The sides was baked potatoes with a homemade herbal/garlic butter (i use non salt butter and add more herbs instead of the salt to make it taste good) and a tomato/onion salat with a little lemon zest to balance for the fat in the steaks.October 11, 2011 at 9:58 pm #4963
Hooray for you, Dennis!!! Glad to hear that your experience and outcome was even better than you anticipated!October 29, 2011 at 7:01 pm #5002sailom boualaphanhMember
My first try and and a link to the photos:
-I did my best to use the foodsaver method, but the bag came loose after a day or 2, but I just kept the drying going.
-When I first put the meat in, the refrig temp at the meat was at 32F and I tried to adjust but it didn’t raise the temp to 35F and then I noticed the freezer crisper vent was open which kept that part of the fridge really cold. I closed it and didn’t re-adj the temp knob. I went out of town for 3 days and when I came back notice the temp was at 40F. I adj the temp to 35F from then on.
-There was dime size brown spots (3-4) on the meat at about the 5th day that looked like rotting. it was where there was air pockets on the bag. I called Thea about it, and she made it seem normal, so I kept drying.
– I dried for 15 days.
– during trimming, I was worried the brown spots were rotting meat so I trimmed it all off until I saw red meat. I had to go quite deep on some spots (about .5-1 inch). It smelled a little like spoiled meat to me at those spots. after the trimming, the meat smelled fine.
– I used the LARGE bags, I should have used the stardard bags for the 11lb, costco USDA prime ribeye loin. They large bag required the diaganol seals, that was difficult to do with a food saver.October 29, 2011 at 7:36 pm #5003
Glad you talked with Thea, though apparently you still thought the meat had rotted which is highly unlikely any more than the butter in your refrig has spoiled either. Aged meat has a distinctive nutty, or earthy smell. Rotten meat has a gagging horrible odor.October 30, 2011 at 3:22 pm #5004sailom boualaphanhMember
thanks, I was just being really careful as I was serving this steak to friends and this was my first time dryaging steaks. Everyone loved it.
I now have a 10 lb new york strip (again Costco PRIME) aging now. This time the seal is alot tighter and better. I put a paper towel in the bag to block the “juices” from coming towards the mouth of the bag and causing sealing issues. Going for 21 days. I’m hooked on dryaging now. Just wish there wasn’t so much trimming loss.October 30, 2011 at 4:01 pm #5005
Glad you are hooked and have become one of us! As for the trimming loss I have posted my feelings here in many threads…I love the taste of the aged portion and trim only lightly. In a way it’s funny that people go to the trouble to dry age a steak only to cut all of it off back to “grocery store red” as I call it. Kind of makes me want to ask why did you even bother. It may be an acquired taste, but what I do is to trim lightly and then cook my steaks. My wife isn’t as big of a fan as I am so she will trim after the cook. I just love that part cold the next day! If you like jerky then you might want to try this the next time you start whacking away at the “good stuff”…who knows you might become a convert – as others have too!November 1, 2011 at 3:46 am #5012Matthew NullMemberNovember 1, 2011 at 5:04 pm #5017TheaKeymaster
Congratulations, and thank for sharing your great experience!
We will be providing sous-vide bags through UMAi DrybagSteak earlier next year. Since they are approved for safely in the EU from -40 to 350 degrees Fahrenheit, you might like the results even better than what you are using now.November 1, 2011 at 11:06 pm #5020
Amazing with all the first results that are so good, so it isnt just me 🙂November 1, 2011 at 11:16 pm #5022
the ones im using now are allready approved for sous vide, but not to extreme, just found a local supplier that can get me that though, he allso got me a Sous vide supreme at an amazing price (i live in Europe, so would love to be able to buy everything here, including the drybags)
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