The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › is there such a thing as aging too long?
April 5, 2013 at 10:44 pm #1591
Can you age an entire steak of your choice for too long? The reason I ask is because i have a whole strip loin going for 40 days as of today and i hear many saying you shouldn’t do more than 30 days. What are your thoughts on this?April 5, 2013 at 11:32 pm #6884
Ben, the length of time to age meat is a matter of personal taste and not what others state on the Internet at various sites…after all those are just opinions as well! Personally I like 60 days for cuts such as sirloin and rib eye for the earthy taste the meat takes on. Otherwise some feel 21 or 28 or 35 etc suits them. I do believe though that the strip loin you mentioned peaks at 45 for my tastes, but again it’s just my opinion! Ron
PS I know a guy who went 100 days just for bragging rights and he swore that it tasted great, but he’s never gone that long again.April 5, 2013 at 11:44 pm #6885
Whoa!! Wonder if 100 days would cause any health risks?
I plan on opening the bag on Sunday which will make 42 days. I noticed it shrunk heavily. I hope the wait was worth it 🙂April 6, 2013 at 12:24 am #6886
No reason to assume a health risk for 100 any more than 28 days. BTW my experience is you’ll probably have 20 to 22% weight shrinkage with your 40 day period. Of course all that loss was the release of tasteless water in the meat thus concentrating the beef taste and the tenderization achieved from the aging process. Remember when you first cut open the Drybag this weekend there will be an earthy smell so take a whiff so you can remember for future aging endeavors.April 6, 2013 at 12:53 am #6887
thanks, will do 🙂April 6, 2013 at 6:27 pm #6888
I plan on not trimming anything at all and just cutting them into 1 1/4″ , call me crazy but i want to taste every bit of it. And for some reason there seems to be little fat on the steak left. What’s your take on eating the bark and are there any health risks after 42 days?April 6, 2013 at 7:19 pm #6889
Again it’s a personal taste issue. I trim my steaks less than most people do, OTOH I would not dream of not trimming at all. Once you start to cut your aged meat you will realize just how hard that outer bark really has become. If you have the molars to grind that up then go for it! :laugh:April 6, 2013 at 7:22 pm #6890
i figured the outer layer would cook and soften up while cooking and maybe take on a flavor, guess will see tomorrow 🙂April 6, 2013 at 9:11 pm #6891
It will soften somewhat during the grilling, but I’ll be the first to admit eating and enjoying the outer bark is an acquired taste. OTOH if you decide you don’t care for it after grilling merely cut it off then…it’s not like it will taint the rest of the meat. Be sure to let us know! RonApril 6, 2013 at 9:26 pm #6892
Unfortunately my apartment complex does not allow us to grill, so i will be using my cast iron skillet for this special meal that i will be making ( i plan on proposing to my 7 year girlfriend shhhhh!) .
I plan on searing it and then cooking it in the oven the rest of the way.
Like you said, if i don’t like the taste i can always cut it off 🙂
P.S. I plan on basting it with some butter to give it that steak house taste that everyone talks aboutApril 8, 2013 at 5:13 am #6895Chris PenningMember
Same way I’ve been cooking steaks for over 7 years now Ben. However, I salt and pepper it, then put a decent sprinkle of sugar then a brush of olive oil. Two minutes per side in a cast iron skillet then into a 325 oven for 30 mins for medium. Let it rest and it’s game on. Reduce some port down to barely nothing then add some beef broth and reduce it down too. That being said, I can’t wait to buy a Big Green Egg and start using it along with water baths.April 9, 2013 at 2:44 am #6896
Wow! 30 minutes in the oven? How thick are your steaks?
The sprinkle of sugar sounds interesting, i may try that next time 🙂
I usually do 3 min per side on the stove top then transfer to the oven for 6 min.April 9, 2013 at 3:36 am #6897Chris PenningMember
Inch and a quarter/half. 325 is pretty low. The sugar supposedly caramelizes and creates a better sear. Takes almost all the guess work out if you like medium. Could easily play with it for medium rare.
She takes a while to get to the important stuff, but I haven’t put a steak on a grill since I found this (not the original site I found it on, but the same article). Like I said, aside from embracing the water bath/BGE method this is tried and true for me.
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