The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › RIBEYE… Question(s) on Time in Bag
April 13, 2015 at 7:36 pm #2247JohnDDMember
Finished my first Dry Bag RIBEYE! It was awesome… 😛 !!! Had to pull it out at 30 days due to a refrigerator malfunction.
Already have another Ribeye that I’m going to do again (Why mess with perfection).
I’m thinking of doing an experiment with TIME. 1 Ribeye is dried for 21 days, another for 33, and the last for 45 days. What are the outcomes I should expect ?????? What is the recommended time to dry age Ribeyes????
DietrichApril 13, 2015 at 9:47 pm #9124Ron PrattMember
Hello Dietrich. A rib eye is like a sirloin in that they are thicker sub-primals than say a New York loin strip. As a result you can easily age a rib eye for a longer period. I personally find 45 days is ideal. RonApril 14, 2015 at 1:13 am #9127JohnDDMember
Thank you very much for your reply.
Is there a difference between 21 days and 45 days with the flavor profile? Please attempt to describe.
I just got done reviewing the FAQs on the website… It recommended that the ribeye is only aged 4-5 days and not the 45 days I have seen recommended by many others.
Sorry for all the questions…. I’ve seen so many conflicting videos and dialouge on the website I’m a bit confused. I wish there was a beginners guide, from recommendations to the first piece of meat down to how long.
Dam this is FUN!!!!! I held a BBQ with my first attempt and I’m the new hero on the block. I marinated, seasoned, and made plain steaks…. They were all awesome!!!!!! I have a new sport!!!!!!!
DietrichApril 14, 2015 at 1:33 am #9128Ron PrattMemberquote JohnDD” post=6682:April 14, 2015 at 4:10 am #9130Dr. Frederick HowardMember
Hi Dietrich, Just as an aside, I finish with Fleur De Sel (a sea salt) as I plate the steaks. That’ll really wow them. As Ron stated, omit the the marinating and just season with a good salt (not the table kind) and freshly ground pepper. That’ll do it and welcome to the forum.
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