I've dry aged ribeyes and KC strips for 30 days, 45 days, 50 days and this one for Sixty. I was aiming for 50 days but life got in the way. lol
Used an Umai bag..
Wrapped into a stocking and into the fridge to age..
The stocking helps the umai bag adhere during the first week.
after sixty days...
Sliced the end off and started cutting steaks...
I have removed the outer layer before cutting into steaks, but I prefer cutting the steaks first, then trimming.
Seasoned one with some of my cold smoked salt, pepper, garlic blend then tossed it into the sous vide for 2 hours at 130F
Gave it a quick sear and hit it with my cold smoked butter...
Washed it down with a sip of Crown...
This one turned out better than I had thought it would. The steak was tender and juicy. I'm not sure if it was the length of the dry age , the sous vide or the combo, but I liked it!
Thanks for looking!
Used an Umai bag..
Wrapped into a stocking and into the fridge to age..
The stocking helps the umai bag adhere during the first week.
after sixty days...
Sliced the end off and started cutting steaks...
I have removed the outer layer before cutting into steaks, but I prefer cutting the steaks first, then trimming.
Seasoned one with some of my cold smoked salt, pepper, garlic blend then tossed it into the sous vide for 2 hours at 130F
Gave it a quick sear and hit it with my cold smoked butter...
Washed it down with a sip of Crown...
This one turned out better than I had thought it would. The steak was tender and juicy. I'm not sure if it was the length of the dry age , the sous vide or the combo, but I liked it!
Thanks for looking!