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https://www.thermoworks.comMy wife is vegan, we've compromised on raising the kids vegetarian, so I don't get to cook meat very often. But, I cooked a steak for the first time in a very long time the other day and it came out nicely. Took it out of the freezer and did 90 seconds on each side in oil on my iron skillet then baked it at 275 until med. I was pleasantly surprised at how well it came out. I need a better meat thermometer for oven use.
Man that's a bummer. I've been thinking about trying those bags after watching god only knows how many YouTube videos if people using them. I never ordered them because my buddy regularly dry ages whole prime ribs in his shop. With a dry aged steak you definitely have to stay rare and depending on how long you go losing moisture is an unfortunate part of the game. Maybe just try 20 to 25 days next time?I bought a complete New York loin. I then purchased those special bags meant for dry aging (Umai?). Used my food sealer to get it ready. Put it in a mini fridge with a small fan to circulate air. Temp gauge too. Roughly 34°F. Kept it in there for 35 days. Turned it over after a week (per instructions). Checked on it twice a week. I was very excited to try a steak. Sadly I was disappointed. The meat definitely had a different flavor and it was enjoyable but the meat was so dry. I had a whole loin so I figured I must have over cooked it and I figured I would lean more towards the rare side next time. It was just as dry. The whole loin. $120. I figure I did something wrong. Hoping to try again soon but with a ribeye instead.
I love a good steak.
Been wanting to try this for a while now, this is the guide I foundI bought a complete New York loin. I then purchased those special bags meant for dry aging (Umai?). Used my food sealer to get it ready. Put it in a mini fridge with a small fan to circulate air. Temp gauge too. Roughly 34°F. Kept it in there for 35 days. Turned it over after a week (per instructions). Checked on it twice a week. I was very excited to try a steak. Sadly I was disappointed. The meat definitely had a different flavor and it was enjoyable but the meat was so dry. I had a whole loin so I figured I must have over cooked it and I figured I would lean more towards the rare side next time. It was just as dry. The whole loin. $120. I figure I did something wrong. Hoping to try again soon but with a ribeye instead.
I love a good steak.