If you have had a good, aged steak, you know it is more tender and flavorful than what you typically buy in the store. Here’s how to dry age ribeye at home…
You will need
- Whole ribeye roast (used here: 17 lbs)
- Umai Dry Steak bag
How To Dry Age Ribeye at Home
If you bought your ribeye wrapped in a cryovac bag, remove it and wash any liquids off with cold water. Pat the meat dry before putting it in the Umai Dry bag.
Fold back the opening of the bag, to avoid getting juices on there that will compromise the seal. If this does not work, make sure to wipe the opening down before sealing.
Position the meat along one side of the bag, so all of the empty space is to one side (this will help the bag wrap tightly around the ribeye). Follow the instructions provided in the Umai Dry kit (or the video above) to vacuum seal the bag. After sealing, observe the bag for 10-15 minutes to make sure there are no leaks.
Place the sealed bag in your refrigerator for 28 days, and let the aging process work its magic!
28 days later, the meat should have lost some of its mass through the aging process, and once you remove the vacuum bag, the surface should have a hard, wax-like bark. You can either leave it on, or trim it off and use the scraps in a sausage.
Proceed to slice the meat into individual steaks and cook them. Here are some great ways to cook your perfect steak:
- How to Reverse Sear a Ribeye Steak
- Classic Grilled Ribeye Steak Recipe
- “The Slav” Deep Fried Burger Recipe Using Ground Ribeye
Enjoy!
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Forget the bags and just follow Alton Brown’s method. I’ve never had a bad result. And don’t throw away your trimmings – they make absolutely killer stock in an Instant Pot.
Great tips Vic!
What an absolute waste of money. Wrap the meat in cheese cloth. Put it on a cookie rack to raise it. Put it in the fridge. Walk away.