If you have ever had a dry aged steak, you may agree with me that the "steak" flavor is concentrated by the dry aging. Each bite is a burst of great tasting "steakness".
Turns out, it's ridiculously easy to dry age steaks yourself.
Buy a kit that contains a long bag and a fiber pad.
You put a whole ribeye or other steak product into the bag and use your vacuum sealer to suck all the air out. The fiber piece helps the vacuum sealer suck more air out. Double seal it, check it after it sits a while to make sure it isn't leaking air and then put it in your fridge for around 28 days.
Hardest part is telling the wife you are going to use a big shelf for 28 days. :smile:
Video tutorial. It's so easy.
https://www.youtube.com/watch?v=pGMuWEhAWTc
Turns out, it's ridiculously easy to dry age steaks yourself.
Buy a kit that contains a long bag and a fiber pad.
You put a whole ribeye or other steak product into the bag and use your vacuum sealer to suck all the air out. The fiber piece helps the vacuum sealer suck more air out. Double seal it, check it after it sits a while to make sure it isn't leaking air and then put it in your fridge for around 28 days.
Hardest part is telling the wife you are going to use a big shelf for 28 days. :smile:
Video tutorial. It's so easy.
https://www.youtube.com/watch?v=pGMuWEhAWTc