Dry aged a ribeye for 21 days and the difference was wild

I threw a prime ribeye in my dry aging bag at 38 degrees for 3 weeks straight. The crust came out darker and the fat had this nutty flavor I never got from a wet aged steak. I used a Umai bag and a standard fridge in my garage. Anyone else notice a bigger texture change after the 2 week mark?

2 comments

2 Comments

victorb7413d ago

Yeah that nutty fat kicks in hard after day 14. Texture gets way more tender too.

kim.xena13d ago

Totally get that. That week 2 mark is where the magic happens for me too.