I thought those 'dry age at home' bags were a total scam until I tried one on a ribeye for 28 days.

The flavor was insane, like a totally different cut, so has anyone else here given them a shot and what was your method?

2 comments

2 Comments

the_lucas26d ago

Oh man, those bags are wild, right? I just gotta say, calling it a "totally different cut" is spot on, but the real magic for me is how it makes the beef taste more like itself, just super concentrated. It's not like it turns into a strip steak or something. That funky, nutty, almost cheesy flavor is all from the aging process breaking things down. It's still a ribeye, just the best version of one.

jordanm1926d ago

Exactly, it's like beef squared. That funky edge you get from a good dry age is something else. I had one last month that tasted like blue cheese crust, but in a good way. It's still clearly beef, just turned up to eleven. You ever try cooking one just in a cast iron?