A couple of months ago, I got bitten by the dry-age bug. I saw a couple of videos on YouTube and read more about it and I really wanted to dry-age at home. Typically dry-aged meat is found in restaurants and butcher shops, but there’s a company that is allowing more and more people to dry-age meat at home. At UMAi Dry you can purchase bags that you put the meat in and then you just dry-age in your fridge! Their website explains that UMAi Dry is a unique scientifically-proven, chef-tested technology that allows anyone to create custom dry-aged teak and dry cured meats at home.
So, being bitten by the dry-age bug, I got three different cuts: brisket, a strip loin and rib primal. Can you imagine the amount of space this took in my fridge? My wife told me that the dry-aged meat better be good!
The first one that I cooked was the strip loin as I dry-aged it for 30 days. I then grilled it for friends and family, and the response was phenomenal! People loved it and the whole strip loin was gone in seconds!
I also dry-aged the brisket, but this one, I actually dry-aged for 75 days! You can see the video here and see for yourself the results of that experiment. Is it worth to dry-age a brisket for 75 days?
And lastly, but definitely not least! This episode is all about cooking and tasting the 75-day dry-aged ribeye steaks. Watch and see how it all turns out!
Charcoal Pro-Tip: For today’s cook I will use our Fogo Premium Lump Black Bag, the medium sized pieces are perfect for a short smoking session and then a super hot fast sear.
To dry-age, the brisket, place it in the UMAi Dry bags and put it in the fridge for 75 days:
- 1 Rib Primal
- UMAi Dry bags
To grill the Ribeye Steaks:
- After 75 days of dry-aging in the fridge, take out the Rib Primal out of the UMAi Dry bag.
- Cut the Rib Primal into 1.5 inch thick steaks, and then remove the dry-age bark. If you do not want to use all the steaks at once, you can freeze the ones you will not use and cook another day.
- Season very lightly with salt. After 75 days of dry-aging, this steak is full of flavor, so season lightly.
- Reverse sear these steaks at 225 degrees until they reach an internal temperature of 115 degrees.
- Then sear them for a minute on each side.
What’s the Verdict?
We were so excited to try this 75 dry-aged ribeye steak! It is not every day you see something like this, as usual, people dry-age for 30 days. So let’s dig right in!
The flavor of the 75 dry-aged steak was bold, complex and strong. With the dry-aging process, you are concentrating the flavors and taking out a lot of the moisture and water of the meat. So the flavor is intensified, but at the same time, the fat is broken down by the process and converted in such a way that the meat is also very tender.
For this particular cut, I left a bit more fat on the steaks. When I made the Strip Steaks, I made the mistake of cutting off too much fat. But I actually realized that the dry-age process not only changes the meat, it also changes the fat and it behaves differently. It is definitely something that you want to taste!
I think this was an extremely easy thing to do - and very rewarding. The flavor is different, but definitely something that I would want to do again, although it may not appeal to everyone. Since I did the 30-day dry-aged and now this one for 75 days, I think next up, I will try something in the middle, such as 45 days dry-aged steaks.
It was definitely worth it! This Prime Rib Roast cost me around $10 per pound, and you can’t definitely pay that for a 75-day dry-aged steak anywhere! The only problem that I see is all the refrigerator space that you take while you’re dry-aging. So, maybe time for a new fridge? :)
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