I am pleased to announce our newest sponsored contest with Drybag Steak which will run through the month of December. For those of you not familiar with aging beef, Drybag Steak has created a way to allow you to dry age your own steaks and other beef at home in your refrigerator to bring out that special flavor that beef is supposed to have. I think that's just plain nifty! Drybag Steak enables steak lovers worldwide to create the ultimate dry aged steak any where. All you need is subprimal or roast cut of whole muscle meat like a ribeye, strip loin or sirloin and a refrigerator with excellent air circulation. Because this material releases moisture and enables the safe exchange of oxygen, you can dry age safely with excellent consistency of flavor. For those who can remember, dry aged beef used to be the norm. Traditional 'dry world' aging of beef allowed carcasses to hang in a meat locker for a few weeks after slaughter to become more tender and flavorful. During dry-aging, moisture evaporates from the muscle creating a mature beef flavor. The meat's natural enzymes break down the fibrous, connective tissue in the muscle thereby tenderizing it. While traditional 'dry world' aging practices have a positive impact on flavor and tenderness, today they require specialized facilities to maintain modern requirements for food safety and consistent quality. The 'wet world' came with the popularization of plastics in the 1950's. With advances in plastics and vacuum packaging, processing and storage became easier and most cost-effective. In today's modern processing plants, the carcass is broken down and vacuum-sealed in moisture impermeable bags. Beef can be "wet aged" in a vacuum-sealed bag in its own juices for improved tenderness, but it will be missing the characteristic dry aged depth of flavor and rich texture. With the advent of nanotechnology and inventions like Gortex and Tyvek, we have seen how we can protect an environment, but also allow it to breath. Drybag Steak technology allows beef to age in a clean environment and still achieve the same buttery succulent taste and tender texture as traditional open-air dry aging. How to Enter the Contest: To enter this contest, simply post your own personal steak recipes and/or best methods for preparing steak. Five winners will be chosen at random from the entries and each will receive a Drybag steak starter kit. Notes: Multiple entries are fine and may increase your chance of winning No copy/pasted recipes from other sources. It is ok if your method is similar to another one. Pictures are ok but not required I am looking forward to seeing what you come up with so go ahead and start posting!!