UMAi NY strip

[myownidaho]

i picked up a 12.5# Choice grade Angus New York strip at Cash and Carry today for dry aging. I squared up the ends to fit the room I have in the fridge and so I have a couple of steaks for dinner tonight. :)

I’ll have to keep an eye on the seal for the next couple of days because I’m not positive I got a good one. I’m planning on 45 days.

 

[SmokinAl]

I bet it will be worth the wait!
Al

 

[myownidaho]

Thanks, Al! The steaks I grilled last night were tasty, so I know I have a good piece of meat. I did reseal it today. I had enough excess that I was able to use the same bag.

 

[myownidaho]

Halfway there! It’s lost 13% so far.

 

[challenger]

Are you using a special vac bag?

 

[myownidaho]

Yes. It’s an UMAi dry steak bag.

https://www.drybagsteak.com

Do a search on UMAi and you’ll find numerous threads on their uses.

 

[challenger]

Wow! Those are some pricey bags. Better get it right the first time. I might have to try them for my Christmas prime rib :cool:

 

[myownidaho]

Reveal day. I was going to go to 45 days but won't be able to get to it so I opened the bag at 42. Not a huge difference. Final weight is 7.7#, which is a 38% moisture loss.

After trimming the bark, the final weight was 5.25#. I had left the fat cap on, so fortunately, most of that weight loss was fat. You can still see why dry aged beef is so expensive. That's a 58% loss. That takes me from $6.05 a pound to $14.40 a pound.

I cut these into 1" steaks, which weigh in around 7-8 ounces. My guess is the denser meat will make up for the extra three ounces I usually shoot for!

I love the funky, nutty, meaty smell. Money shot in a couple of hours!

 

[myownidaho]

That was tasty. First go was done on the grill at 450-500 degrees. The flavor changes are subtle but the difference really shows in the texture. Warning! Do NOT cook past medium rare. My wife’s steak was slightly thinner and ended up at medium. Completely different. At medium rare, you think it’s going to be tougher because it’s dense but your teeth go right through. At medium, it’s softer than a typical steak cooked to medium but not what you’re looking for after going to all that trouble. Flavor is beefy with a hint of nutty funkiness on the back end.

Next time will be in cast iron.

 

[challenger]

Loks awesome!

 

[sandyut]

WOW! I an intrigued by this idea... Never heard of doing this at home. Looks insanely good!

 

[jbellard]

That looks like it was worth the wait.
Great job!

 

[idahopz]

Absolutely beautiful!

 

[b-one]

Looks tasty,I couldn’t wait that long.

 

[myownidaho]

Thanks, guys! I’m pretty happy with this first try. I’m now willing to buy a prime quality strip for the next attempt.