|12 oz.||Ribeye Steak||990||Buy Fresh!|
|1/8 tsp.||Kosher Salt||0|
Dry aging beef, simply put, is the process of extracting excess moisture from the product which in return tenderizes and adds flavor to the beef. The challenge is doing it in a way that prevents the prized beef from spoiling and is safe to consume once the dry ageing process is successfully completed. There are many ways to do this, however, we found the most simple way to make your own dry age beef, with the tools we readily have available in our home, is to use an UMAi dry aging bag.
Common dry aging times include 30-Days and 45-Days. We find that 45-Days is necessary to get any hint of dry age flavor from the UMAi dry aging bag. Once the process is complete butcher your steaks and get ready to enjoy an amazing meal.
Generously season your 45-Day dry age ribeye with kosher salt. Over hot charcoals sear both ends and cook until your desired temperature is reached. Once complete allow to rest for at least 5 minutes and serve.
A 4 ounce serving of dry aged ribeye beef is approximately 330 calories.
Recommended Serving Size: 4 oz. (Approximately 330 cal.)
Total Servings: Approximately 3
Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.