Dry aging a steak gives it a ‘funky’ or as some describe it a ‘blue-cheesy’ flavor. Essentially what you are doing is drying out the steak and concentrating the flavor into the center part of the loin. The below recipe, if you can call it that, is simple and is great for beginners. It involves UMAi dry aging bags and a sizable chunk of meat.
~13-pound strip loin...
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