Dry-Aged Steaks
I recently discovered dry-aged steaks and knew I had to try it. After searching and looking at different options I went with dry-aging bags that I purchased online. The one issue I had with using these bags was the vacuum sealer. It is possible to get a seal with a Foodsaver or similar vacuum sealer, but the chamber vacuum sealer is the easiest.
Ingredients:
- 1 large rib eye roast (up to 8 lbs)
- 1 roast (small) size drybagsteak
Here’s the roast I used
Place the roast into the drybag. Do not rinse or trim. Vacuum seal.
Place in the refrigerator on a cookie rack or something that allows air to circulate around all sides.
Let age about 3 weeks. It will lose about 1/4 of it’s original weight after drying
Trim some of the hard, dark edge off the roast and slice into pieces. I try not to trim off too much, just enough so that it’s not hard on the outside. I trimmed off about 12 ounces.
Don’t throw away the trimming it can be used for other things. I use it for beef broth, add it to hamburger meals, and make dog treats with it.
The Cooking Cobb 
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