These Dry Aging Bags Are a Game-Changer If You Love Grilling Steaks At Home
Get that fancy steakhouse flavor.
In the South, we love a steakhouse. Crispy wedge salads are accompanied by the creamiest of spinach dips, and the ribeyes cut like butter, especially when topped with Béarnaise. So, what do all of those classic steakhouse dishes have in common? You can easily make them at home as good as, if not better than, your local steakhouse with the help of a really good spinach dip recipe and these nifty UMai Dry Aging Bags.
Dry aging is the process many chefs use to transform red meat into the most tender, nutty, marbled, flavor-packed version of itself. It involves letting moisture slowly leave the meat (which concentrates the flavor) and allowing oxygen to tenderize the muscle. Around 28 to 30 days is usually the sweet spot when letting a steak dry age, and while the traditional process involves storing meat in the open air of a drying room, that is not necessarily the best idea when trying to dry age steaks at home with the risk of contamination—which is exactly why food brand UMai came up with their popular dry aging steak bags.
Using a system of breathable membrane technology, these dry aging bags are able to seal in your steak without inhibiting the dry aging process (i.e. the flow of moisture and oxygen in and out). The result? More complexly flavored steaks to cook on your grill, featuring no pricey upcharge from a steakhouse—whether it be for a casual baked potato dinner at home or special occasions with the whole family. Shoppers swear by the dry aging bags to transform basic store-bought steaks into something fit to serve at the fanciest steakhouse, especially when following these tips to cooking steak perfectly every time.
So, you got them. How do they work? First, choose your cut. Keep in mind that thicker cuts tend to work best, such as ribeye, sirloin, porterhouse, roasts, or even a whole brisket. Shoppers note that large multi-person cuts tend to offer the best price for your buck overall and make it easy to trim altogether after dry aging and before slicing into portions. These can often be found at a deal at the local butcher shop or Costco.
Then, simply place the steak of your choice into the bag. Seal with a vacuum sealer (available on the UMAI website or you can use your own). Leave in the refrigerator for 3 to 4 weeks, flipping over every once in a while, and then take out of the bag to prep. At this point, there will be a dark brown waxy crust formed on the outside, which has to be trimmed before cooking. From there, you trim the crust off, heat up the grill or cast-iron skillet, and get to work on the most delicious steak you’ve made yet. (Once it is trimmed, you need to cook the steak within two days.)
While it might seem like a lot of work to think four weeks ahead, these dry aging bags are a real game-changer for home grillmasters. Enough that it’s worth considering a splurge here and there at the butcher shop ahead of family occasions like holidays, graduations, birthdays, or anniversaries. Plus, you’ll be saving in the end when you compare how much is paid for a high quality steak at a restaurant. (SHOP UMAI DRY AGING BAG SET: $32.99; amazon.com)
Get the bags, make the spinach dip, whip out the steak sauce, light the candles, and treat yourself.