Bought the Steak Umai bags for my first trial of dry aging in the fridge. Bought a 15.4 lb choice strip at Costco for $7.99/lbs. Would have preferred the boneless rib eye roast, but it was twice as much, and since this is my first trial, I went for the strip instead. I found that getting the meat in the bag without making a mess was nearly impossible. But got er done finally. Next time will use the sausage sheet wraps instead with the elastic net. In the demo on YouTube it is much easier and just as effective with far less mess IMO. Meanwhile, going for 40 days or more. It will sit untouched or moved for 7 days with fat cap up. Then turn it over for the remainder of time. Sorry no pics at the beginning, but will show the finished product before and after cutting and trimming. And of course after the first cook. Have decided on the sear first, vacuum seal, and sous vide for the first dinner. The remaining steaks will be seared, and vac sealed and then frozen. That way they can be dropped in sous vide to finish when desired. Is 135* medium for strip?
Will I have to do a short, quick sear before serving or is that necessary?