Ribeye Aged for 200 Days was inspired by Chef Lennox Hastie the owner and executive chef at Firedoor in Australia. He devised a technique that helps to prevent the meat from going bad during this marathon aging process. I used Umai dry-aging bags https://umaidry.com/ which allowed me to do this at home, in my fridge. Wait until you see how this turned out! Sunterra Argentine Grill: https://www.sunterra.pro/grills Time Stamps Below
00:00 Intro
01:06 The Rib Roast
01:40 UMAi Bagging Process
02:48 Using UMAi Bag without a vacuum sealer. Instructions for aging with UMAi Dry.
04:05 Ribeye after one month of dry aging, then prepping for 200 day dry age.
08:39 Using UMAi Bag with tallow covered ribroast
09:49 Using water emersion to seal UMAi Bag.
12:14 200 Day Dry Aged Ribeye Revealed!
18:45 Trimming Steaks
19:15 Finished trimmed ribeye steaks
20:29 200 Day Dry Aged Steaks on the Argentine Grill (Sunterra Pro)
22:48 Slicing Grilled Ribeye
23:30 Tasting 200 Day Dry Aged Ribeye Steak!
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Sunterra Argentine Grill: https://www.sunterra.pro/grills
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