Cooking a Perfect Dry Aged Steak March 16, 2012THEA LOPATKA Congratulations! Your patience has paid off, and your Dry Aged ribeye, striploin, or sirloin is ready. Now it’s time to trim the “bark," cut into steaks, and get ready to...
Chef Ron, Green Egg-spert Extraordinaire: "Hot Tubbing" the Perfect Steak March 16, 2011UMAi Dry Team It's hard to cook a thick steak medium-rare. If you don’t give it enough time to temper, you end up with a steak that has a cold reddish-blue center. If the meat is...
