I did this with my Black Angus 6 bone USDA prime. Had the fat cap on, on the rack, on the salt in a separate fridge used for the meat only. 6 weeks later and it was the best piece of meat I've had. Home dry aging works, and this video was an inspiration to do it. Thanks and cheers from Holland.
Friend of mine does dry aging, gave us a two inch plus thick rib eye that we BBQ'ed last night, brought the steak to 140 degrees then wrapped it in foil for 5-8 minutes, shared between three people and everyone agreed that it was the best steak we've ever eaten.
Ardite_Cheese I have a lot of fun with this app r the best app I have ever seen in my life and rrrreeees rrrrrrrrrrr and I love the way r the best of s and s of the world to ss the world of the world and I
I love getting excited by food. It’s so interesting how far we’ve come since ancient days. So many new ways to cook and prepare meals. Completely new undiscovered dishes. Everything about food is amazing
Hey David, you should give dry-aging a try buddy. Maybe you can snack on something while the meat ages for 6 weeks? LOL I appreciate the comment and thanks for watching buddy! Cheers!!!
I usually wait until Christmas or New Years when my local grocery sells whole rib racks really cheap. If you have never dry-aged meat before, you may want to try using the Umai Dry bags. It is a failproof way to dry age meat. Also, 28 days is usually plenty long enough for most people. The longer the meat ages, the more pronounced the dry-aged flavor which some people don't like all that much.
"You want your fat to be warm enough that it starts melting a bit, lubricating your meat and adding flavor and juice to every bite. With meat that's too rare, your fat remains solid. You end up with all the calories and not nearly as much flavor." Kenji Lopez So, I cook my steak at 131 degrees. I think it tastes best at that temperature. Purely opinion but science is there to back it up
For the people saying its burnt, you're wrong. Like he says in the video its a perfect medium. If anything it is charred from being on a wood grill and personally the charred parts are the best parts when it comes to cooking on an open fire.
As someone who dry ages meat from the same grocers as he does that with dry age beef medium makes it fall apart still xD but I dooooooo agree medium/rare is the only way to go if you spend all that time doing so cooking out all that cure you put in xD
Those cuts of meat are absolutely Beautiful, love the marbeling. I love using himalian pink salt. Thank you for showing how to dry age. Wow, when you cut meat open, just wish I could smell it when you put it on grill.
Is the salt garbage afterwards, or can you age another cut of meat or use for seasoning normally? I am just curious if it is an actual waste if you will use it later for seasoning anyway. Thanks
Philip Cooper Than you will have all the neighbours cats hanging around. Great time to sell them to the Chinese.. I know this might seem racist..but Chinese people eat cats. And almost anything else. You make this comment racist for defending a practice that you do not condone.......but just by me saying this...you will most likely say something like...."live and let live dude.". But you would like to have a Chinese person over to your picnic and they bring a basket full of cat chops and fried cats livers.
As someone who frequently uses USDA Choice from HEB in Texas as well I dry age my own beef too! Proud to be a Texan brother xD good looking food try doing it with short rib it works really well for a shorter age 2 weeks is really only necessary for my uses
I have a salt locker in my larder for dry aging. From a neighbor who raises cattle I get half a prime grade (before it's graded) steer a year and butcher it myslef. I typically don't dry age prime cuts as they are typically great anyway but if you are accruing the added costs of buying store cut post grade prime you might as well. That reminds me I gotta go check on my hams
It's crucial that you have a very clean fridge and baking soda in there for this (his looked immaculate from what I could see). If you do this process, and your fridge looks like most people's, the steak will be gross.
Thanks for the input Stephen. You are 100% correct. I used a spare beer fridge that I rarely open and I made sure it was clean inside before aging the beef. And yes, baking soda works great in there!
+ward 21 baking soda is basically salt but in a finer coarse and it works better than salt for deodorizing the bad smelly air. baking soda also assists the salt in the drying process.
+bruceliem baking soda is not basically salt. They're two completely different things. One is sodium bicarbonate (baking soda) and the other is sodium chloride (salt).
The baking soda will absorb any "off" odors in your fridge. I just opened up a regular sized box of baking soda and sat it in the back section of my fridge. It works great in the freezer also for getting that freezer burn odor out of your freezer. Give it a shot!!!
Go for it Markov!!! You will be very impressed with the flavor of the meat when you dry age at home and a small dedicated fridge is key to getting the aging process right. Let me know how it works out for you! I appreciate you watching!
Hope you bought a refrigerator for this and not just a freezer. Do they still sell those huge 'deep freezers' like everyone's grandpa and grandma used to have?
HEB in my town? butchers are excellent, produce and others too. We have a 'Gucci' HEB that sells Prime Beef for $$ but I shop our neighborhood store. They cut their 'Value beef 'to order.. some time and work for free. There's always some 'better' beef or whatever? But at $2.99-4.99 a pound? T bones, Rib steaks and Porterhouse? No way to beat that value. I do use some of the process explained here. Can't say enough good things about our HEB. That steak looks excellent! Thanks for the show.
SouthernInquirer55 bro yeah I was about to say. Us Texans are spoiled lol we get usda choice short rib whole rack of short rib beeeef usda choice xD for like 4.99-5.99 a pound and it’s always like the best steaks. Fiesta always has cheaper produce but again no one does better butcher near me like they do
Why are people saying he overcooked it? 1. He didn't even overcook it, it may look like it because the meet will have different colour due to the process of aging. 2. It could be his preference!
It looks medium to me and if that's the way he prefers then who cares?! You did a good job T-ROY COOKS, that was pink from edge to edge, a hard feat for most.
And with ribeye being extra fatty, I prefer closer to a medium temperature on them. And there won't be any blood dripping from any cooked steak. The red liquid coming from cooked steaks is not blood.
Although I like my rib eye med-rare as well it wasn't overcooked Just cooked to medium well done would be over cooked that's when it's charred and cooked through Not that there's anything wrong with that if you like it but personally it gets rid of majority of the flavour
If you're in CO, check out Sam's meats in Aurora or Tony's Meats in Denver. Tony's has a couple of locations around Denver. Sam's meats wet ages all of their steak 21 days though and it's fantastic.
Blown away that this worked so well. Was planning a mini-fridge / circulation fan set up, but will use those funds for some top shelf rib roast! Thanks for the idea and vid.
+Bernard Manansala Thanks Bernard!!! I have been contacted by Food Network, but turned them down. I'm not really into doing a high pressure TV show. I like doing things my own way. LOL
LOL.. I don't know how many times Ive watched this.. I have a choice roast in my fridge now ..Boneless. But that bone in prime.. !!!! But I can get choice for $6.99 pnd.. ( I am just to cheap ) I am trying a Umai bag this time in my reg fridge. 12 days in and it looks good so far. Will steak some but will do a 6 pnd prime rib roast from the chuck end. That's the best part of dry aging a whole rib roast.. So many choices..!! Keep the great videos coming T-ROY ... !!
Hey Andrew, those Umai bags work great!!! You're gonna love the flavor of that roast you are aging. The aging process actually breaks down the meat fibers, so your Choice roast will be more tender than if you hadn't aged it. Enjoy it brother!!!
I'm glad I found this video. I had been contemplating purchasing a device that dry-ages beef but am relieved now that I can do the process for way less than the $300 it would have cost.
Now, the real question is, did you really have to wait 42 days to get the majority of the benefits of the dry age? Would you be able to tell the difference between a 21 day and 42 day dry age? I have tried this technique for four days on a much smaller steak, and was very happy with the results. I suspect ~20 days might have been optimal. Anyone else with experience?
I have never attempted doing it now that I know its that simple its on , I prefer tri tip than ribeye roast but , I have had this aged cut of beef before and it is bomb bay .
+Carlos Guardado 1.Open package, pat meat dry with (paper) towels. 2. Follow dry-aging process. Moisture/humidity is the enemy of well preserved meat. 3. After aging, remove any unwanted areas by scraping with the back of a knife or slicing off a very thin portion of the outer wall or fat cap. 4. Cook and enjoy your masterpiece!
I don't think there was any point using Himalayan pink salt... the beef was never in contact with the salt at all, using regular sea salt would have been cheaper and had the same effect
I'm super excited to try this! Just picked up a quarter cow carcass with 6 pounds of prime rib roast. I'll be getting it ready tomorrow for the dry age process!
You get the same flavor using either method. The Umai bag method is much safer because you don't have to worry about bacteria or mold growing on the meat. If you have never dry aged, I would highly recommend using the Umai bags first. They are idiot proof. LOL
Hey Mr. T-R ... did you use a dedicated fridge for dry-aging - i mean was ist only for meet ( although at the begining of your vid you can see some beer can - guess that goes ok :)))) - or how did you manage this "bacteria" thing ? on some videos they recommend using a small fan inside the fridge to keep air moving ? what do you think of that ? THX and greetings from Austria ;-)
I do the same but can use thick Kosher salt. But what I do is cover the sides and top with butter then same process. The butter hardens as extra protection but it add an aroma and also some buttery flavour.
That sear is near perfect! I love when there is a tiny crunch on the edge. I'd have left it on for a few more seconds or really charred one side, Just how I like my steak! Good video!
Give it a try Sal. This experiment turned out terrific brother!!! The smell was insanely good and the flavor was like a steak from and expensive steak house. I'm still blown away by this beef. Wow dude!!! It was awesome!!! Thanks for watching Sal!!
I just went to HEB and paid about $140 for grassfed prime for $17/lb. I converted a fridge to a meat curing chamber for some prosciutto that sits at 70% humidity and 50 degrees. Do you think I could hang one of these in there or would you recommend a regular colder and dryer fridge?
So the video was recommended for me and I watched it to its entirety. I don't like you very much.. Why? You are the first piece and didn't even show it on camera. I had a tear coming down my eye because I know I missed the initial reaction. I'm going to make some beef a d dry age just like you did to get that experience. Love the video..... Just subscribed...
T Roy, that was great. Always wanted to try aging a rib roast myself, now I know how. Thank you and Aloha from Kauai, Hawaii..we have Hawaiian salt here and is called ALEA, it's also pinkish in color and I think you'd like it too. Love to get you a large bag some day. It's also called rock salt because it's coarsed.
depends if he is going to whole cook it or slice for steaks _whole cooking, depends on what flavor you want _steak cut, salt, pepper, and butter, i use a cast iron skillet, 1inch cut, 3-4mins each side for medium rare, on medium high heat
Hey there, thanks for great video. My chunk is already 2 weeks in, i put it on like 12lb of salt, there is nothing else in the fridge, and after those 2 weeks in meat smells really awful. on surfsce, no signs of mold or anythimg though. Should that be alike? Thanks
Salt and pepper only, you dont want to use anything else because that will underpower the flavour of the steak. Because the steak is super funky and flavorful adding anything extra will be injustice
@@joshlower1 Cattle have to be cycled off their 'roids before slaughter. Just like an NFL player who roids in the offseason but pisses clean. So, no, you won't be eating 'roids...
@@KhansKitchen I don't know what grade beef you're buying or where its getting processed.... but here in Texas (Johnson City to Del Rio) youre paying at leas $1000 for processing. From 100% personal experience. Where are you processing buddy? I would like to know.
salt doesn't "suck out" the.moisture. It creates an environment that is hostile to mould and bacterial growth. Allowing the meat to leach moisture without spoiling.
@@Jeremiah6071 it wasn't overcooked, it was at a perfect medium, not medium well or well done. Medium is where it's at for a lot of people, medium rare is too raw for a lot of people, especially for a steak that thick.
@@benmulleady7266 facepalm, ugh. The meat was in the FRIDGE for the whole aging process, it was stored in a safe place. Why is it that people never get sick at fancy steakhouses where the steaks are dry aged. Think McFly, think.
Cassian Andor what on earth are you talking about? I was laughing along with the first comment as I agreed that steak was ruined. Cooking g dry aged beef to medium might be what some people prefer and that’s fine but for me it’s ruined.
I think I’ve watched this 100x’s lol I’m finally going to try this soon, such a good video. I don’t have a designated fridge so I’m just going to use our standard, everyday use fridge. I hope it still works 😬😬😬
Thsts because dry aged meat cooks a lot different than regular beef over all ....and the bright red colour that your used to is now a deeper purple ish colour
I did this with my Black Angus 6 bone USDA prime. Had the fat cap on, on the rack, on the salt in a separate fridge used for the meat only. 6 weeks later and it was the best piece of meat I've had. Home dry aging works, and this video was an inspiration to do it. Thanks and cheers from Holland.
4:05 close your eyes while listening
OHHH I LAUGHED SO HARD HAHHA boy that was funny
Albert Zion LMFAO!
Awsome!
I just died
daddy
Friend of mine does dry aging, gave us a two inch plus thick rib eye that we BBQ'ed last night, brought the steak to 140 degrees then wrapped it in foil for 5-8 minutes, shared between three people and everyone agreed that it was the best steak we've ever eaten.
i respect you for giving an actual description and a real face expression. most people fake it
Ardite_Cheese
I have a lot of fun with this app r the best app I have ever seen in my life and rrrreeees rrrrrrrrrrr and I love the way r the best of s and s of the world to ss the world of the world and I
you kinda need them to give detail flavor and smell analysis not just this taste yummy!
Mark D WTF are you even talking about?
Agreed, he also told us how many days aged too!
I tried this 6 weeks ago and ate my rib eye yesterday. It was the best steak ever!! 😊
Congrats on the successful dry aging Nick. It surely is some fine eating brother!!! Glad you gave it a try!
@@TROYCOOKS Do You have to adjust the temp in the fridge at all?? Thanx!
@@loripatterson7882 goal is to keep fridge between 36-38 degrees
I love getting excited by food. It’s so interesting how far we’ve come since ancient days. So many new ways to cook and prepare meals. Completely new undiscovered dishes. Everything about food is amazing
Well said
Why the hell do I watch these videos when I'm starving!!!
Hey David, you should give dry-aging a try buddy. Maybe you can snack on something while the meat ages for 6 weeks? LOL I appreciate the comment and thanks for watching buddy! Cheers!!!
T-ROY COOKS I don't think I have a choice now. It looks waaay to good.
I usually wait until Christmas or New Years when my local grocery sells whole rib racks really cheap. If you have never dry-aged meat before, you may want to try using the Umai Dry bags. It is a failproof way to dry age meat. Also, 28 days is usually plenty long enough for most people. The longer the meat ages, the more pronounced the dry-aged flavor which some people don't like all that much.
T-ROY COOKS sounds good, I'll have to try it
T-ROY COOKS
Yes the bag idea sounds great !
What setting did you set the microwave on?
Sacrilege!
no, cooking that steak past medium rare is sacrilege
2hands full, I think 8 minutes on each side but make sure you wrap it in microwaveable plastic.
Steak has actually been proven to taste better just past Med-Rare.
"You want your fat to be warm enough that it starts melting a bit, lubricating your meat and adding flavor and juice to every bite. With meat that's too rare, your fat remains solid. You end up with all the calories and not nearly as much flavor." Kenji Lopez
So, I cook my steak at 131 degrees. I think it tastes best at that temperature. Purely opinion but science is there to back it up
I bought a SteakAger and I love it. It totally changes the way I think about grilling my steaks the flavor is incredible.
Very cool!!! I've seen those, but never used one. Yeah, it's hard to beat the flavor of a dry-aged steak. Happy eating!
That thickness... and color.... masterpiece~! respect from S.Korea :D
Himalayan pink salt, made in San Fransisco.
*Made from the blood sweat and tears of SJW hipsters*
Packaged in san fran**
Himalayan street in San Francisco
Product of Pakistan packed there
They found Himalayan in the street and packaged it.
T -Roy, you are the best! Just bought my first WSM. Can't wait to follow your recipes and techniques. Big Fan in NJ
For the people saying its burnt, you're wrong. Like he says in the video its a perfect medium. If anything it is charred from being on a wood grill and personally the charred parts are the best parts when it comes to cooking on an open fire.
iiix808xiii medium is overcooked
Normally yes, but not for a dry aged steak. Medium Rare to Medium is the sweet spot.
No. According to the kitchen at Peter Lugers, NEVER more than medium rare... and that’s the ultimate dry-aged prime steak.
As someone who dry ages meat from the same grocers as he does that with dry age beef medium makes it fall apart still xD but I dooooooo agree medium/rare is the only way to go if you spend all that time doing so cooking out all that cure you put in xD
I agree perfect medium.
Those cuts of meat are absolutely Beautiful, love the marbeling. I love using himalian pink salt. Thank you for showing how to dry age. Wow, when you cut meat open, just wish I could smell it when you put it on grill.
I don't think there was any point use Himalayan pink salt... the beef was never in contact with the salt.
I just did my first Umai dry age beef ribeye. 16lbs. Shooting for 35 days. Can’t wait to see the result
Me: I am going to dry age this roast.
Me (five hours later): Dam that was good, I guess I will age the next one.
Yup lol!
🤣thats funny😂
HAHAHAHAHA!
Facts my man lol
Normal salt would do. It is a waste to use those pink salt, because the minerals would not get into the meat to enhance the flavor.
Is the salt garbage afterwards, or can you age another cut of meat or use for seasoning normally? I am just curious if it is an actual waste if you will use it later for seasoning anyway. Thanks
salt inhibits bateria growth, so i imagine you could probably use it for something else
MetaView7 it's 5 dollars maybe 10. it's not a big deal
The used salt is garbage, only good for salting your footpath to your house, in winter.
Philip Cooper Than you will have all the neighbours cats hanging around. Great time to sell them to the Chinese.. I know this might seem racist..but Chinese people eat cats. And almost anything else. You make this comment racist for defending a practice that you do not condone.......but just by me saying this...you will most likely say something like...."live and let live dude.". But you would like to have a Chinese person over to your picnic and they bring a basket full of cat chops and fried cats livers.
H-E-B is my grocery store! All the way down in Cameron County Texas! Thank you for the informative video, brother.
the way you speak makes me so happy ^^ also that looks simple and delicious definitely gonna try it!
you really know your stuff. my wife and i had tried some of your grilling tips. turned out great. thanks bro. keep the videos coming
Thanks for the feedback and support!!! I'm always happy when I hear that my videos have helped. Much appreciated!!!
As someone who frequently uses USDA Choice from HEB in Texas as well I dry age my own beef too! Proud to be a Texan brother xD good looking food try doing it with short rib it works really well for a shorter age 2 weeks is really only necessary for my uses
Did you add in the sound of wind chimes when you first cut the meat or was it just that glorious?
Ha!!! That was just good timing with the wind blowing my chimes. Thanks for watching!!
I love watching his videos, it’s nice watching UA-cam without constant Merch ads
I have a salt locker in my larder for dry aging. From a neighbor who raises cattle I get half a prime grade (before it's graded) steer a year and butcher it myslef. I typically don't dry age prime cuts as they are typically great anyway but if you are accruing the added costs of buying store cut post grade prime you might as well. That reminds me I gotta go check on my hams
It's crucial that you have a very clean fridge and baking soda in there for this (his looked immaculate from what I could see). If you do this process, and your fridge looks like most people's, the steak will be gross.
Thanks for the input Stephen. You are 100% correct. I used a spare beer fridge that I rarely open and I made sure it was clean inside before aging the beef. And yes, baking soda works great in there!
why do u need the baking soda and how much of it do u need ?
+ward 21 baking soda is basically salt but in a finer coarse and it works better than salt for deodorizing the bad smelly air. baking soda also assists the salt in the drying process.
+bruceliem baking soda is not basically salt. They're two completely different things. One is sodium bicarbonate (baking soda) and the other is sodium chloride (salt).
The baking soda will absorb any "off" odors in your fridge. I just opened up a regular sized box of baking soda and sat it in the back section of my fridge. It works great in the freezer also for getting that freezer burn odor out of your freezer. Give it a shot!!!
I can't believe this was so damn simple! God bless you brother! I'm buying a new freezer just to dry age meat!!!
Go for it Markov!!! You will be very impressed with the flavor of the meat when you dry age at home and a small dedicated fridge is key to getting the aging process right. Let me know how it works out for you! I appreciate you watching!
Hope you bought a refrigerator for this and not just a freezer. Do they still sell those huge 'deep freezers' like everyone's grandpa and grandma used to have?
I don’t understand why would someone unlike this video! Nicely done, I would definitely cook mine to medium-rare, but what ever, it’s preferences
T-roy, good video. Followed your process and I must say, the steak was phenomenal. Keep up the good work!
HEB in my town? butchers are excellent, produce and others too. We have a 'Gucci' HEB that sells Prime Beef for $$ but I shop our neighborhood store. They cut their 'Value beef 'to order.. some time and work for free. There's always some 'better' beef or whatever? But at $2.99-4.99 a pound? T bones, Rib steaks and Porterhouse? No way to beat that value. I do use some of the process explained here. Can't say enough good things about our HEB. That steak looks excellent! Thanks for the show.
SouthernInquirer55 bro yeah I was about to say. Us Texans are spoiled lol we get usda choice short rib whole rack of short rib beeeef usda choice xD for like 4.99-5.99 a pound and it’s always like the best steaks. Fiesta always has cheaper produce but again no one does better butcher near me like they do
Great video. And you have a palatable manner which is rare on UA-cam!
Why are people saying he overcooked it? 1. He didn't even overcook it, it may look like it because the meet will have different colour due to the process of aging. 2. It could be his preference!
Thanks for having my back Elijah, I appreciate the support. And thanks for watching!
FAXXXX!!!
It looks medium to me and if that's the way he prefers then who cares?! You did a good job T-ROY COOKS, that was pink from edge to edge, a hard feat for most.
And with ribeye being extra fatty, I prefer closer to a medium temperature on them. And there won't be any blood dripping from any cooked steak. The red liquid coming from cooked steaks is not blood.
Although I like my rib eye med-rare as well it wasn't overcooked
Just cooked to medium
well done would be over cooked that's when it's charred and cooked through
Not that there's anything wrong with that if you like it but personally it gets rid of majority of the flavour
Question did you cover the meat with tin foil or plastic, what was the temperature in your refrigerator?
And thank it look so good
that's a winner! haha i'll be doing this and will comment again once i've cooked it! Thanks for the quick and easy tutorial!
Shoutout to HEB, best grocery store in Texas!
HEB. The best grocery store in our Country ...Miss it moved to Co.
If you're in CO, check out Sam's meats in Aurora or Tony's Meats in Denver. Tony's has a couple of locations around Denver. Sam's meats wet ages all of their steak 21 days though and it's fantastic.
@@alexlivingstone7300 might have to check that out next time I'm in Denver area
Blown away that this worked so well. Was planning a mini-fridge / circulation fan set up, but will use those funds for some top shelf rib roast! Thanks for the idea and vid.
You really need a Food Network show
+John Cooper Thanks John, I appreciate that very much buddy!!! Cheers!
+T-ROY COOKS I agree... Send in a Resume Video.
+Bernard Manansala Thanks Bernard!!! I have been contacted by Food Network, but turned them down. I'm not really into doing a high pressure TV show. I like doing things my own way. LOL
+T-ROY COOKS I think that's awesome you're sticking to your own values.
You were enjoyable to watch, I'm going to go hit that subscribe button now.
I like how excited he is about the marbling.
LOL.. I don't know how many times Ive watched this.. I have a choice roast in my fridge now ..Boneless. But that bone in prime.. !!!! But I can get choice for $6.99 pnd.. ( I am just to cheap ) I am trying a Umai bag this time in my reg fridge. 12 days in and it looks good so far. Will steak some but will do a 6 pnd prime rib roast from the chuck end. That's the best part of dry aging a whole rib roast.. So many choices..!! Keep the great videos coming T-ROY ... !!
Hey Andrew, those Umai bags work great!!! You're gonna love the flavor of that roast you are aging. The aging process actually breaks down the meat fibers, so your Choice roast will be more tender than if you hadn't aged it. Enjoy it brother!!!
Sheesh! Why can't I have neighbours like you? You know good food and good music...
Thanks Irene, I do drive my neighbors nuts with all of the smells in my backyard. LOL I appreciate the support!!!
Ironically, my closest one is a vegetarian but at least she appreciates the music when I have a BBQ! ;-)
It’s not burnt it’s dry aged so it has very low moisture meaning the crust will be nice and crispy
that shit is overcooked
Dry aging meat does not make the meat dry. Fat content is what keeps meat "moist". When you overcook it you then "dry" the meat out.
@Eyeball 007 what?
I'm glad I found this video. I had been contemplating purchasing a device that dry-ages beef but am relieved now that I can do the process for way less than the $300 it would have cost.
Now, the real question is, did you really have to wait 42 days to get the majority of the benefits of the dry age? Would you be able to tell the difference between a 21 day and 42 day dry age? I have tried this technique for four days on a much smaller steak, and was very happy with the results. I suspect ~20 days might have been optimal. Anyone else with experience?
Temp makes the difference
William Pina & citizen j this sound like something up your alley.
Done it before and I'll do it again.
citizen j yep! I figured.
Omar TW I almost forgot you're a pit boss too. LOL
Nice
I have never attempted doing it now that I know its that simple its on , I prefer tri tip than ribeye roast but , I have had this aged cut of beef before and it is bomb bay .
Nice to see patience well rewarded!
You’re an SOB for making us hungry like that. 😂🥩🥩🥩 Nice dry aging technique! 👍🏻
I have done a similar process as this and it works great, about 10 times I have done this.
But here is a hint DO NOT RINSE OFF THE MEAT. No Water.
This might sound dumb but do you mean rinse after or before dry aging it?
+Carlos Guardado Don't rinse off at all, NO water before or after. Just open the package the meat is in and place it on the rack.
+Carlos Guardado
1.Open package, pat meat dry with (paper) towels.
2. Follow dry-aging process. Moisture/humidity is the enemy of well preserved meat.
3. After aging, remove any unwanted areas by scraping with the back of a knife or slicing off a very thin portion of the outer wall or fat cap.
4. Cook and enjoy your masterpiece!
T-Roy, T-roy, you really did it this time. Looks delicious..Thank you
thats a bad ass knife lmao
I don't think there was any point using Himalayan pink salt... the beef was never in contact with the salt at all, using regular sea salt would have been cheaper and had the same effect
still good video though, really enjoyed that
no himalayan pink salt gives it a deeper flavor that no other salt gives when dry aging. probably 99% of dry aging techniques use himalayan lol
you need rough grind salt as it absorbs humidity better
@@swoosh1873 himalayan pink salt also is used because it purifies the air also to help keep bacteria off the meat regular sea salt won't do that
I'm super excited to try this! Just picked up a quarter cow carcass with 6 pounds of prime rib roast. I'll be getting it ready tomorrow for the dry age process!
H.E.B= Texas!
Best damn grocer ever!!
I liked just for the fact he ships at the HEB
radigass With a jaw like that is there any other place he would live. Damn thing could cut steel.
radigass unless your in north texas or the panhandle...
OMG...looks amazing, but there’s is no way I could hold out for 6 weeks. I wanted to cook/eat it for the moment you wrapped the package :D
You're almost to 2 million views! Congrats, T-ROY! Beautiful ribeye.
Thanks brother!
I could smell it Troy. It smelled good :) Great video!
Hey Micah, I appreciate that buddy!! That nutty smell from the dry aging was amazing!! And the flavor of the ribeye was out of this world!!
Can the salt be re-used?
Hi Rick, the salt can be reused 5 times or more. Thanks for the question and thanks for watching!
T-Roy is the UMAI any better than dry aging this way?
You get the same flavor using either method. The Umai bag method is much safer because you don't have to worry about bacteria or mold growing on the meat. If you have never dry aged, I would highly recommend using the Umai bags first. They are idiot proof. LOL
Ok perfect, I really appreciate your time! Great cooking.
Hey Mr. T-R ... did you use a dedicated fridge for dry-aging - i mean was ist only for meet ( although at the begining of your vid you can see some beer can - guess that goes ok :)))) - or how did you manage this "bacteria" thing ? on some videos they recommend using a small fan inside the fridge to keep air moving ? what do you think of that ? THX and greetings from Austria ;-)
I do the same but can use thick Kosher salt. But what I do is cover the sides and top with butter then same process. The butter hardens as extra protection but it add an aroma and also some buttery flavour.
Warning ：do not watch before go to bed
mememe0608 I'm about to go to bed...I feel you
Wait why its 1:23
lmao
2:10 am.
I totally am though! 😂
That sear is near perfect! I love when there is a tiny crunch on the edge. I'd have left it on for a few more seconds or really charred one side, Just how I like my steak! Good video!
I'm about to try this method with a 5lb bone in prime rib. This will be my first time dry aging meat but so im anxious but excited.
I've never seen a steak that beautiful; it looks like the Audrey Hepburn of the steak world 😍
Thanks Faris, I appreciate you watching!
she was beautiful wasn't she.
What’s the fridge temperature while dry aging the meat?
Abby Sunglao 35-37
What a lovely person making a nice video. Thank you for making this video
Wow aged it 6 weeks and then overcooked it?? Better luck with the next one in 6 more weeks.
You wish I could smell it? i wish could eat that whole thing! Thanks Troy, for making me hate life. I need some beef!
Give it a try Sal. This experiment turned out terrific brother!!! The smell was insanely good and the flavor was like a steak from and expensive steak house. I'm still blown away by this beef. Wow dude!!! It was awesome!!! Thanks for watching Sal!!
I just went to HEB and paid about $140 for grassfed prime for $17/lb. I converted a fridge to a meat curing chamber for some prosciutto that sits at 70% humidity and 50 degrees. Do you think I could hang one of these in there or would you recommend a regular colder and dryer fridge?
So the video was recommended for me and I watched it to its entirety. I don't like you very much.. Why? You are the first piece and didn't even show it on camera. I had a tear coming down my eye because I know I missed the initial reaction.
I'm going to make some beef a d dry age just like you did to get that experience.
Love the video..... Just subscribed...
I just discovered iron skillets and ribeye steaks are crack
goofyfoot2001 that's how I cook my trip tips on the grill. I seer them on the skillet first
Yes indeed, cast iron skillets rock!!!
Cast iron the best wat to go. Also for corn bread
Yup now you will never go back.
@@randybeeman7823 deep dish pizza too 🤤
Very good I have a question do I need a special cooler to make it that way or can I use a regular cooler
Did you manage and monitor the humidity
No, I did not modify the fridge at all.
What temperature do you keep the fridge at?
33-34 F the entire time.
Thank you
Did it not pick up any other flavors in the fridge?
Thank you for the video/instruction!
So classic though for people to overcook 5-star cuts of beef... Disappointed, I must admit.
T Roy, that was great. Always wanted to try aging a rib roast myself, now I know how. Thank you and Aloha from Kauai, Hawaii..we have Hawaiian salt here and is called ALEA, it's also pinkish in color and I think you'd like it too. Love to get you a large bag some day. It's also called rock salt because it's coarsed.
Any particular seasonings or did you just cook it with salt and pepper? Or did you cook it with no seasoning?
depends if he is going to whole cook it or slice for steaks
_whole cooking, depends on what flavor you want
_steak cut, salt, pepper, and butter, i use a cast iron skillet, 1inch cut, 3-4mins each side for medium rare, on medium high heat
4:15 "USDA PRAAAHM"
Hey there, thanks for great video. My chunk is already 2 weeks in, i put it on like 12lb of salt, there is nothing else in the fridge, and after those 2 weeks in meat smells really awful. on surfsce, no signs of mold or anythimg though. Should that be alike? Thanks
How did you cook it on the grill! Any seasoning?
Salt and pepper only, you dont want to use anything else because that will underpower the flavour of the steak. Because the steak is super funky and flavorful adding anything extra will be injustice
Nothing but a light salt crust on the top is the best way to eat most steak
Do you think salt, pepper, garlic, and rosemary would be too much of an addition?
P1imp0logy101 Hey I am Indian and I find the flavor of salt and pepper to light so I always add oregano and crushed pepper flakes.
I always use salt, pepper, garlic, but I would use thyme instead of rosemary on steak.
great video. keep it up
Did you put a cover of any type over the meat while it was in the refrigerator?
You waited 42 days and then over-cooked it? Nice job on the dry aging though. I want to try it.
He definitely over cooked it! He should of cooked it blue or rare!
@@richardscalabrini6895 wtf blue? Or rare? lol might as well revive the cow back to life
4:06 CUE THE MAGICAL WINDCHIMES
T-Roy looks just like the friendliest guy on earth. Probably is! Like the videos!
Hey Jimi, I appreciate the kind words and thanks for watching!!! Hope you have a wonderful week!!! Cheers, Troy
You can buy a whole cow for just about 10 times the price.
Justin Case you live in Texas and wanna throw down for one? XD
None yep don’t know what I’m doing. You can have your meat full of steroids if you want it shits nasty. Best meat in the world my ass
@@joshlower1 Cattle have to be cycled off their 'roids before slaughter. Just like an NFL player who roids in the offseason but pisses clean. So, no, you won't be eating 'roids...
True
@@KhansKitchen I don't know what grade beef you're buying or where its getting processed.... but here in Texas (Johnson City to Del Rio) youre paying at leas $1000 for processing. From 100% personal experience. Where are you processing buddy? I would like to know.
Why use pink salt? If absorbing moisture is the only reason, just use ice-cream salt or kosher salt. Much cheaper.
I agree. Total waste of money.
Butchers normally use himalayan salt, not sure why but there must be an additional reason for it.
He is not using it on the meat. It is there to absorb moisture. Seems like a waste of good salt.
Arthurwhofixesstuff Yes I know, but they use it to dry age meat, so there must be some significance behind it.
***** That's a very close minded statement, that's almost like saying every egg is the same, whether it's free range or not.
Saw one dry aged steak and the cook in me needs to make this to be happy
salt doesn't "suck out" the.moisture. It creates an environment that is hostile to mould and bacterial growth. Allowing the meat to leach moisture without spoiling.
You nailed it on the head Lee!!! Great info! Thanks buddy!
"Mold"
Yea but you didnt show us how you grilled it
Haha well I wouldn't have shown the grilling either if I ruined a piece of meat I'd been prepping for 6 weeks. It was really overcooked.
Jeremiah Bucher 😂
@@Jeremiah6071 it wasn't overcooked, it was at a perfect medium, not medium well or well done. Medium is where it's at for a lot of people, medium rare is too raw for a lot of people, especially for a steak that thick.
@@benmulleady7266 facepalm, ugh. The meat was in the FRIDGE for the whole aging process, it was stored in a safe place. Why is it that people never get sick at fancy steakhouses where the steaks are dry aged. Think McFly, think.
Cassian Andor what on earth are you talking about? I was laughing along with the first comment as I agreed that steak was ruined. Cooking g dry aged beef to medium might be what some people prefer and that’s fine but for me it’s ruined.
Years ago I watched this video and wondered “what’s H-E-B”? I moved to Austin a month ago and NOW I KNOW 🤩
Dam, 95.oo I so need to go grab me a farm girl with land & Cattle.
About $130 here in Colorado
@@ChadHinden depends where at in Colorado I guess
How safe is it?
Very safe, but if you are worried about mold or bacteria, you may want to use the Umai Dry Bags. Those bags are fail-proof!
T-ROY, I just finised supper and my mouth is watering. Blessings from Belize Dean
If Rhett never moved to California 😂👌🏼
beatlebabe1969 If only we could tag him in this! Lmao!
If Rhett were going to eat Link.
Bruh I was thinking this so much like Rhetttttt?
At the Red House....
Lol and aged about 20 yeara
The only thing more beautiful than your beef is that camera quality holy crap
Thats what a said. Had to watch this on my hd tv
I think I’ve watched this 100x’s lol I’m finally going to try this soon, such a good video. I don’t have a designated fridge so I’m just going to use our standard, everyday use fridge. I hope it still works 😬😬😬
the meat itself looks very nice but its overcooked form my liking!! looks like its almost well done........
Joe Lin -- You will love my most recent Prime Rib video where I cook it on the rotisserie. It was a nice rare. I appreciate you watching Joe!!!!
Thsts because dry aged meat cooks a lot different than regular beef over all ....and the bright red colour that your used to is now a deeper purple ish colour
I laughed so hard when he said that’s a long 6 weeks to wait for some beef. 😂😂😂😂. I was oh yeah. This guy is funny as hell
Awsome thanks. What is the optimum temperature to dry age need? Thanks for the schooling
“U S D A P R I I I I I M M M E”
That got me hungry lol
Would you say it's a bad idea to cover the meat in the fridge?
Just warm it up a little bit