I tried all DRY-AGE techniques on Rib-eye
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- Опубліковано 15 тра 2024
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0:00 - intro
1:40 - dry ager
1:55 - vacuum sealed
2:23 - fridge
4:01 - the results
8:16 - side by side comparison
11:19 - taste test
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KEYWORDS
BBQ Barbecue PitmasterX RoelWestra ROEL recipes KEEPONGRILLING eetsmakelijk I tried all DRY-AGE techniques black angus dry ager napoleon grills dry aged steak recipe how to dry age make dry aged rib-eye I tried all DRY-AGE techniques on Rib-eye
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Thank you so much for watching see you on the next video! - Навчання та стиль
This video is very like the ones that got me turned onto this channel: something practical we can do at home. Cheers guys!
Great content! I actually really liked the fact that two people got to review the flavor of the steaks at the end, thus removing any potential bias from the person who invested in the dry aging equipment.
Love how thorough your videos are
I’ve seen you do the dry ager cabinet and bag never salt technique but we salt dry aged pork when I was a boy coming from the south of U.S. everyone had a salt house especially farmers, great comparison I’m going to try a couple different ones thanks Roel.
Love this Dry aged rib-eye experiment !
Roel Great video !👏❤️
Nice to see you experimental video's with dry aging the meat very interesting stuff 👍
Good to know. Another option is to use the SausageMaker's dry age wrap. No need for a vac machine. The membrane wrap sticks to meat nicely. One can just put in frige w/o worrying abt contamination.
Pretty good comparison. Thanks for sharing! 🍻
Nice to see that you use the Drya bags 👌👌
I used my mini fridge in the garage to dry age. I have a little analog thermometer in there. Haven't tried any other cut but the ribeye.
Can't wait for Christmas. Starting dryaging tonight.
maybe I missed the part in which they said this but which method do they think gives the best results?
When I do Umai bags..which is every 45 days I'm putting new ribeye roast (15lb) in the refrigerator.
Mine always comes out more like your dry age cabinet. Thick almost 1/4inch pelical and dark mahogany color. No acidic smell though. Only a rich nutty/beefy smell.
Wonder if it has to do with the humidity in your refrigerator vs. my refrigerator.
Interesting video none the less. Once I started dry aging beef 5 years ago I haven't looked back.
Thank you Pitmasters.
I was hopeful you had this video coming.
Well presented.
I just recently tried my first dry age beef aged in a bag. It was also my first taste of dry aged anything.
It turned out great. Everything went as it was supposed to and tasted great.
Just wanted to give a Thumbs Up to the team member, the one with the glasses that came in at the end to taste, for rocking the Karl Kani hat. I haven't seen Karl Kani gear in ages. His brand/line was a pretty big deal as far as urbanwear goes back in the early-mid 90s.
I’ve wrapped them up in cheesecloth before and placed on a drying rack. Change out cheesecloth after 1st and 3rd day. Delish! 🤘
Wow that’s some fun stuff! 🔥🔥🔥
I love this channel!🙂👍
So much useful info!
Thanks Jay
First time viewer. Excellent presentation.
i bought a small fridge specifically for dry aging. it is one of the larger beer fridge types that is about 40 inches tall. i also bought a thermometer and spent a few days dialing in the temperature so it stayed a constant 35 degrees F. this is the only thing i use this fridge for so once the meat is in it, i don't open the door more than once or twice in 45 days. it worked really well with a 5 bone prime rib roast on a rack over a 5lb pan of salt. with the price of beef today, it is not a cheap way to have a steak that is for sure
It must be so hard to exercise that level of patience. I'm going to try to resist opening the fridge this year
Exactly my plan! I'm gonna follow those tips about the temp as well. Good thinking!
For those who can’t afford vacuum machines, a ziplock bag and tub of water can do the same thing.
Put the meat in the bag, then carefully drop it into the water without letting water get into the bag. The pressure of the water on the bag will squeeze out any air trapped in it. It may take a few times of adjusting the meat to get rid of any air pockets, but it’s the poor man’s vacuum bag.
Never heard of that but sounds great! Will try for my twelve day pork brine I do for cured meats.
I do it like that when cooking sous vide and I am using regular freezer bags too for that final ghetto touch. Works just fine.
Ghetto! Lol
Buys 8000+ dollar dry age cabinet. Realizes an umami bag works just as well. Argues that the cabinet can also be used for storage 😅
The fact that he didn’t vehemently defend or favor his investment, speaks volumes to his character and his mental fortitude over human nature. Much respect.
@@bradleyburton4762 you are absolutely spot on. Most people (pretty much all) who fork out thousands for a dry ager cabinet will justify the purchase. Truth is, a commercial dry ager will argue that having hundreds of cuts in a huge walk in dry ager will create a better dry age flavour than a residential dry age cabinet. Most who dry age with an expensive dry age cabinet at home will say that's the best over a home made fridge or bag.. people with a home made dry age cabinet will rate that over the bags etc.. truth is with a blind test not many ppl will know the difference, they will appreciate the flavour from all of these methods. Kudos to the pitmaster's for being so straight.
Well done for thinking about us with this video. It's a shame that we couldn't dry age the meat prices 🤣
UMAi dry aging bags look like the most doable and convenient method to me. Nice video, Roel. Cheers!
I’ve used Umai for 6x ribeye primals, all came out great. My preferred time is 28d with bone-in ribeye.
Costco sells the Prime bone-in for $12/lb too, less than 1/2 the cost of the steak cuts
The bone saves a lot of the meat from becoming pellicose so you get a better yield
I don’t recommend eating the meat by the bone though.. *too much* dry age flavor
Love the summer vibes. I’m commenting from the Southern Hemisphere
The Sausage Maker dry aged bag. No vacuum sealer machine required. Compared to the umi bag.
About a month and a half ago I purchased a six pound bone in rib roast. As I usually do, I wrapped it in about three layers of cheesecloth, a little trick I learned from Alton Brown. then put it in my spare beverage refrigerator to dry out for about a week before roasting it. We have two of those small glass front beverage refrigerators, but the one located in our upstairs loft is rarely ever opened. At most we might grab a bottle of water out of it like once or twice a week.
However, each time I wanted to make this standing rib roast, something always came up and I wasn't able to make it for dinner, so I just left it in the refrigerator wrapped in cheesecloth. Two weeks went by and by then I just figured it had to be spoiled, and I'd be throwing it out, wasting around $100 worth of meat. However, I actually forgot to throw it out and didn't realize it until yesterday.
Well, today is trash day, and since I was up extra early, I figured I'd go grab the thing out of the fridge and walk it out to the dumpster. However, when I pulled it out of the fridge, and gave it a smell, expecting it to smell like a rotting corpse, it didn't smell like anything. So I unwrapped it, and discovered it looked dark and dried out, like every 45 day dry aged ribeye I'd ever seen; pretty much exactly like the one you dry aged in your dry age cabinet. I cautiously began carefully carving away the dried outer pellicle, while STILL experiencing no smell at all.
After carving away all of the pellicle, I cut it up into two inch thick individual steaks, seasoned each one with salt, pepper and granulated garlic, and then finally individually vacuum sealed each one. They're now going to rest overnight in my main refrigerator, so tomorrow night we can experience 45-ish day dry aged steaks for the first time ever. I think I'm going to sous vide them at 128 degrees for two hours and then finish them off by searing them on the gas grill. I have zero doubt these are safe dry aged steaks, and I can't wait to try them. In other words, here's another technique. The cheesecloth technique. Simply pat the meat dry with paper towels, wrap the meat in cheesecloth, I use three layers, put it on a rack over a pan, and let it rest in a barely used temperature controlled refrigerator for 45 day. It seems to have done the rick for ours.
Amazing video! Where can i get such a knife? Really love it! 🥰
Nice setting
What temperature does your fridge have to be for the old school method? I was thinking of using the drawer that is the vegetable compartment?
@Roel you can use the UMAi bags without a vacuum sealer, just remove the air with the classic approach of water submerging.
How does the bag sealing work afterwards?
@@harritran8284probably just put a twist tie or something on underwater
can u portion them off, and dry age steaks individually, can you then stack them or does the membrane need to breath
If it's one thing I will critique Roel on here....his cutting!
He leaves soo much good meat on the edges when he cuts the ends off. When I trim my dry age roasts. I NEVER cut off more than a half inch, unless there was a hole or something that requires a deeper cut. So long as there's no hard pellicle left on the piece you're eating, it's gonna be delicious. He could have gotten an extra steak out of each of those pieces. Smh, I love you Pitmaster, but you're killing me.
What temperature was your fridge set at?
Thank you ;)))
“Thank you sir, for using propane and propane accessories.” - Hank Hill, Assistant Manager at Strickland Propane, Arlen, TX
Would it work in a wine cooler?
a question, is that mold at the 3:05?
how long did you dry age the steak?
I just got the Dry Ager UX1000..... Are you still happy with your Dry Ager purchase, or do you have buyers remorse?
on the faroislands they hang the meet in a outhouse and nothing more..o maby lay the meet in salt for som days.. it hangs for 3 monts
🙋 Hey PitmasterX !!! 👋😎🇮🇹
Great good job 😋🍖🔥 but what's the temperature inside the fridge ??? Thanks 😋🍻😌
I asked the same question. Maybe he's not exactly sure and he doesn't want to get anyone sick. Key piece of information if the video is for educating his followers.
Why make such a tick cut on the end?
Also, the last one one was a pretty thin steak.
Okay: no 'off-grey' color from cabinet aging now! I have used dry aging bags at home with good results. I never have enough refrigerator space to try the aging over salt method.
Thanks guys. Got a fridge in the shed that is used for beers. sounds like I can dry age steaks as well in there
Everyones a winner
I just finished and tried my first 28day beer fridge bag aged beef.
I was worried about how often the door was going to be opened.
In my humidity and being winter I think it actually helped the pelical thicken up.
It tasted great.
If you drink beer like I do. The door will always be open!
You got to Costa Rica
I wish you had weighted them before and after since the dry age cabinet steak was from the smaller end.
When you will test water age?
Is it safe to eat the dry outside? Is a person SUPPOSE to cut it off?
Forget that cabinet.
I want that grill.
But for $2000 I'll stick with my Walmart Special and a bag of mesquite charcoal.
I have a brand new unused mini fridge I bought at Costco years ago for doomsday prep and I'll use that for the dry aging.
Wash the interior down good to get the Chinese smell off and should be good to go.......
Is that a freezer.
Awesome! I only suffer with the first cut being so thick and wasting so much of the good stuff... Just sayin'...
At 9:20, How do you measure the temperature of the grill in the indirect zone?
It’s a meat thermometer that connects to your phone
Regardless of flavor, there is no way I would put the Beer Fridge in isolation for 5 weeks! But all 3 of those steaks look pretty perfect.
No need to isolate the beer fridge.
You just need the shelf space which can be difficult.
Just go for it. I was worried about how often the door gets opened but gave it a go and nothing out of the ordinary happen at all.
Aged in a bag 28 days first go and it was perfect just sitting on a rack on the bottom shelf under the beers.
My absolute pro tip doing scotch/prime
Take off the spinalis and enjoy it fresh. Do with with it what you will bit its and exceptional muscle that sadly gets culled too easily in a dry age. By removing it you only take from yhe eye and there is plenty of it.
Super thick peliko cuts. Alot of wasted steak use
what's the purpose of the salt under the meat?
If I may hazard a guess its to catch moisture. Both to keep air humidity in the fridge lower and to prevent any direct moisture from accumulating and going stale/get moldy and become a hazard for the rest of your fridge's content (including the beef).
Koji paste! No waste same taste in less time. Find it on Amazon.
It's so hard to wait till Christmas to eat it.
One thing I don't understand is the salt is not in contact with the meat. So how does it even help?
Absorbs moisture; thus, prevented mold/rot.
Sniffing the beef is very important!
This video convinced me that this Napoleon grill is the absolute worst way to possible cook a steak.... that 'searing' section is a joke - almost no colour on them at all. Thanks for making sure I never buy that piece of crap :|
That said - thanks for the dry aging comparison! Great watch!
Word veehouder , zoveel vlees dat je niet weet wat ermee moet doen 😂
Would reversed searing AND smoking be a waste of the dry age flavor development?
wait...a bbq with knobs? what is this sorcery? where is the coal :O
Discoloration is from oxidation totally normal
How can you say when you buy meet its expensive when you have sponsors???
anybody else notice the fly escape from the dry ager
Cutting a huge slice from the edge is a real waste. But I am sure the rest are really delicious. i love steaks.
By the way, that lucky dog. Is that a Great Pyrenees?
There must be something you can do with the ends. Wasted as steaks, but surely we don’t just throw the ends away.
I'm wondering if burger king use dry aged mixed in with their burgers?
I’m going to wrap a ribeye in cheesecloth and put in the coldest part of the fridge for 4 days.
You can try to use extra fat to cover the meat, to not waste meat for pelicals
Dutch guga ?????
You young guis miss the original method of dry ageing that is still used now adays in Grand Hotels. Hanging whole pieces of good meat sprayed with white mold. Try it and you will forget about American dry ageing.
This is like a religion of beef.
Like that Hawaiian shirt.
Pitmasterx: hey guys I'm gonna do an experiment on different dry ageing techniques.
Guga did it!
Pitmasterx: what?
Guga did it!
And both channels presented it in a different way.
try this it is on english
You always want to sear your steaks before you bring them up to temperature. Otherwise you run the risk of overcooking them. Even dry aged, your streaks shouldn't be gray.
Good day
I fwded this immediately to my wife 4:19.. tell one tell all..
🍽🍽🍽👍👍👍💯💯💯
Man, where are you from? I'm picking up so many regional traces in your accent it's got me baffled. You sound like a Scandinavian, Canadian, and Creole from the bayou all in one. No offense intended, just interesting.
Very nice video tanks. but don't use the knife you use for the meat to cut the plastic is an inappropriate practice. 🤷🏿♀️
I would love to try this but not a fan of how wasteful this process is.
You can keep use the pellicle and trimmings. Use the fat for tallow, and grind the pellicle into burgers. So there is no waste.
Oh cool. I didn't know that. Maybe that could be a future video.
If there is such a thing as reincarnation I want to come back as your dog. It would be a pretty good gig.
Wow! 900C!!! That Napoleon is really cooking with gas!!!
The fridge dryage technique is a bit misleading. You've effectively created a dryage cabinet with a fridge, so not so much "dry aging in your fridge" but rather "dry aging with a DIY dryage cabinet."
dry aging cabinet really speed up the dry aging process...
Guga you lost some weight man.
.. 🫢😂
Dude been slicing so much steak he's sliced his finger off 😱 11:02
I must confess as a value-oriented person that I'm not a connoisseur of steaks that are dry-aged vs. straight from the butcher. What I see in the dry-aging processes is that some "waste" less meat than others; but they all waste meat. I'm sure that dry-aging concentrates the flavor; but why give up 10% of the meat for that? Please educate me on the value of dry-aging in whatever style when I have a very limited budget. 🙂
Taking your steaks to 54 on the first cook is a mistake
😋😋
First steak wasn’t worth cooking. Looked like perch u catch and throw it back cuz it’s whatever
Love this channel but just kinda looks like a lot of waste dry aging or it could be just me
LOOK LIKE MY FRIEND IS ALWAYS HAMMER NOW A DAYS
I was really digging this video and trying to see if I could learn something untill he lit up that gas grill. Now I'm just trying to forget I just waisted my life
Can you not wrap a piece of fat or a thin layer of a cheaper cut of meat around it? Let the cheaper meat get the pellicule? Then discard that.
Talked a lot and didn't say which was the best one