Steakager - 35 Day Dry Aged New York Strip
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- Опубліковано 28 сер 2024
- Dry aging a strip loin with the Steakager Pro 40. Dry aged meats at home is pretty simple with the new Steakager. You just need to throw in your meat and a few weeks later you have a great dry aged product.
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responded
Great to see the process & coloring of dry aging after 35 days. Look forward to seeing those bad boy steaks on the grill!
Coming soon!
@@ComparisonCooking Soon..
wow, I have to say I'm pretty amazed at how they looked. Looking forward to the flavor test....
Looks pretty cool, hopefully the taste and tenderness is there, will know hopefully tonight
I'm coming over for lunch!!
Sounds like a plan!
When I did the dry age, I was amazed how hard the slicing was, but the steak was so tender! Looking forward to seeing that roast when cooked! I have done that with NY, but not dry aged! Cheers Kevin!
There were definitely some hard spots on there. Kinda of caught me off guard. Thanks for watching Craig!
Great video Kevin! Can't wait to see you cook one of them steaks up.👍👍
Coming soon! Thanks for watching Ron!
Looks so appetizing and yummy. Thanks for sharing!!
Thank you so much!
the color is amazing!! i had no idea it needed a trimming
It's such a cool process, thanks for watching!
Love the video! I can't wait to seeing how that 45 day ribeye comes out, so I can make the decision to purchase one as well. Subscribed and looking forward to more videos
I've been eating the 45 day off camera, to get some test in. It is definitely the sweet spot in dry aging. Super tender and a mild umai flavor, my family devoured it. I was worried they weren't going to like the taste, but they loved it. This 35 day was a grass feed vs the 45 day was grain feed and I think that makes a big difference too, you want more fat, and the biggest cut you can find when you start the process. Gave some steaks away to my neighbors and they were floored with how good it was! I am hoping to get some videos out in the next few weeks, but I am a little backlogged with Offset Smoker videos I need to get to first. Wanted to share so you have more information to make your decision. Thanks for watching!
WOW it looks absolutely delicious!
Thank you so much for always sharing delicious recipes! 😋👌😊🙏🌹💖👍🏻
I'm learning your recipe so well today!
I'll look forward to your good videos! Have a nice day! 👍👍51👍👍
Thank you so much 👍
Dang Kevin those look fantastic hard to beat a quality aged steak. Like how the rack accounts for perfect slices. Cannot to see the cooks has to be amazing.
It was very tasty, a great rewarding process for sure!
Like 2
Wow very NYC sharing my friend 👍🏼👍🏼👍🏼👍🏼👍🏼
Thank you 👍👊👊
Wow! Looks fantastic!
Thank you, really tasty!
Hey I made beef broth from pellicle and bones in my freezer last weekend...... unbelievable Umami Bomb! Be sure to try it!
Sounds good, will definitely try it! Thanks Scott!
Nice job man send me one of them steaks to cook up have a great day man
Haha, will do Jared!
Nice job brother!
Thank you, appreciate it!
Been waiting for this video. Looks like very good results! A steakager is on my wish list, maybe someday.......but for now, I guess I'll just keep listening to my wife fuss about "her" refrigerator space🙄😂.
One question, do you think it's worth the money? I mean. I think they're reasonably priced, I just value your opinion. Hope you and your family and guests enjoy those steaks Kevin!
Been waiting to respond to this until I just ate dinner. I did the 35 day locally sourced steak that I dry aged in this video vs a Costco Prime. That fattiness of the Prime made it hard to decipher the tenderness of the dry aged (grass feed). I don't get costco often, but there steaks are delicious.
I'll hold off on a final decision on this product and is it worth it after I pull off my 45 day Prime Boneless Prime Rib thats in there. That has a lot of internal fat in it and I will be able to tell if that really took the steak to the next level.
The 35 day was delicious, hints of dry age, tender, but as off right now not worth the fridge investment. The 45 day will probably be the deciding factor. Most restaurant steaks are around the 42-45 day range. I believe anything over 30 days is what makes it really break down, but over 40, you start getting added flavors.
I'll keep you posted if its really worth it, and always give an honest review. I would hate for someone to make a $1200 investment and it was amazing. The Steakager facebook group, these people rave about how much they love it. I might need to just avoid the grass feed. Thanks for watching Roger, I'll keep you posted on my final verdict!
Thanks Kevin. That's a great response. Definitely early to make the final decision on worth.
And although I've never had grass fed and dry aged to my knowledge, I definitely prefer grain finished on a typical steak.
I'll be watching the future videos for sure. This has really got my interest.
Beautiful! 🍺🍻🍺
Thank you! Cheers!
So did you use choice because it was the first time with this new process or just what you could get? Does it make a different with all the choice, prime, or waygu when it has been dry again. Does it make the cheaper meat better or still the same where which grade is better. Just throwing food for thought out there since I haven’t done dry aged.
Anytime you move up in grade, 9 times out of 10 its going to make it overall better. I've had that experience with Brisket a lot. This is a locally sourced strip loin from our only butcher in a 30 mile radius. The local farmers normally keep it to grass feed and sometimes will finish off with grain. I believe i've seen people argue this topic both ways, the cheaper meat gets incremental much better and the wagyu meat getting even better. I guess I'll need to order some prime/wagyu to figure this out for myself! Thank you for the thoughtful comment and questions. Hopefully, I'll have a follow up video for you soon!
Great video! Where did you get the NY Strip meat from? Thanks
Costco
So is the meat more tender or more firm in the middle than when it was not aged? It looks as though the Pellicil was not as thick as some others I’ve seen but they didn’t use a special unit to my knowledge. How much waste would you say there is in the process?
I probably loss a third of the weight through moisture reduction and trimming. Some people weigh it to know the exact amount of loss, but I'm not that scientific. Its definitely softer than a fresh steak that hasn't had any enzymes break down. I'll try and do a fall up video soon, with a side by side taste testing.
@@ComparisonCooking approximately is close enough for me man! Sure being specific is handy but there are to many variables to move the numbers around.
Hey brother! Just wondering what are your thoughts after owning the Steakager for a while now? Any updated feelings about it?\
I still love it, have a strip loin in now. My only two issues, cost of beef right now is stupid (not a steakager issue). Big cut I have to get 40 minutes from my house, once again not a steakager issue. To get good use out of it, if my friends pick up a primal cut I'll prepare it for them. Can fit two big primals, so might as well get the most use out of it!
Hi, what what your decision on the Steakager? was the $ worth it? Thanks!
Steakager was awesome, fun community to be involved with on their Facebook group. I love dry aged, but was surprised that after having as much dry aged as I wanted, I just wanted a fresh steak from the store. I let buddies borrow it, thinking they might have it for half a year or longer. They have the same experience I did. I’m raising kids and always on the run. If I wanted this to be my only hobby and I could dedicate some time into the other meats and sausages then it might be more beneficial. It’s been sitting in my garage unplugged for two years now. (Kinda of hard to believe) wonder if they are selling on FB market place yet?
Do you need my shipping address for one of those 😂
😂😂 I’ll get it right over to you!
I second this comment....
How many lbs was this NY Strip loin? I was thinking about getting 3 truss shelves to dry age 12-14 lbs NY strips and then use the other truss shelves for Filet mignon and something else. If I bought the Truss kit without the humidifier would there be enough room for the truss rack as well as the truss shelf?
I rest the truss rack on the humidifier kit. This one was 13lbs.
@@ComparisonCooking I put a 16lb strip loin in. It only been 11 days and its shrunk a lot and the outside is hard and the smell is amazing. I cant wait to hit 35 days. Regarding the temperature, its recommended to be set at 40 degrees. But when I saw your video if Im not mistaken it was at 37 degrees. In the 11 days I changed the temperature from 37 to 38 to 39 and now at 40. Is there some type of way of knowing what the best temperature setting is? While Im dry aging the strip loin I am going to buy a 16-18lb brisket and dry age 45 days for Thanks Giving. Any advice on the temperature setting with the strip loin and brisket in the steak ager? Or any info on what different temperature will do to dry aging? Meaning between 37-40 degrees?
@@rockheadbikes1675 I talked to Steakager and they said you should set it on 40. The temp runs 2-4 degrees colder. So at 40 degrees on the dial you are closer to 37-38 degrees in the fridge giving you an optimal dry aging temperature. Keep me posted on the brisket, that sounds awesome!
@@ComparisonCooking will do. I should be getting the brisket this weekend. It will give me time to get that 45 days in. Then trim it and smoke it. I will let you know how it comes out. Ive never smoked a brisket before. Hopefully my brother in law will be my instructor.
@@rockheadbikes1675 ua-cam.com/video/1cBesVWt5k8/v-deo.html
How much was the cost of that?
This model with the humidification unit was $1200.00. They had a zero interest financing for 12 months, so I have auto pay on to pay the $100 over the next year. So far its worked out well!
nice vid, but i think 90 days is better ;)
Will definitely have to try that!
I know one person I fallow they take out all discoloration
Yes