I tested how long you need to dry age a STEAK to make it PERFECT

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  • Опубліковано 22 лис 2024

КОМЕНТАРІ • 209

  • @tombernatz3027
    @tombernatz3027 3 роки тому +14

    I am 73 years old and never had a dry aged 🥩 steak...you peaked my curiosity and will be doing it in the near further. Thanks for this segment.

    • @TBP-st3bn
      @TBP-st3bn 3 роки тому +1

      Get thee to a quality butcher that sells prime grade dry aged steaks and try one, stat.

    • @STAR0SS
      @STAR0SS 3 роки тому +4

      At 73 years old you're the dry aged steak.

    • @tombernatz3027
      @tombernatz3027 3 роки тому +1

      @@STAR0SS ....you are correct....I am all shriveled around the edges.🤣

    • @scott729
      @scott729 3 роки тому +1

      @@tombernatz3027 Good sense of humor. Time marches on and there is nothing we can do about it but get all we can out of it. I will be turning 54 in January and can remember being in HS like it was last week. Goes fast and STAROSS will figure that out some day.

  • @mogarcia9755
    @mogarcia9755 3 роки тому +60

    This should have been a blind taste test to be more accurate, knowing what age your eating does influence your mind unknowingly…

    • @morrisonhulshof3224
      @morrisonhulshof3224 3 роки тому +5

      True im going to keep that in mind

    • @johnfran3218
      @johnfran3218 3 роки тому

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      The Book of Truth

  • @TROYCOOKS
    @TROYCOOKS 3 роки тому +39

    Great experiment Roel. I had a 90 day dry-aged ribeye once and it was too strong of a flavor for me. I prefer the 7-8 week aging myself, so around a 50 day aged steak. Cheers brother!!!!

    • @mylesdeep1736
      @mylesdeep1736 3 роки тому

      30-40 day to me is perfection

    • @gavinhenderson5862
      @gavinhenderson5862 3 роки тому +1

      Show them how to drink irresponsibly, T-Roy.

    • @bigredginger2956
      @bigredginger2956 3 роки тому

      T-ROY! Cheers!

    • @chitala383
      @chitala383 3 роки тому

      I dry age prime rib at least once or twice a year for the last few years now. I've found that 45-50 days is right where me and my family like it best. I did 58 days once and, while I enjoyed it, my wife didn't as much.

  • @firecogs
    @firecogs 3 роки тому +6

    I’ve been dry aging my beef for around 2 yrs now. Always have dry age steaks in the freezer ready to go. The longest I’ve gone is around 6 Weeks on the bigger cuts. For the smaller cuts like the tenderloin I like around 3 weeks. If the cut has a bone I think it does well with additional weeks of aging, if it doesn’t have a bone then I think you get to much waste when you trim off the dry parts.

    • @scott729
      @scott729 3 роки тому

      agree .... not that anyone cares, lol.

  • @jmmeares
    @jmmeares 3 роки тому +3

    There is a restaurant here in Australia called Firedoor. They have a 200+ day dry aged rib eye on their menu. I've not been there yet but it's definitely on my bucket list.

    • @angelrebollo6910
      @angelrebollo6910 3 роки тому +1

      Indeed chef Lennox has taken grilling to a whole new level, like Bittor in the Asador Etxebarri, outside Bilbao, in the Basque Country. Great video, quite an investment indeed, thank you for doing it.

  • @CatchMeNever
    @CatchMeNever 3 роки тому +12

    I’d like to see a head to head challenge with your dry aged cabinets against the Umai dry aged vacuum sealed bags that you can buy.

    • @01spec
      @01spec 2 роки тому

      I just got some Umai Dry bags as a gift and was wondering as well.

    • @lawrencesanchez1750
      @lawrencesanchez1750 Рік тому +1

      I just got a cabinet dryager and used to do it in the Umai dry bags. I did both 60 days, and I found the Umai dry age bags was a way stronger blue cheese flavor than the cabinet. The wife and I perfer the Umai bags flavor wise but the work is easier in the cabinet and it doesn't take room in the fridge like the bags do.

  • @MattiKekki
    @MattiKekki 3 роки тому

    8 weeks, that's the oldest I've had. Reverse seared. And it tasted guuuuuud!
    Love your show, guys!
    Eet smakelijk!

  • @charmainevandiford6622
    @charmainevandiford6622 11 місяців тому

    I had 21 day dry aged and didn’t even notice a big difference. When I asked the owner he told me all his was done 21 days. Couldn’t tell it from one I got from the store and cooked myself and even think mine was better. I want to try the bag like you did in one episode. Maybe 30 to 40 days first. Watched another channel and they said some restaurants cook down the left over part that is cut off and baste a regular steak and there tasters said it was a dry aged steak but it wasn’t. Cool video

  • @calv1nandh0bbes
    @calv1nandh0bbes 3 роки тому +4

    I’d have had a non dry aged steak there as a control, then you could compare all dry aged against that, then I’d feel you could say for definite which is better not just against each other. Great video as always 👍

  • @tonyharper5604
    @tonyharper5604 3 роки тому

    I had a 56 day aged steak in New York. It was good, but can’t say it was the best because I am still searching for it! Keep the faith!

  • @nickh402
    @nickh402 3 роки тому

    I love this! 45 day aged is the oldest I have had. I think older would be better, but there has to be a top end. I imagine between 4-6 months would be amazing. over 6 months likely gets 'subpar.'

  • @jimduffy9773
    @jimduffy9773 3 роки тому

    Go for it! I've done 6weeks and know that more would be better.

  • @robvegas9354
    @robvegas9354 3 роки тому

    I have had 21 days dry aged... absolutely amazing.. have to look into this further :) great vid as always guys!!!

  • @johnnyvavra815
    @johnnyvavra815 Рік тому

    I live in good ol North Dakota - steak country!! And the only restaurant that sells dry aged steak (in the entire state) wont sell anything less than 100 days dry aged because they say the customers cant taste the difference when its less. (40 Steak + Seafood in Bismark ND) Cheers fellaz

  • @philiposm
    @philiposm 3 роки тому

    There is a butcher here in Montreal who does almost exclusively dry aged beef and veal. He’s done 1 year and 2 year and they are usually reserved and sold in advance. He regularly has 60 day on offer.

  • @anml1969
    @anml1969 3 роки тому +9

    36 days. I’ve done it three times, with beef bought from the retail store of the abattoir. I tried 12, 24, 36 and 48 days. 36 days is perfect. 48 days is amazing, but you need to discard (or feed to the dogs) more crust than you will cook.

    • @stevemuetterchen
      @stevemuetterchen 3 роки тому +1

      Yes, the same experience made. 5 weeks work perfektly for me.

    • @29madmangaud29
      @29madmangaud29 3 роки тому

      Hey GREAT TO KNOW: I've got buddy's at work who are trying this out at home, and I've seen "GUGA" do this for some crazy amounts of time too, and when I do attempt it, I don't want to mess around, I'll want to just do it for the "right" amount of time. Thanks so much!

  • @dadssmokehouse
    @dadssmokehouse 3 роки тому

    Thanks so much Roel!!! Really needed this video! 😁👍👍😁

  • @meezooy2k
    @meezooy2k 3 роки тому

    The longest i ever did was one year and 2 months, it was very very funky but in a good way. it was Black Angus Striploin Ms 3+. but i don't think i can do that again

  • @SyntagmaStation
    @SyntagmaStation 3 роки тому

    This lad has a badass budget. Even if I had the time, I couldn’t afford to make such a channel. And I ain’t hurtin for money.

  • @jeanpierre.durrant
    @jeanpierre.durrant 3 роки тому

    I was looking forward to this, for a long time!! You dry aged better than anyone else that I have seen. 35 days is the longest aged steak I have had, as my butcher dry ages all the time..

  • @Gazdo01
    @Gazdo01 3 роки тому

    Here’s what I would try, to make sure you actually taste a big difference between steaks. I would space them more, so let’s say 4 weeks (conventional dry aged), then 8 weeks (sweet spot for many people), then 12 weeks (getting funky), then 16 weeks (pushing it), and 20 weeks (just for fun and science)…
    Personally, I’ve dried aged once my steaks for 26 weeks at home, and found that the notes of strong blue cheese was too much for my palate! But some friends really enjoyed it, so…
    Great video :)

  • @ruukusanla
    @ruukusanla 3 роки тому

    I do 35-40 days but seriously dry brine them for 2 hours (not overnight) too dry if you do.
    After hour 1 pull out to come up to room temp.
    A dry brined dry aged steak is life changing.
    I do mine in kombu.
    It creates an incredible flavour. Not seaweedy at all! Just savory goodness

  • @podsi27
    @podsi27 3 роки тому

    This video deserves the continuation!!!

  • @smsandel
    @smsandel 3 роки тому +2

    Awesome experiment. 55-65 day dry aged is the sweet spot for me. Though when it comes to Wagyu A5, I aged a rib eye to 90 days and it was like a piece of heaven with that slight cheesy and nutty flavor blend that words cannot do justice to.
    Regarding tenderness, in my experience, dry aging has no effect on it whatsoever. 120 day aged beef can be just as chewy as a steak fresh off a carcass.

  • @Jo3y
    @Jo3y 3 роки тому

    Definitely part II!!

  • @nytrukr63
    @nytrukr63 3 роки тому

    I did a 60 day dryage for Christmas lat year. Everyone loved it. This year I had to wait for a good sale, with meat prices being what they are. So it will be a 46 dryage this year.

  • @karl1111
    @karl1111 3 роки тому

    One of your BEST videos EVER!👍

  • @dres-bbq3569
    @dres-bbq3569 3 роки тому

    I did a Cote a los for 14 weeks lost a good ammount but boy it was worth it.

  • @dadssmokehouse
    @dadssmokehouse 3 роки тому

    Yes!!! Exstend the range, to at least 120 days!!! 😁👍
    Btw, Morrison and Jim do a great job on these videos! Thank you!!! 👍

  • @brettfreeman9693
    @brettfreeman9693 3 роки тому

    I'm looking forward to your results.

  • @DCWhiting51
    @DCWhiting51 3 роки тому

    Lennox Hastie from Firedoor is ageing steaks up to 176 days, you might want to try something like that as a test case.

  • @davidfuertes1973
    @davidfuertes1973 3 роки тому

    I know altitude and seasonings changes the taste and texture of the meat for example the serano ham is aged in caves at high altitude. From my experience A steak just gets funky aromatic and some get a nutty flavors.

  • @ur1friend437
    @ur1friend437 3 роки тому

    Thank you for feeding the super cute and adorable dog.

  • @shanebroussard6262
    @shanebroussard6262 3 роки тому

    I dry aged 2 rib eye loins in my fridge at home with pink Himalayan salt, 60 days then 45 days and let me tell you, you could cut the steak with the dull side of the knife! May have been the best steak I had. My only beef was I had to cut a lot off but that’s because my fridge isn’t a control temperature environment. It’s still worth it. Next time I’m going to try 30 days.

  • @9laserjet
    @9laserjet 3 роки тому

    Best video for a while. 10 weeks is the most I've had, it was a limit on how funky you want it. By the way, can you translate "Haas maglec" or whatever it is you end the videos with

  • @yuriraijmann
    @yuriraijmann 3 роки тому

    Beste Pitmaster, ik kijk uit naar het volgende dry age experiment. 👍

  • @JoostvanderEijk
    @JoostvanderEijk 3 роки тому

    I make a ham once a year. Pickle it in brine for a week. Cure it in the attic. I once forgot it and ate it 4 months in. Hard as a brick but very tasty! Not exactly dry-aging, but this is my 2 pennies worth.
    Suggestion: do an experiment with air drying ham ::-)

  • @kmathis1253
    @kmathis1253 3 роки тому

    I vote for 35-36 days.. also liked the others tips of doing blind taste test and saving what you had to trim off so we can see. Terrific video!!

  • @one-dd8xy
    @one-dd8xy 3 роки тому

    Should try intervals of 3 or 5, like weeks 3,6,9,12,15 or weeks 5,10,15,20,25 👌👌👌
    Should be able to see the differences easier with the gaps.

  • @jorivera7902
    @jorivera7902 3 роки тому

    I’ve done 90 days dry aged before. I personally loved it

  • @jks15jkhaha2
    @jks15jkhaha2 3 роки тому

    different beef with require different aging times. ive aged a5 for 160 days and that was absolutely amazing. 30-50 days on a5 doesnt do much but lose moisture. the funky cheesey aged flavor starts to kick in after 60 days. that said, US prime beef, ive done 21, 30, 40, 60, 90, and 160. i personally liked 30-50, but my friends and others enjoyed the more aged ones. Australian wagyu is similar to a5, but because the beef itself isnt as clean in flavor, after 50 days, the original flavor of the beef will come out more.

    • @jks15jkhaha2
      @jks15jkhaha2 3 роки тому

      different aging set ups will vary on the results too. temperature, humidity, space, wind speed (inside), and the size of the meat, will all affect the end result

  • @TRSshield
    @TRSshield 3 роки тому

    i waited to long for this video. Truly amazing!

  • @NobodyExpectsIE
    @NobodyExpectsIE 3 роки тому

    good stuff! Longest dry age is bestest dryage!

  • @BenTedesco
    @BenTedesco Рік тому

    Can you compare the first steak vs each week? I think that could give you a good comparison since you'd have a control

  • @marioh5172
    @marioh5172 3 роки тому

    Well, it's certainly not a new idea but yes, I have had such bbq rubs and I liked them. Cane sugar and garlic powder would have possibly improved the taste in the mix.

  • @wrap-itsolutions2387
    @wrap-itsolutions2387 3 роки тому

    With dry aged I personally like to leave some of the dark meat and fat ... just around the edges ... tastes amazing!

  • @RasmusHald
    @RasmusHald 3 роки тому

    I have had 10 week dryaged cote du bouef. I really liked it, but it sure had a much more mutton like flavour profile, so I understand why many feel it is to much.

  • @erikfeddes7799
    @erikfeddes7799 3 роки тому

    Gave video, leuk experiment.. mijn eerste x dat ik in aanraking kwam met dry aging, was op UA-cam, een filmpje over 120 dagen wiskey dry aging. Linnen kleed om het vlees geknoopt en om de zoveel tijd ging er wiskey over. Misschien een leuk experiment met verschillende soorten goeie sterke drank?

  • @daveevans7438
    @daveevans7438 3 роки тому +11

    You hit it on the head when you said.
    "It's a commercial thing"
    The longer you age it the more you have to cut off.
    When you have to take a 36oz steak and cut it down to a 8oz, is it really worth it?
    On your next video save the cuttings so we can compare the total cut aways.
    How much are we feeding to the dog and how much are we getting to eat.
    Great cook!👍

  • @highbypass
    @highbypass 3 роки тому

    Great video guys. Now I’m hungry !

  • @e6barlow
    @e6barlow 3 роки тому

    Great stuff. Keep it coming!

  • @jeroenderksen5016
    @jeroenderksen5016 3 роки тому

    Great video boyz. I hear you speak about the beefy taste..but how was the tenderness from td firstly till the last? And yea make another one 😋😋

  • @jimpalmer4061
    @jimpalmer4061 3 роки тому

    I did 4 weeks once on a choice 3 bone and it was great. Would love to see something about 12 weeks

  • @pastra2435
    @pastra2435 3 роки тому

    Nice!
    Longest....10 weeks butter aged.YUMMY

  • @Alex-zi1nb
    @Alex-zi1nb 3 роки тому +1

    good video idea, but for a true test would have been nice to see two things - standardized cooking, and blind taste. for the cooking you could have su vide them all to same internal temp then seared each side 1 or 2 min so all the same exact process. for blind testing you couldve had your team test and guess which was oldest based on flavor (you would know obviously and be able to tell them)
    also seems like 9 weeks is the very longest you want to go bc the dead/tainted color looked like it was starting to creep into the meat itself. not sure if that is ow it appears or if that dark color is okay

  • @edwardkennedy2031
    @edwardkennedy2031 3 роки тому

    I really like that you aged the beef of different lengths and evaluated the flavours by age. Would it be possible to do the same using cheap cuts and in a domestic fridge?

    • @jlozano2014
      @jlozano2014 3 роки тому +1

      If you have a dry age bag yes it is

  • @bubbafatas2588
    @bubbafatas2588 3 роки тому

    Very very few of us have the refrigerators to do any of this! How about dry aging a steak after is has been sliced into portions?

  • @arno-4709
    @arno-4709 3 роки тому

    Great experiment 👏🏼👏🏼👏🏼

  • @joshuadibble3815
    @joshuadibble3815 3 роки тому

    Great video as always. In the future consider a blind taste test as to make the experiment more pure, also consider a cooking a regular non-dry aged steak as a “control” for comparison. Keep up the good work guys!

  • @SendItGarage
    @SendItGarage 2 роки тому

    I’d like to see what method of dry ageing produces best flavour IG in butter, salt, lard, bone marrow fat ect😅

  • @fodaforce90
    @fodaforce90 3 роки тому

    Part two let’s gooooooooo!

  • @parttimegodxx
    @parttimegodxx 3 роки тому +1

    Looks nice

  • @karl1111
    @karl1111 3 роки тому +4

    Please look up “The theory of diminishing utility”. The more you get, the less you enjoy of an item! The FIRST bite of anything, will be the most flavorful!
    As you taste, you must cleanse your palette because your taste buds have been previously stimulated with a like flavored item, thus ginger with sushi!👍

  • @richardwhitmoyer7918
    @richardwhitmoyer7918 3 роки тому

    It appeared that the 9 week was quite a bit more tender.
    I am a meat cutter in a corporate chain grocery store the question I get the most is what cut is the most tender..... To me it is more about how you cook each cut not the cut.... I would appreciate clarification on this.

  • @Stlmgnolia
    @Stlmgnolia 3 роки тому

    Ballistic BBQ did a 200 day and Chef Curtis Stone in his restaurant in L.A, has a 90day

  • @karl-andreims2840
    @karl-andreims2840 3 роки тому

    Love your content, ive only done dry age bags since 4k+ 1k transport euro for a cabinet will make my wife kill me :) 30 to 63 days have i done so far. But not sure if bags are so good for the 90,100,120 and 180 days. Would be cool if you tried, can you also tell me name of your dry age cabinets :)

  • @kirkchatwin6160
    @kirkchatwin6160 3 роки тому

    Please keep going guys

  • @TheMFLORD
    @TheMFLORD 3 роки тому

    Great video!

  • @compagnomarco
    @compagnomarco 3 роки тому

    I tried a 200 days dry aged steak, and it has been the best one of my entire life.

  • @NicksGotBeef
    @NicksGotBeef 3 роки тому

    Amazing looking steaks and great test

  • @deathbloomtv
    @deathbloomtv 3 роки тому

    Hey Boiz 😉 from spain here. Experience from butcher 5 weeks and from butchers here the Meat is great tender juicy and soo tasty. But i am also interested and i like you and your videos. I wish to see more good stuff like this.

  • @notold37
    @notold37 3 роки тому

    I will start by saying I've never had dry age steak, I'm on a limited budget and I don't see the point of it, I look at the waste of what you throw away, I'd rather eat my whole steak than throw it out, great video 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘

  • @RiazUddin-sk3uw
    @RiazUddin-sk3uw 3 роки тому

    Roel and Morrison doing science 👏

  • @chrisprice3493
    @chrisprice3493 3 роки тому +2

    You need to make gap between them bigger, if you are going to eat them one after the other. Or otherwise you will not notice the difference. Two weeks apart, 8,10,12 Great work guys and does your book have, cure your own bacon recipes in?

  • @chazzzman4422
    @chazzzman4422 3 роки тому

    Lennox Hastie does like a 240 day dry aged. I wonder how much difference that would be.

  • @donezinesgt
    @donezinesgt 3 роки тому

    Thank u for making me a steak fanatic!!! Can’t w8 for u to send me that Phantom Grill! Lol

  • @gregbetts8057
    @gregbetts8057 3 роки тому

    myself , i would have kept the bone in , just my preference . good vid

  • @Duschbag
    @Duschbag 3 роки тому

    LOVE... Dry Aged Steaks...!!

  • @shadimurwi7170
    @shadimurwi7170 3 роки тому

    Chicken goat cow liver also taste great

  • @Teamphi19132
    @Teamphi19132 3 роки тому

    I would like to see what you can do with all the dry trimmings in different recipes. Burgers, chili's, meatloafs

    • @Smirnoff44
      @Smirnoff44 Рік тому

      Hey, you can't use them at all for anything they are all binned, that's why people say its expensive as you loose all the trimmings.

  • @29madmangaud29
    @29madmangaud29 3 роки тому

    Thanks PitmstrX,,,,, I've got some buddy's of mine from work who are trying this "DRY AGING", I'll call them and tell them about your channel, but they probably already know...

  • @dadssmokehouse
    @dadssmokehouse 3 роки тому

    Love experiments!!!

  • @dadssmokehouse
    @dadssmokehouse 3 роки тому

    Whoa, "Jim Morrison"... rock on! 😆

  • @InterTay
    @InterTay 3 роки тому

    I Would like to know if they got dryer as they aged

  • @toddmilner7843
    @toddmilner7843 3 роки тому

    Did they smell different when raw?

  • @Daeduluus
    @Daeduluus 3 роки тому

    The big question is is it worth the amount of waste after cut off between 7 weeks and 9 weeks though

  • @benhicks7388
    @benhicks7388 3 роки тому

    More dry age plllleeassee!!

  • @cosmicsurfer5911
    @cosmicsurfer5911 3 роки тому

    9 weeks plus is a must to be non partial. 😋👍

  • @MrEsandSecrets
    @MrEsandSecrets 3 роки тому

    6 week dry age was the oldest I've had. However, I don't cut away the dry parts, why waste good beef?

  • @Jonas_Albert
    @Jonas_Albert 2 роки тому

    4:02. If it has dried out for too long, then it becomes less tender.

  • @dgax65
    @dgax65 3 роки тому

    I would be interested in seeing the results on a few samples aged for longer periods. I don't know if it is worth the cost of using 1 week increments. Maybe you should just do it at one month increments. I think you eventually reach a place of diminishing returns. Is the flavor worth losing 2/3 of the meat? You might be able to do that once for an experiment, but not in a commercial restaurant setting. I think that's why most restaurants are only going to age for less than a month. They have to balance the dining experience with the food cost.

  • @jeeping32810
    @jeeping32810 3 роки тому

    subscriber! I want dry aged pork? Make a 5-8 week dry aged pork option? Small yield, sure. But the taste?

  • @Bartz98
    @Bartz98 3 роки тому

    Sweeeet i love those experiments because u dont have to do it by urseöf to find out how long how much etc its free experience for everyone 👍🏻👍🏻

  • @lucabonaccio
    @lucabonaccio 3 роки тому

    you should try 120-180 dry aged steaks they are the best

  • @4fortune1984
    @4fortune1984 3 роки тому

    Dry age is different then salting the steak and putting in the refrigerator for a few days correct?

    • @Smokeywolf64
      @Smokeywolf64 3 роки тому

      dry aging is slowly drying the meat over time say a few weeks of till a certain moister lever and putting the steak with salt is called brining or curing. although you could dry cured meat.. but where talking charcuterie than.

  • @Alex-zi1nb
    @Alex-zi1nb 3 роки тому

    im also surprised no real mention of "funk" or umami or stuff like that, just increased beef flavour

  • @richardveenendaal9005
    @richardveenendaal9005 3 роки тому

    Such a shame regarding the "waste". I know why. But it where a few good :) What would the taste do, when you have a BIGger piece and cut up from outside and each week from the other side. Where the outside cut off is smaller and each time get more closer to the one steak you want but also enjoy in the mean time.

  • @jcjufer2737
    @jcjufer2737 2 роки тому +1

    Never had a dry aged steak

  • @mercerultimateedition7325
    @mercerultimateedition7325 3 роки тому

    I would do the 60 day again as a base, then 90 day, 120 day, and lastly 150 day dry aged

  • @donhughes8465
    @donhughes8465 3 роки тому

    I have had 60 day dry aged steak. It was....oh...kay. Typical in the UK is 14 or 21 day. There's something "extra" for me around 30 days.