welcome friends welcome back to the
kitchen uh today we are going to pull
another rib primal out of the dry ager
now i had made these big plans of when i
was going to pull them out i had this
schedule
kind of all went sideways this rib
primal has been in here now or all of
them have been in here now for 120 days
so we're going to pull this out this is
a three rib primal that i got from my
friend
jamie and this went in
um at 7.91 kilos
it's 6.46 kilos now so we've lost
not an insignificant amount of weight
being
in the dry ager now there's not a lot of
mold on this at all there's
just a tiny tiny little bit of mold
and i know that down in the comments
section i get comments all the time from
people saying oh
you know you're never going to get mold
in that
small of a unit you're not going to be
able to build up the flora that you're
looking for
i'm not looking for excessive amounts of
mold there's a little bit
more on some of those but i'm not
looking for it and in researching this
project
i spent quite a lot of time hanging out
with chefs and butchers who have
big room sized dry aging cabinets
for the meat that they either serve to
the customers at the butcher shop or
in the restaurant and pretty much in
every case
with one exception in every case
they were they viewed mold as
a failure if there was mold in their
cabinet or on their meat
they failed they weren't looking for
that super moldy
blue cheese flavor they just wanted a
slightly
funky but more beef beef
flavor and that's what i'm going for
here
i may at some point stick some meat in
the
smaller dry edger that i have that i'm
using to to
do cured sausage in a smaller
environment and introduce a specific
type of mold and see what happens
that's down the road right now i'm just
looking for big beef
flavor now i need to trim this up so i
need to remove pretty much all
of this and this little bit of fat cap
and all of the hard on the outside
now said it before say it again not a
butcher
don't do this every day i may have a
little bit of trouble getting this this
done
and yes i've watched butchers do this
over and over and over and there's a
difference between watching someone do
it and thinking that you can do it
and then actually standing here and
trying to do it
two different things if i did this every
day this would be a breeze
i'd make it look effortless but i don't
do it every day so if you're doing this
at home for the first time
don't feel bad if you don't get it right
on the first
try don't feel bad if you don't get it
right on the tenth try
it'll be okay do your best and uh and
just hack away at it it'll be fine
okay so there's quite a bit of fat here
that i can render out
and there's little slivers of muscle in
here little bits of meat
that i could probably save i could cut
out and use it to grind into sausages
or hamburgers or meat pies or something
like that
so i'm getting closer to to getting this
cut down next thing i think i want to do
is remove
this pellicle here on the end this hard
bit um
take it back and then i'll cut along the
ribs and see if i can get
three uh decent sized stakes out of this
it is hard that
pelican surface is really hard
so in here just below the surface
there are some spots where
some mold came through tiny little
crevices where the mold got in
so i'm gonna have to cut all of that
away
okay oh
okay so that smells fantastic
really big beefy smell i don't get a lot
of mold smell even though
there is a tiny little bit of mold in a
crevice there
that's following through
i'll clean up these other two and i
don't think i'm going to be able to
leave them
on the rib i think i'm going to have to
cut them off off the bone completely in
order to clean them up and get all of
the pellicle off the outside
i'm going to trim this one up first and
get it ready
for cooking today
see how that mold just went through that
little crevice there
that's all got to go so i'm going to
lose quite a bit of the fat on the
outside but that'll be fine
now i did lose more to trimming this
time than i did last time
i had expected that this um this rib
primal has been in the dry ager twice as
long 120 days i think
i pulled the last one out at 50 days so
just over double the time
so i knew that there was going to be
more pellicle on the outside that i
needed to trim away
but i did lose more than i expected
because of that
vein of mold that ran through the middle
there were a couple of spots where it
ran all the way through
and i'm not really sure what caused the
gaps in the muscle
that shouldn't have been there i
probably could have tied the primal
maybe to tighten it up
which could have stopped that but i'm
not sure that i could have tightened it
enough
so i'm going to take one of these steaks
i'm going to vacuum seal it i'm going to
stick it in the freezer and i'm going to
save it
for a big reveal at the end when we're
going to taste different steaks dry aged
for differing amounts of time
the steak that i'm going to cook today
i'm going to salt pepper it i'm going to
leave it out on the counter and then
we're going to do a reverse
sear and yes i know a yellow cutting
board isn't correct
for beef it's the biggest one that i
have i know that this is supposed to be
used for chicken but i'm not in a
commercial kitchen i'm in my home
kitchen
i'm pretty sure that i'm going to get
this clean and i'm pretty sure that i'm
not going to
cross-contaminate it with raw poultry
it's okay don't freak out now this has
been
in a low oven 200 degrees fahrenheit for
just about an
hour and i've cooked it right now to an
internal temperature of 120
122 degrees fahrenheit that temperature
will rise
as it equalizes sitting here on the
counter as i heat up the cast iron pan
and i'm going to get this cast iron pan
really hot i'm going to hit it with a
little bit of oil
and we're just going to sear the outside
this should get me to a medium
rare which is how i'm finding i really
like
dry aged meat i like the dry aged meat
cooked just a little bit farther
and one of the things i've also found
about dry aged meat is the longer you
dry it
to this point anyway it doesn't stay as
bright pink inside when you cook it
even too rare you don't get that reddish
really red
color the color is really dull it's like
the color has
vanished during the aging process okay
a little splash of oil
okay got a little bit of smoke coming
off looking good and
this comes with a handle so in we go
and i'm just going to press it down
because the bone is sticking up on this
side i want to make sure i get good
contact with the pan
we are going to get a really nice crust
on the outside of this
and we'll just let that rest a couple
minutes
hey jules hi glenn hi friends
so 120 day dry aged rib steak
smells a little funky it okay yeah it
does have an odd smell i wasn't sure if
that was you know the steak or something
else you've got going on
it isn't odd it didn't it didn't have
this
it's not awful it's just not a smell
that i'm used to you don't associate it
with it with a steak no and so it didn't
have that smell
initially but as it was cooking in the
oven
uh i started to notice that it was a
little bit funky so okay
fork i guess we'll just start cutting
into it and see what happens
okay so let's take it off the bone first
and then
do a couple of yeah so there there is no
pink color
no no pink color at all and that's
that's what i found the last couple of
times we've done this huh
so i guess from that yeah you have to
assume that if you're going to be eating
dry aged meat you've got to know that
even if it's done to like a medium rare
yeah
it may not be the color you think it's
supposed to be
medium rare it's not going to have that
color so i'm not an expert on cooking
meat in any way
is that like you know how they always
say you kind of is that the right
i hate that i hate that because i look
at guys who you know
they do this but
depending on what you do for a living
that could be very it could be very
hard you know you could you could be
doing something with that hand all day
long
and and even on my left to my right it's
a different texture
the only way to do it the only way to
know the only way to be sure
is with a temperature probe okay so i
pulled out
even though it's the correct temperature
yes you can't do
122 degrees fahrenheit is what that came
out of the oven at
and then it rested for a little bit
while i heated the pan
and then i just i just crusted the
outside so it has a very meaty smell to
it
it's really juicy too
wow
it has a very meaty taste to it that's
great it's
it's it's chewy even though i know that
it i mean
normally if i had a fresh steak it
wouldn't be chewy like this it would be
kind of soft and melty but it's not
dry bad steak no no no no it's
it just it just pushes back a little bit
and says you know i'm gonna make you
work for it
but the flavor is really good i think
at the same time i know that even though
the flavor is really good
i wouldn't eat as much of it this is
very it's a lot of flavor
it's a lot of flavor it's a big flavor
i'm also not sure if i would normally
wait 120 days to have it
i don't know that it's worth 120 days of
my time
i mean i guess it is just sitting there
on a regular basis i don't know that i
would go 120 days but as an experiment i
think this is a great thing
it's great to find out we we've got two
more that are going to go even
farther and it certainly is more it is
certainly a special it is like if you're
looking for you know a special treat
this could certainly be it this is
special this is this is something
this this is something that would bring
a smile to everybody's face at the table
and they would love it no blue cheese
like there's none of that
funky really funky flavor even though
there's a funky smell here i'm digging
in again so
i'm i'm really happy with this so 120
day
dry aged ribeye steak reverse
seared cooked in a low oven and then hit
in a hot pan
just a little bit this is really good i
wish i could share this with her it's
not the taste you think it's supposed to
be
no but it's still a really good taste
good taste so
i wish i could share this with you
thanks for stopping by see you again
soon
yeah like it's not
it's it's it's a completely different
flavor and i would put a whole bunch of
different flavors
with it so i do notice though that it's
starting to get
pinker in the middle now that it's soft
for a little bit yes and so last time we
did that
71 dry aged strip loin some of those
steaks because we ate them for three or
four days in a row
the day after when i cut them up to put
them on top of a salad
they were very pink in the middle even
though they weren't pink
while we were eating them in the during
the test theories
no clue nothing yet nothing yet maybe on
the next one yeah