hey guys, salut! this is Alex! so this is episode 2, not 4 of the mini series about Dry Aged Beef,
and in this episode, we are gonna have some proper steak.
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in the first episode, we covered the essential things you should know about Dry Aged Beef.
if you missed it, hit the link now or at the end of the video.
John, my butcher, and i will be reviewing the differences between two beef rib eyes.
a leaner "Blonde d'Aqiutaine" and a fattier "Normande"
which have been aged respectively 15 and 45 days.
both breeds are appropriate to their respective aging time.
those steaks are cooked and rested using the exact same method.
nicely seared, then covered for 2 minutes each side on a piping hot pan.
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stop!
John is about to use what is called in France, a "Technique de Sioux"
he basically lured me away from the meat pretending my mic was off!
so guys, that's it! i hope you enjoy this immersive experience.
and that you got to taste, i mean, virtually, those luxurious steaks with us.
don't miss the next episode cos it's gonna be tips on how to dry age!
if you like it, give it a like, thumbs up and share that over Instagram, Facebook, Twitter, you know how it goes.
#spreaditlikebutter
the hashtag. the MIGHTY, GREASY, HASHTAG.
if you have ever tried dry aged beef yourself, please share your experience with all details in the comments down below.
and if you have any questions, really, about that tasting session,
please use the comments section as well.
last, people click subscribe cos i make new videos every week and it's always about food, of course.
but also, i guess about inspiration and culture and knowledge, okay?
until next time guys, bye bye, salut!