Thanks Manscaped for sponsoring this video. Dry aged beef, I am addicted to it. I've done so many
experiments throughout my cooking journey and every single one of them I've learned
something, and 90% are just delicious. You see whenever you dry each beef two things happen;
number one it makes it super tender, and number two it develops an amazing flavor. But today
we're gonna push all limits as I'll be dry aging a steak for an entire year and hopefully it's going
to be the best steak of my life. And everything starts off with the beef, this one is a three bone
beautiful standing rib, and as you can see it's just perfect to dry age steaks. Now here's what
I'm gonna be doing since this is gonna be such a long dry aging experiment I have to have a control.
So first I'm gonna be splitting it in half one of them I'll be freezing it and then I'll dry age it
for 35 days, but the second one with two bones I'll be dry aging it on my dry ager for a whole year.
After 365 days this is what it looks like. It's no longer beef it became a fossil. Even
though this looks like it's moisture it's not, it is 100% bone dry. The smell that comes
out of this thing is funky. And as you can see the dry ager did a wonderful job of
preserving this meat that's because there is no mold at all, and most importantly it gives
me confidence to go ahead and open this up. And right as I picked it up I'll tell you one thing
it is a rock. And the opposite side come on now, if that does not look like a mummy to you
I don't know what does. But hey let's go ahead and open it up and see what we got. I've done some
crazy experiments before which is very difficult to open it up, as you can see I'm having a real
hard time. Now right at this point right here the smell hit me like a truck! This funk is in a whole
new level. And as we take a closer look one of the biggest surprise for me is that it was still red.
I thought this thing was gonna be completely dry. So I went ahead and continued to open it up.
First thing to do is to remove the bones, and as I took it off take a closer look. Check out the edges,
this is not looking very good. But I went ahead and put it on the cutting board and started to remove
the opposite side, and again it is tough. But once I was able to carve it out now you can really tell
that there's a really good amount of redness in there. This is a good thing but hey we still gotta
remove a lot of these pellicles. So I went ahead and started to go to work. I need to remove as much
pellicle as possible. I'm only looking for the good stuff, so removing everything that is unedible is a
must. And once I was done this is what I was left with. My first one year dry age steak experiment.
The fact that there's still some pigments is really surprising to me, but one of the things
that you cannot tell is the smell. Oh man it is not pleasant! However is this gonna be too funky for
us? We're about to find out real shortly because take a look at our control steak which this one
was dry aged for 35 days. You can see I did have a little bit of loss but not as much as the other
one. Now holding the steaks on my hand is also an experiment on itself. This one does not feel like
a steak, it's like play-doh. As you can see as I push the edges it does not give at all. But hey
I cannot wait to find out how it's gonna taste. And for that I'm gonna be keeping the seasoning
real simple; a good amount of salt, followed by freshly ground black pepper ,and garlic powder.
Hopefully it's gonna be real good, but just in case it's not I went ahead and prepared a quick
side dish. We're talking about roasted potatoes, to finish them off I added a good amount of
mexican crema on top followed by some ketchup and a little bit of parsley for presentation, that's it.
A nice simple side dish just in case things go south because now the only thing left to do is
to go ahead and cook these beautiful steaks. First I'll be putting a sear in both of them, once that's
done I'll be cooking them in indirect heat until I reach an internal temperature of 135 degrees
fahrenheit. So now I say it is enough talking and it is time to grill them. So let's do it!
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this video now let's get right back to it. All right everybody here we got our beautiful
steaks gentlemen. With an incredible side dish today. -Side this looks good the steaks on the
other hand. -What do you mean? -Beautiful and then that one kind of looks like you cook some spam.
-That's exactly what it looks like. -You know how Mcdonald's used to have the super size me? It's
like the super undersized me. -That is correct Leo and there's something in the air that gives me an
idea of something going on. It's a little bit extra. -Really? -Yeah, yeah. -Put a little closer to you. -Oh!
Oh dude what the heck is that? -Jesus that smells terrible! -What are you talking about? That's the
new type of wagyu that Emilio sent over to me. -Emilio take that back. Stop doing that what the
heck man i thought i was going to be eating good bruh. -It smells like poison. What is this? -It's a
new type of wagyu for real. -How new could that be? Smells old. -It's from the snowy section of Japan
very interested I'm curious to find out how good it's going to be. Enough talking everybody let's
give this a go alright. So we got a little experiment going on as you guys can tell alright. I want to know
which steak is better, which one is more delicious. -I have an idea. -Do you have an idea? -Yeah I think I
have an idea. -I'm looking at the steak and it looks worse and it smells worse. -I say enough
talking let's give it a go all right. We all start here all right enough talking let's give this a go.
Cheers everybody. -Cheers.
-That is a good steak right there. -You see you guys don't trust me.
-Trusted this one. -Oh man that is delicious! -I taste the controlled dry aged steak.
-I think even though it's a control still very juicy, still got the charcoal flavor,
and I can't complain. -This is more what I was expecting you know. Nice
and beefy, juicy and you just get a little bit of that funkiness, perfect. -I agree 100%
this is a wonderful steak. I say enough talking because I'm excited for this one here. -Angel uh. -Yes,
yes, yeah. -Angel. -Yeah thank you. That's just a potato with some crema. -Guga I'm buying time right
now. -All right let's try the side dish so that everybody's happy. -I am afraid of what I'm smelling.
-It almost makes it a little bit difficult to breathe it's it's very pungent.
This snowy new Japanese wagyu already not off to a great start. -Enough talking let's give it a
go before these boys figured out what's going on over here. You guys ready? Cheers everybody!
-Cheers. -Oh that's good. -That's crema. Oh that's nice. -It's not super crazy, it's not super fancy it's
simple but it's effective. -Very good you guys can enjoy your side dish no problem, but enough talking
it's time for why we really here. This new japanese wagyu. This old japanese whatever, whatever that is.
-I'll be completely honest this is not a new wagyu all right. It's something that i did to the steak
and hopefully it's gonna turn out good. Enough talking let's give it a go. Go for it please, dig in.
-My god it's like cutting beef jerky. -It is exactly like that. It reminds me of spam smell it. -Oh my
god it smells worse than it, that is bad. -It is very, very strong everybody. Is this safe to eat? -100% -100%
-I saw that. -I know you guys are super excited but i said enough talking let's give this a go.
Cheers everybody. -Cheers. -Oh my god. -Oh it's like a [ __ ] eraser bro.
-You still have it in your mouth? You swallowed it? It's extremely, extremely
potent, pungent pungent pungent. -Yeah pungent. -Yes that exactly. -This side dish is so good.
-Oh man you're the only one that swallowed if you don't survive we know the reason why Angel.
-We'll keep you guys updated. -I dry aged this steak right here for 35 days and this one for a year.
-A year? -You got issues bro. -It doesn't smell like a steak, it doesn't feel like a steak, -It
doesn't break like a steak. -And most importantly the smell, as I was slicing it in the studio you
could smell this from all the way up to Japan everybody. That's how bad it smells, it smells
extremely funky. -If you like funk all right by all means. -I wouldn't even consider that steak it is
it's almost like eating a sponge. -I'm worried for my health right now. -No you're fine.
It was always at a controlled environment at the right temperature so it's not going to you're fine.
You're not going to die, you'll be here tomorrow. I hope you guys enjoyed this video, if you did enjoy
hit that thumbs up. If you're not a subscriber be sure to subscribe for future videos. Remember if
you are interested in anything I use everything is always in the description down below. Thank
you so much for watching, we'll see you guys on the next one. Take care everybody bye-bye.