i want to tell you a little riddle: there
are three things in life that are way better
when they age
wine, men and steak. today i'm going to
show you how to get the latter
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let's get one thing straight: dry aged
meat is the balenciaga of steaks. during
the dry aging process the meat develops
an
out of this world taste, the flavor
concentrates into this mike tyson
flavor punch to the taste buds and
frankly eating it is an out of body
experience
but is it possible to dry age at home and
indulge into this luxurious experience
so you won't have to go and drop your
entire paycheck at the restaurant
yes it is and let me show you how i did
it. usually dry aging means it's done in a
low temperature controlled environment
like a separate dedicated refrigerator
with a small fan inside that circulates
the air
and ensures constant equal moisture
levels. this fridge is different than a
regular one as it should be opened on
special occasions, only when the queen of
england comes to visit or when you want
to visually check the meat. this is
because you want to keep the inside
temperature as constant as possible
no highs or lows like last week's stock
market. now if you think i'm gonna go and
buy a special fridge to dry age meat
you must think i'm crazy. my love for meat
doesn't go that far , but since the only
type of aging i accept in my life is dry
aging, i can definitely do it at home in
my regular fridge by using these special
bags and so do you. first let me show you
my meat. let's start with a beautiful big
piece of usda choice tenderloin. dry
aging works best on big hunks of meat as
you'll have to cut away some part of it
before cooking
so start with a big piece of meat that
you can hunt at any costco near you
just don't get the extreme peeled one
since after dry aging all that nasty fat
will be cut away anyway. you don't want
to throw away meat because meat is money
now if you're wondering how dry aged
meat is different than a regular one
well i think it smells like science ! do
you remember that fat chick from high
school who was kinda nerdy, who now
looks drop dead gorgeous
well this is exactly what happens to me
during dry aging
let me explain : the weight loss causes
the flavor to concentrate which becomes
much more intense. also the meat becomes
naturally tender mainly because the
enzymes like alpine destroy the collagen
protein
found in meats connective tissues. thus
we're left with an amazing to look and
taste piece of meat that frankly is
worth waiting for
now that we know all this cool stuff
let's go back to the recipe. i'm gonna
cut this big piece in two, one of the
pieces will be dried for 6 months so
subscribe now to see the results in the
next spring this other piece will dry age
for about one month. in order to do that
we'll need these special umai
dry aging bags. 5 charcuterie bags cost
around 30 bucks. you can buy them on
amazon. link in the description
these are special bags that act as a
membrane between the meat
and the exterior, allowing for oxygen and
moisture to pass through the bag. we'll
take the meat and insert it in a bag
while it's wet
if the surface is dry it won't stick to
the bag and that would be a problem. the
next step is removing the air from the
bag you can do that with a vacuum sealer
but if you do not have that, let me show
you the redneck way : take a big pot
filled up with water
and submerge a bag under the water
starting from one end of the bag, push
the air out by dragging your hand on the
bag
making sure the bag touches the meat
until it looks like this
if there are small places where the bag
doesn't touch the meat that's totally
fine, no worries
then take one of these plastic things
and tie the end of the bag Dexter style
as
tight as you can. you want to strangle
that meat. okay well i mean
that didn't come out right but you get
the idea. now put the meat in a darker
place like my heart or traditionally the
fridge. either way is fine as long as
air circulates on all sides of the meat
to achieve that i like using a cookie
sheet that leaves the meat fourth of an
inch from the ground, a great trick that
tom cruise taught me and the dry aging
process begins now and it will end one
month later while the meat sits here all
the time. quick 10 days update
it looks gucci, its weight dropped like my
self-esteem when i was a teenager. it
started with 1766 grams and we have now
one
five four three grams so that's a thirteen
percent water drop twenty days later
we're about to enter meat heaven and
steak peter is awaiting us
at the gate. the meat weight dropped 28 percent
from its initial weight
so things look good. but this apartment
is kind of boring, let's switch it up a
bit
ah nature ! where were we ? yes so let's
portion and clean up the steaks
first cut the ends off then cut the
tenderloin into one one and a half inch
pieces. take each piece and remove the
leathery part until you'll get a clean
exterior like this
if you're date throwing the leathery
parts away, stop here ! the flavor of this
is richer than jeff bezos so just use
them next time you're making chili or
burgers
or use them as a winter blanket. as for
seasoning i recommend using only salt
and letting that dry age flavor punch
you right in the face. so let's check my
nike steak tool box for
salt. where is the salt ? hold on, where the
[ __ ] is the salt ?
no... i forgot it at home. after fake salting it
time to grill these bad boys up and i'm
not even gonna use the thermometer to
check on the temperature because i feel
lucky today. says the girl that forgot
the salt at home
flipping the steak a few times letting
them sizzle until they look
gorgeous and ready to be devoured. what
can i say, i feel like i took the flavor
rocket to the moon. the meat is super
tender, very beefy almost bison like in
taste. i almost get the feeling of eating
funky cheese
in french alps. please excuse me while i
indulge in this plate of meats and let
you in on this beat drop
let me tell you something okay ?
i said flavorful steaks instead of cake, dry
aged meat, make that steak game weak
whoa yeah yeah yeah you eating some dry
aged meat bring the salt leave the
pepper for this dry aged meat
because forever and ever that's what you
want to eat. now bring the meat
make dry age, that's some dry aged meat
now bring the knife throw your cake for
this dry aged meat. i'm talking damn damn
damn that's some dry aged meat
flavorful mouth shot that's some dry
aged meat
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all right guys and that's a wrap ! i
definitely recommend giving this a try
if you have the
money to experiment with this kind of
stuff
anyways thank you so much for watching
if you enjoyed spending time with me
destroy that subscribe button, teach that
youtube algorithm who's boss and like and comment
on the video
and until next time remember life is
hard, better get used to eat
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