There's nothing better than dry-aged or is there?
For today's cook dry-aging this beautiful export rib in butter
In a lot of butter!
I put the butter on top of the sous vide circulator
so that it would come to room temperature faster
then i put all of them into a pot to make it a nice smooth texture
once the butter became spreadable it is time to work on the meat
Now this is prime beef which i got
from DemKota from Minnesota since this is large enough I decided to split it in
half to test half dry-aging butter and the other half as real dry-aged.
After splitting it in half you can see the wonderful marbling. The first one I
started using the UMAI bags remember this is a special bag this is not a home
ziploc bag it is consider a membrane that goes around the meat to dry-age.
It is not a regular vacuum bag or a ziploc bag it allows you to dry aged at home
without any special equipment. For the second one there's not much to do except
clean the surface a little and cover the whole thing with butter. I spread it out
until every little piece was covered once the bottom was covered with butter
I flipped it so that I can spread the rest on top check it out
now there's pretty much nothing else to do but to put it in the refrigerator.
I am using my regular refrigerator it is not something as special so that it
maintains a temperature between 34 degrees to 37 degrees Fahrenheit now
there's nothing else to do but wait 60 days.
After sixty days this is what it looks like
I was surprised to find this black spot which freaked me out I honestly
thought my meat was completely ruined. What in the world was that? So I quickly
opened it up to find out what it was. After opening it out I was quickly
rewarded with this. It looked like perfection.
the only really odd thing for me is that
it smelled like butter it did not have a dry aged smell it did not
even have a beef smell it smelled like a hundred percent butter!
It was odd and satisfying at the same time this is looking extremely promising
Now let's go to the real dry aged after removing from the refrigerator I quickly
opened the UMAI bag as expected perfectly dry aged then I opened it out
after bringing it up to my nose and smelling it which is the first thing you
should do when dry-aging it smelled wonderful it smelled like
nutty beefy no foul smell whatsoever and the way that I'm used to
perfectly dry aged beef when putting them side-by-side you can tell the difference between them
I was very happy from the yield of the butter it looked like I was gonna have
almost no lost at all that is very promising so then I decided
to cut them into steaks.
As I'm removing the butter from the steak this is the black spot we
saw earlier as you can see is just dried blood nothing else no big deal
and the dry-aged steaks looked perfect
once the steak was cut it was time to trim them. Remember never throw your
trimmings away there's a lot of different things you can do with it and
I have shown that in the channel already. As expected we did have quite a bit of
lost between the dry aged steak. Now it's time for the butter. Once the butter was
removed I was surprised because the edges were all oxidized in both sides.
That did not look very good to me and after smelling it it didn't had a
little funky smell once you pass the butter obviously. So I decided to trim it.
Once they were completely trimmed I put them side by side so that you can see
the difference between them dry aged butter on the left
and the real dry aged on the right
But now that we have these two beautiful steaks ready it is time to cook them and
see how they taste. To ensure I'm cooking both steaks at the
exact same temperature I am using my wireless thermometer so that me and
Angel can really taste the flavor of these steaks
I am only seasoning them with salt and pepper. Now that we have these beautiful
steaks ready it is time to cook them and I am going to be reverse searing them
with the slow an d sear and the weber kettle.
So let's do it!
Wow.
What do you think Angel? Wow it looks awesome!
It looks impressive we are starving are you ready
to try it? I'm ready to go! They are different we have a and B are
you ready? Oh we got a little experiment? We got a little steak
experiment today Angel. Oh man let's go let's go. Let's go enough talking this one is very
special here it is for you my friend Were cutting it! Cheers!
That is fantastic!
Hmm it is super tender, super juicy, extremely flavorful
What do you doing? Its awesome. No hold on you gotta. This one is seconds worthy.
Hold on, hold on not yet Angel!
Alright lets eat another one I just got that one in half.
I can't it is fantastic, wow this time you got the big one. It is incredible. Wow!
so juicy
Are you ready for the second one? Let's go. Now I'm excited to find out how this one tastes.
Whats the what are we testing? I'm gonna tell you right after we try it. We testing the
juiciness? Right after we try it I'm gonna let you know I'll take that one
you take the bigger one you can take the big one this is the bigger one. All right
Angel let's try it, cheers buddy!
I've been robbed. Cheers
hmm way tender way flavorful a unique taste
I already got it I know what happened. What happened Angel
which one is better for you Angel
I know what happened here. What happened?
This one is dry aged Wow you can tell you can
tell my boy is learning everybody he is learning you get that nice little funk
you know you know what I think it is but it tastes like a little bit to me I mean
I don't know maybe other people say something else but to me as I go kind of
like a wine make a wine you taste that go something like that like it's not
like yeah I know you say he's like nutty I say it's kind of like wine look it's a
wine ish flavor like you can't get a grasp around it it has an additional
type of flavor that you don't really know how to describe that I agree with
Angel, remember the butter steak you've been asking me to do it forever
oh the one that's the butter steak that's a straight butter block that's
the butter steak, it is incredible everybody. Now is it dry aged?
it doesn't have the same flavor as dry aged to me
I agree with you it's a very good steak it
is a fantastic steak obviously this is a prime steak we started off with the best
of the best but at the same time it is not a dry aged steak it doesn't have
that nice funk. Right? That little funk of dry aged not even close however it is
incredible it is incredible I mean I like it a lot
but I don't think that is dry aged in my opinion is not really too dry aged
I agree with you Angel it is not dry aged it doesn't have that funk but it is
incredible everybody and it's super soft and it's super tender and juicy and
yum but I don't think it tastes dry aged I agree with you it is not a dry aged
steak. Is it fantastic? Yes. Is it incredible? Yes. Is it tender? Yes.
Juicy? Yes. Does it have the dry aged funk? No, it does not not this time. Angel if you
have to pick a steak and you were in a restaurant and you got a or B which one do you like better
well here's the thing mm-hmm this one has a
very strong meat flavor this one has a very strong dry aged meat flavor which
one do you prefer if I'm in the mood for something that tastes dry aged, dry aged if I'm
in the mood for something that says very meety this one. That is not a fair
conclusion you gotta give me an answer you have to pick a steak A or B
If you don't have a choice and you're going to die Angel we have steak A and we
have steak B which one would you pick? The dry aged I am with angel a hundred
percent the dry aged steak is better however this steak is fantastic
I recommend you giving it a try once will I do it again no I don't know it's too
much work to do it the butter is very messy you know butter everywhere you
know we have butter when we were doing this up upright noses hair you know
cleaning the butter after I a tremendous amount of work I would not do
it again but it is good it is not bad. It's tasty. It's tasty now the dry aged
is way better and I recommend that a hundred percent dry age is dry age bro
Dry age is dry age! I don't know if this is gonna really count as dry aged you had it in
the fridge for a while but I feel like what happened is that it kind of just
vacuum-sealed . It vacuum sealed in butter, you are absolutely right. It kind of just vacuum
sealed the steak in butter. That is a perfect description vacuum seal the
steak in butter when you open the steak is just feel like a fresh steak it
doesn't feel like you know this one when you touch it it's like hard hardcore but
after you cook it it's so soft and tender this one is exactly like a fresh
steak but I more tender than a fresh steak that's the only thing I can tell.
And I don't know that's because it's prime or what but that was a very good
vacuum seal we had. That's another thing too.
It had a really good vacuum seal. You call the butter experiment a vacuum sealer Angel!
The vacuum sealing experiment. That's a good explanation right there it is a vacuum sealer of butter
because I don't know if it does anything at all because the steak is already a very high
quality. This one it does something I could tell you that. Like the butter was
salty butter. Yea it was salty butter. So maybe it dried it a little bit
but it was mostly just. Not really. I feel like it was just sealed
yeah I agree with you I like it though don't get me wrong everybody the butter
aged one is fantastic but it does not come close to the real deal.
guys I hope you enjoyed the video
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and remember if you're 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. Hold on a second I have a question for you guys would you like me
to cook this one Sous vide so that the guys in the office can try it as well maybe
has a different flavor on sous-vide right that's a good idea
I guess it's... Are you being jealous the season of giving I guess you know come
on we gotta give. Fine we can give it to them fine! Is only fair if they try it too- comment below
if you want to see them try it and I'm gonna make it happen. That way you can watch
the boiling bag guy do it. Anyway guys thanks for watching.
I'll see you on the next one take care bye bye.