welcome friends welcome back to the kitchen today is the day we are going to
take our first dry aged rib primal out of the dry ager we're
going to try to butcher it up into dry aged tomahawk steaks and then we're going to give it a cook
so this is what it looks like i'm first going to
weigh it i'm going to see how much weight we lost
so we started out with 7.87 kilos and we're now at 6.89
so over 50 days of dry aging this lost 1 kilo and yes originally i wanted to do this
at the 30 day mark life got in the way we've gone out to 50
days instead of the 30 that i was hoping for
so it's gone a little bit longer but i don't think we'll see that much
difference in the flavor and what i'm going to do is just push
out all of the other ones by the same amount so that we're still
spaced at the same distance okay let's start breaking this
down as you can see on this side it's dry
not too dry and it's completely clean there's no mold on this side whatsoever
i flip it over though you can see there's just the beginning of a little
bit of mold here just a little bit of fuzz
and there's no smell it doesn't there's no it's neutral it doesn't smell
like it doesn't smell like anything so
there's no there's no funky blue cheese kind of smell or
anything like that it just it smells neutral it doesn't
smell like anything so i don't have the proper knives to do
this really i should probably have a boning knife
and trim this off of the entire rack first and then slice it i think what i'm
gonna do is this is a three rib one two three ribs
i'm just gonna cut between the ribs uh and then trim it up and make it look
nice there's also these three little bones
here on the back that i need to cut off first
so let's get to pulling off these little bones on the back
i was going to have jamie come in and help me do this
but we're in a higher level of lockdown today than we've been for a while so
there we go there's one okay so first cut between the ribs
let's see how i do long
confident strokes
now it is a little bit dry but it's not as difficult to cut through as i thought
it might be
last stroke what do you think what's it going to look like oh
it looks beautiful
so my butchery skills aren't that great but i've got three more in the fridge
over there um they will get better and you'll get
better over time it's just like everything the first time you do
anything it's not going to be fantastic so i'm
going to cut the middle steak is the one that i'm
going to cook today the two end stakes i'm going to trim
them up and vacuum seal them and that's something that we will freeze
and use later to test against the ones that come out of the fridge at
i don't know what the dates are now
okay so i'm going to trim up around the bone here
a little bit of this fat off the outside and i'll get these
other two trimmed up as well okay so my butchering skills not so
great you know my thicknesses aren't fantastic no matter how many
times i go in and work with my friends who are butchers and they show me what
to do hands on and and show me unless you do
it every day you just don't get good at it you really
don't so you're going to do this at home do
your best don't worry too much about what it looks like
it's probably going to be fine in the end i
ended up with two of these major rib steaks these are one and a half kilos
each and then i ended up with a couple of
little weeknight steaks which are fine sort of on a tuesday night throw it on
the grill really easy peasy i'll vacuum seal those as well
then i ended up with this mess of trim the really bad stuff went into the
digester it's gone this stuff is still really
good and i'm going to grind that up for burgers
and grind it up put it in meatloaf shepherd's pie actually cottage pie meat
pies any of those sorts of things there's still a lot of really good beef
in there mixed with the fat
okay so i'm set up outside with a couple of cameras and i've got the blazing
bowl going now the blazing bowl is an overhead infrared cooker
essentially what you find in high-end steak places it is
it is the same as a salamander and the company that makes this
invented the technology in the 1930s this is a solid piece of kit and one of
our viewers who lives in toronto works for the
company that makes this swank he dropped it off and said glenn maybe
you want to give it a try with some of your dry aged beef and i said
yes of course i would so the eagle eagle-eyed amongst you have
said you didn't season it and you're right i didn't season this piece of beef
because let's be frank that's more of a small roast than a steak
and this gets so hot 1500 degrees fahrenheit that anything you put on the
outside any seasoning like pepper or any rub is going to get burnt and taste
bitter so i'm going to season it afterwards just before it rests
now i'm going to put this into the blazing bowl
and i'm going to try to get it inside and i'm going to cook it one minute on
each side flip it and then after 60 seconds
flip it again and i'm gonna go back and forth so that each side gets
about
three minutes i might go four minutes and then i'm gonna put a temperature
probe in it and we're gonna cook it slow
drop this down we'll take it out it's got a little bit of color not too much
and turn it over
and another minute now there's a tray underneath that
catches all of the drippings and in there i'm going to put some thyme
and a lump of butter and we're just going to melt let that
melt while we finish cooking the steak okay so i've flipped it a few times
we've got a really good looking crust on the outside
just gonna deal with that bone for a moment
so i'm going to pull this out this is nowhere near cooked there's no
way if this was a regular steak probably be almost cooked
but i'm going to take this i'm going to move
the cooking grate all the way to the top
i'm going to pull out the drip tray at the bottom
and now we're going to place the piece of beef
on top of that butter and thyme that's in the bottom
slide that back in
and i'm going to let it cook in there under a little bit lower temperature
what's happening is this this grate is sort of holding
back some of that intense heat from the from the infrared cooker
and while it's cooking on this lower level i will turn it over
probably three or four times i started to partially baste it in the butter and
that juice because there's also the fat that came out of the steak itself
that's in that drip pan and also just to make sure that it
doesn't cook too quickly from one side and it's not cooking very quickly
at all i think the outside temperature is working against me well i know it is
um and the thickness of that beef we're up to 71 degrees fahrenheit right
now and it's been about 10 minutes okay
that alarm tells me it is time to take this inside
so turn the blazing bolt off turn off the alarm and i'm going to take
this inside i'm going to salt it at this point and let it
sit and rest before we slice into it i gotta tell you this looks beautiful
oh hey glenn hey friends that my friend smells great smells great
looks great okay it's not dating it's not like it's not like a
lamb chop where you might just you know lamb chop popsicles did you get it at
events yeah no that's that's not that okay so let's cut this open and see what
it see what it's like okay so i tied this
up the strings off
and cut this off the bone
first
and let's see
julie wants a smaller piece now i salted this after i took it off the
off of the blazing bowl and and put pepper on it okay
um i didn't do it beforehand and there's also the butter sauce with the
if you want to put some of that on okay now it's done a little bit more
than we usually would do this but i guess that's just timing
it is cooked more than i would want it to be cooked um
if anybody out there looks at my instagram you would have seen on the day
that i was cooking this that i had all the cameras set up
outside and all of the other stuff set up outside and so i'm
cooking and filming um all on my own so you know sometimes things slip
through the but that's got a lot of flavor to it it
does have a lot of flavor to it um and it's not any so a lot of people
think that dry aged beef has a real funky blue cheese flavor do you get any
of that i don't know i don't get any of that
okay so let's let's try a little bit of this sauce on top
a little bit or you know the glenna mountain the glen amount careful that's
gonna be a bit trippy so that's distinctly different yes right
because you've now got the herbs and the butter and that adds a whole other
flavor to it another layer of yeah it depends what
you're what you're looking for right and what you like so on the whole
i think what we got after 50 days in the dry age was just
a little bit bigger beef flavor and i think that
on the next cook if i can have the people over that i wanted to have over
to help me do everything which we can't right now because we're in a lockdown
i would pull it off a little bit earlier and it there wouldn't be
half an hour between you know and trying to do everything
so it would i would cook it a little bit less but that's a fantastic piece of
meat it is very good it's but it's like the
size of a small roast it is a small roast it is
you know days of eating so um on first flush i would say that's pretty
good i'm liking that thanks for stopping by
see you again soon
you