I tried all DRY-AGE techniques on Rib-eye

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0:00 - intro
1:40 - dry ager
1:55 - vacuum sealed
2:23 - fridge
4:01 - the results
8:16 - side by side comparison
11:19 - taste test

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KEYWORDS
BBQ Barbecue PitmasterX RoelWestra ROEL recipes KEEPONGRILLING eetsmakelijk I tried all DRY-AGE techniques black angus dry ager napoleon grills dry aged steak recipe how to dry age make dry aged rib-eye I tried all DRY-AGE techniques on Rib-eye

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Thank you so much for watching see you on the next video!

[MrEsandSecrets]

This video is very like the ones that got me turned onto this channel: something practical we can do at home. Cheers guys!

[pumpkinheadghoul]

About a month and a half ago I purchased a six pound bone in rib roast. As I usually do, I wrapped it in about three layers of cheesecloth, a little trick I learned from Alton Brown. then put it in my spare beverage refrigerator to dry out for about a week before roasting it. We have two of those small glass front beverage refrigerators, but the one located in our upstairs loft is rarely ever opened. At most we might grab a bottle of water out of it like once or twice a week.

However, each time I wanted to make this standing rib roast, something always came up and I wasn't able to make it for dinner, so I just left it in the refrigerator wrapped in cheesecloth. Two weeks went by and by then I just figured it had to be spoiled, and I'd be throwing it out, wasting around $100 worth of meat. However, I actually forgot to throw it out and didn't realize it until yesterday.

Well, today is trash day, and since I was up extra early, I figured I'd go grab the thing out of the fridge and walk it out to the dumpster. However, when I pulled it out of the fridge, and gave it a smell, expecting it to smell like a rotting corpse, it didn't smell like anything. So I unwrapped it, and discovered it looked dark and dried out, like every 45 day dry aged ribeye I'd ever seen; pretty much exactly like the one you dry aged in your dry age cabinet. I cautiously began carefully carving away the dried outer pellicle, while STILL experiencing no smell at all.

After carving away all of the pellicle, I cut it up into two inch thick individual steaks, seasoned each one with salt, pepper and granulated garlic, and then finally individually vacuum sealed each one. They're now going to rest overnight in my main refrigerator, so tomorrow night we can experience 45-ish day dry aged steaks for the first time ever. I think I'm going to sous vide them at 128 degrees for two hours and then finish them off by searing them on the gas grill. I have zero doubt these are safe dry aged steaks, and I can't wait to try them. In other words, here's another technique. The cheesecloth technique. Simply pat the meat dry with paper towels, wrap the meat in cheesecloth, I use three layers, put it on a rack over a pan, and let it rest in a barely used temperature controlled refrigerator for 45 day. It seems to have done the trick for ours.

UPDATE: So I actually ended up cutting the roast into steaks, then I cooking them via sous vide, and finishing them on the grill. These were by far the best steaks I've ever made. In fact, they tasted every bit as good if not better than a $400 steak my wife and I shared at an upscale steak house on my birthday this past February. When we shared that steak, wife commented that was the best steak she's ever had. However, THIS was every bit as flavorful and tender as that steak was. From now on, every time I get the opportunity, I'll be aging a standing rib roast 45 days before cooking it.

[BT-ihkr]

i bought a small fridge specifically for dry aging. it is one of the larger beer fridge types that is about 40 inches tall. i also bought a thermometer and spent a few days dialing in the temperature so it stayed a constant 35 degrees F. this is the only thing i use this fridge for so once the meat is in it, i don't open the door more than once or twice in 45 days. it worked really well with a 5 bone prime rib roast on a rack over a 5lb pan of salt. with the price of beef today, it is not a cheap way to have a steak that is for sure

[bourbakis]

Good to know. Another option is to use the SausageMaker's dry age wrap. No need for a vac machine. The membrane wrap sticks to meat nicely. One can just put in frige w/o worrying abt contamination.

[MrMBSS]

Great content! I actually really liked the fact that two people got to review the flavor of the steaks at the end, thus removing any potential bias from the person who invested in the dry aging equipment.

[VV_Video]

Just wanted to give a Thumbs Up to the team member, the one with the glasses that came in at the end to taste, for rocking the Karl Kani hat. I haven't seen Karl Kani gear in ages. His brand/line was a pretty big deal as far as urbanwear goes back in the early-mid 90s.

[dioad]

I’ve seen you do the dry ager cabinet and bag never salt technique but we salt dry aged pork when I was a boy coming from the south of U.S. everyone had a salt house especially farmers, great comparison I’m going to try a couple different ones thanks Roel.

[Gabriel_the_Babriel]

For those who can’t afford vacuum machines, a ziplock bag and tub of water can do the same thing.

Put the meat in the bag, then carefully drop it into the water without letting water get into the bag. The pressure of the water on the bag will squeeze out any air trapped in it. It may take a few times of adjusting the meat to get rid of any air pockets, but it’s the poor man’s vacuum bag.

[shotokhan]

maybe I missed the part in which they said this but which method do they think gives the best results?

[pepijn_meijer]

Nice to see that you use the Drya bags 👌👌

[bun-n-cheese]

I used my mini fridge in the garage to dry age. I have a little analog thermometer in there. Haven't tried any other cut but the ribeye.

[wernerschless]

Nice to see you experimental video's with dry aging the meat very interesting stuff 👍

[RumandCook]

Pretty good comparison. Thanks for sharing! 🍻

[thecustompainter]

I’ve wrapped them up in cheesecloth before and placed on a drying rack. Change out cheesecloth after 1st and 3rd day. Delish! 🤘

[theobsession]

When I do Umai bags..which is every 45 days I'm putting new ribeye roast (15lb) in the refrigerator.
Mine always comes out more like your dry age cabinet. Thick almost 1/4inch pelical and dark mahogany color. No acidic smell though. Only a rich nutty/beefy smell.

Wonder if it has to do with the humidity in your refrigerator vs. my refrigerator.

Interesting video none the less. Once I started dry aging beef 5 years ago I haven't looked back.

[timetravellist]

At 9:20, How do you measure the temperature of the grill in the indirect zone?

[JNX]

Amazing video! Where can i get such a knife? Really love it! 🥰

[edisonkertawijaya]

a question, is that mold at the 3:05?

[RiazUddin-skuw]

UMAi dry aging bags look like the most doable and convenient method to me. Nice video, Roel. Cheers!

[FunTowerRadio]

I have a strip loin that's been in the dry age bag for 30 days. The pellicle looks great from the outside. I'm wondering if I should pull the bag offr and put it back in the refrigerator for the last 15 to 20 days. Thoughts?