Dry Age Steak VS Wet Age Steak Sous Vide - Is there a DIFFERENCE?

Is dry age steak really different than a regular wet aged steak? On this video I do a side by side comparison, lots of people never had dry aged steak before, so this is a good test to let you know if it is worth it or not. The results might be surprising to some.

HOW TO COOK DRY AGED STEAK SOUS VIDE
I cooked it for 2hrs @ (129°F / 53.8°C)

* INGREDIENTS * I used for this sous vide cook.
28 Days Dry aged steak
2 weeks wet aged steak
Seasoned with salt, pepper and garlic powder

Pesto Sauce
1/4 cup Basil
1 tbsp Tosted Pinenuts
2 garlic cloves
Lemon zest 1/2
1/2 lemon juice
salt & pepper to taste
4 tbsp olive oil
1 tbsp parmesan cheese

Chickpeas Salad
1 (15 oz) can chickpeas
1 cherry tomatoes
1/4 cup queso blanco
Salt and black pepper
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FOLLOW ME ON

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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS

* SOUS VIDE EQUIPMENT *

* EVERYTHING I USE *

* TORCH SET UP *

* SEARING GRATES *

* KNIVES *

* SMOKER AND GRILL *

* OTHERS *

* VIDEO EQUIPMENT *

* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)

[racays]

Am i missing something ?? There's no mention of wet aging ?!

[jackytan]

I have a love-hate relationship with this channel.... I love seeing the meats and i hate not being able to eat them !!

[aurelion]

The most underrated food channel ever i hope you reach the 1 million subscribers this year or asap

[epsilon]

Poor Maumau always has to sit there and watch the two of you eat first, it must be torture! You need to let him try it first some day!

[Raphie]

"I lost 30 lbs. many times. Gained it back because I love it."

Ninja speaking that wisdom for the people.

[poko]

Guga just wanted to let you guys know that my daughter got a Jolie for me in Nov for my 51st Birthday and I have been cooking with it non stop. While searching for help on how to use it I came across your youtube channel. You guys have one of the BEST cooking shows I have ever seen. It is AMAZING!!! I take care of my 79 year old father who is bed bound and he picks from your recipes that we watch together on what I cook next. We can't wait for your next video to come out to start a cook! I just want to say to Nija, Mami and yourself Thank you so much for what you provide to the community in content and engagement! Cheers! poko

[McBrewmeister]

Thank you once again guys for another AMAZING video.!!! This is one I have been waiting for. I just purchased my second Anova now I’m off to purchased UMAi dry age bags. Keep up the great work gentlemen.

[JPMCuisine]

Yes there is a huge difference - I posted a video on my channel where I wet aged ribeye for 60+ days. If you’ve had dry aged you’ll tell immediately.

[nublord]

I bought a dry aged steak from my local supermarket and didn't notice too much of a difference in texture but it had the sort of funk that I've heard described. I will definitely have to try dry aging my own some day to get similar results to yours.

[calvinmcnair]

Hi Guga. I’m wondering how long you “wet aged” your steak for? When I wet age my steaks, I let them age in a vacuum or crio bag in my refrigerator for at least two weeks. I don’t have the facility to dry age meat. I’m letting short ribs for Super boel Sunday. Give that a try. In the mean time, take care.

[nikkomchenry]

I have seen and love all of your videos so please don't take this as hateful criticism. I noticed you edited out more of the tasting part of the video. I understand that you are fine tuning with each new video however, that is my favorite part of your videos! I don't know how the rest of the community feels, but you three are what separate yourselves from the rest of the sous vide channels. By all means it was still a 10/10 video, keep up the good work, and thank you for all of your videos. I think more time on that part vs less is better imo.

[SheldonCharron]

I just dry aged an 18 pound ribeye for 47 days using Umai bags and the steaks were tough as nails. They lost about 1/4 of the weight and i trimmed them well, but the were tough and didn't taste better to me. I only used salt and pepper and reverse seared them on a grill and infrared burner. Today was the second batch and I doubt I will do them again.

[stamasd]

Actually after I saw your dry-aged steak video I went and ordered some Umai bags and used one to age a chunk of prime rib for 4 weeks. It came out really good, even though the bag was very infuriating to use (my heat sealer would burn through it no matter what I did). Eventually I left the bag incompletely sealed, but nothing bad happened and after 4 weeks the steaks I cooked from it were great. I didn't really sous-vide cooked them properly all the way, 129 degrees for less than 1h, then finished over charcoal. Still turned out great.
One thing that I was really looking forward to were the little dried bits that I cut from around the steaks after the aging process was done. My dog was drooling but sorry, he didn't get any of them. I cold-smoked them for about 1h, and they ended up better than any jerky I ever made. I'm still taking little packs of them at work every day for snacking.

[jeffstanley]

I bought a 15 lb slab of NY strip steak and brought it home. I removed the wrapper and placed it into my refrigerator and left it there for 32 days. At the end of that time it had dried out to less than 10 lbs. I think we can safely assume that it was pretty well desiccated. I removed all  the outer skin which was nearly black in some areas. I seasoned the beef which was bone dry to the touch. I cooked one slab as I cut the whole loin which resulted in huge steaks sous vide at 129 degrees for the usual two hours mentioned here. It was like eating shoe leather. NY strip is not going to cook up tender and dry aging did not help at all. Great video as usual.

[boomertsfx]

I wonder if smoked salt (in the bag) would transfer into the meat enough ... maybe a fun comparison vs the smoke gun afterwards?

[DapperDop]

Those dry aged steaks looked pretty normal, aren’t dry aged steaks typically a touch darker? I mean even after you trim off the rind

[samuelhacaj]

Hi Guga, just an idea for expetiment: Inoculation of penicillium nalgovience or some meat fermenters during dry-agenig.

[cjvs]

What are you using to seer it? I bought a hand held torch and it takes forever. Thanks guys keep up the great work.

[wrthrash]

As of today and since September you cannot buy a Searzall and they may have GOB, so do a torch comparison: Searzall,  Iwatani Butane, & Propane spreader tip & heat-shrink tip

[untipo.]

The automatic translation in italian of the title is something like: "the steak of wet age vs the steak of dry age (la bistecca dell'età umida vs la bistecca dell'età asciutta)" 😂 it sounds epic