How-To Dry Age Beef at Home - 42 Day Aged Ribeye

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I show a simple technique for dry-aging beef at home. All you need is salt, a casserole dish, and roasting rack. I age some USDA Prime Ribeye Roast for 42 Days (6 weeks), then I grill up one of the aged steaks and give you an idea of how wonderful this process is.
Items used in this video:
Wusthof Classic 8-Inch Cook's Knife
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Canon VIXIA HF G30 HD Camcorder
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Sherpa Pink Gourmet Himalayan Salt 5 Lbs Medium Grain
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Nonstick Roasting Rack, 14 by 12.25-Inch
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Pyrex 4.8 Quart Baking Dish
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Lobel's Butcher Knife
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Music:
"Nile's Blues" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Опубликовано:

30 сен 2024

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Комментарии : 3,8 тыс.

@davidmount5190 7 лет назад

Why the hell do I watch these videos when I'm starving!!!

@TROYCOOKS 7 лет назад

Hey David, you should give dry-aging a try buddy. Maybe you can snack on something while the meat ages for 6 weeks? LOL I appreciate the comment and thanks for watching buddy! Cheers!!!

@davidmount5190 7 лет назад

T-ROY COOKS I don't think I have a choice now. It looks waaay to good.

@TROYCOOKS 7 лет назад

I usually wait until Christmas or New Years when my local grocery sells whole rib racks really cheap. If you have never dry-aged meat before, you may want to try using the Umai Dry bags. It is a failproof way to dry age meat. Also, 28 days is usually plenty long enough for most people. The longer the meat ages, the more pronounced the dry-aged flavor which some people don't like all that much.

@davidmount5190 7 лет назад

T-ROY COOKS sounds good, I'll have to try it

@LD-qj2te 7 лет назад

T-ROY COOKS Yes the bag idea sounds great !

@NearTheLimits 8 лет назад

4:05 close your eyes while listening

@khaledmajluf9382 7 лет назад

OHHH I LAUGHED SO HARD HAHHA boy that was funny

@thomasdecarlo4672 7 лет назад

Albert Zion LMFAO!

@Davidgarcia-db7rh 7 лет назад

Awsome!

@dmbers892 7 лет назад

I just died

@lionsmaine1238 7 лет назад

daddy

@LerRhann 6 лет назад

Me: I am going to dry age this roast. Me (five hours later): Dam that was good, I guess I will age the next one.

@ralexlu 5 лет назад

Yup lol!

@bananabrain1073 4 года назад

🤣thats funny😂

@737BBJ 4 года назад

HAHAHAHAHA!

@setnomA 3 года назад

Facts my man lol

@MetaView7 8 лет назад

Normal salt would do. It is a waste to use those pink salt, because the minerals would not get into the meat to enhance the flavor.

@franksj1982 8 лет назад

Is the salt garbage afterwards, or can you age another cut of meat or use for seasoning normally? I am just curious if it is an actual waste if you will use it later for seasoning anyway. Thanks

@christopherhall5361 8 лет назад

salt inhibits bateria growth, so i imagine you could probably use it for something else

@venomf0 7 лет назад

MetaView7 it's 5 dollars maybe 10. it's not a big deal

@philipcooper8297 7 лет назад

The used salt is garbage, only good for salting your footpath to your house, in winter.

@appletree8441 7 лет назад

Philip Cooper Than you will have all the neighbours cats hanging around. Great time to sell them to the Chinese.. I know this might seem racist..but Chinese people eat cats. And almost anything else. You make this comment racist for defending a practice that you do not condone.......but just by me saying this...you will most likely say something like...."live and let live dude.". But you would like to have a Chinese person over to your picnic and they bring a basket full of cat chops and fried cats livers.

@2handsfull 8 лет назад

What setting did you set the microwave on?

@TemplarX2 8 лет назад

Sacrilege!

@christopherhall5361 8 лет назад

no, cooking that steak past medium rare is sacrilege

@luisquintana2248 8 лет назад

2hands full, I think 8 minutes on each side but make sure you wrap it in microwaveable plastic.

@weaverpsu 7 лет назад

Steak has actually been proven to taste better just past Med-Rare.

@weaverpsu 7 лет назад

"You want your fat to be warm enough that it starts melting a bit, lubricating your meat and adding flavor and juice to every bite. With meat that's too rare, your fat remains solid. You end up with all the calories and not nearly as much flavor." Kenji Lopez So, I cook my steak at 131 degrees. I think it tastes best at that temperature. Purely opinion but science is there to back it up

@djkevinbradley 6 лет назад

I did this with my Black Angus 6 bone USDA prime. Had the fat cap on, on the rack, on the salt in a separate fridge used for the meat only. 6 weeks later and it was the best piece of meat I've had. Home dry aging works, and this video was an inspiration to do it. Thanks and cheers from Holland.

@sarcasmo57 5 лет назад

Himalayan pink salt, made in San Fransisco.

@bryson1754 5 лет назад

*Made from the blood sweat and tears of SJW hipsters*

@Philocyb1n 5 лет назад

Packaged in san fran**

@ruthless12street 5 лет назад

Himalayan street in San Francisco

@fahadkhanyousufzai1792 5 лет назад

Product of Pakistan packed there

@sargepepp6804 5 лет назад

They found Himalayan in the street and packaged it.

@hansdizzle 4 года назад

Wow aged it 6 weeks and then overcooked it?? Better luck with the next one in 6 more weeks.

@cyphen21 7 лет назад

Now, the real question is, did you really have to wait 42 days to get the majority of the benefits of the dry age? Would you be able to tell the difference between a 21 day and 42 day dry age? I have tried this technique for four days on a much smaller steak, and was very happy with the results. I suspect ~20 days might have been optimal. Anyone else with experience?

@beinghuman3225 Год назад

Temp makes the difference

@joonoho 7 лет назад

i respect you for giving an actual description and a real face expression. most people fake it

@markd2826 7 лет назад

Ardite_Cheese I have a lot of fun with this app r the best app I have ever seen in my life and rrrreeees rrrrrrrrrrr and I love the way r the best of s and s of the world to ss the world of the world and I

@hindugoat2302 7 лет назад

you kinda need them to give detail flavor and smell analysis not just this taste yummy!

@Jeff-S 7 лет назад

Mark D WTF are you even talking about?

@datpmfp 6 лет назад

Agreed, he also told us how many days aged too!

@travishawkins292 5 лет назад

Ah man... 42 days dry aged, then 4 minutes over cooked

@danyluk1 4 года назад

hilarious!!!!

@danyluk1 4 года назад

@White Marlin ever seen meat aging in a butcher shop??

@Soundwave-F7Z 4 года назад

Well done steak? That was pointless

@realtormaynesnv4599 4 года назад

Ya killed it! Aged jerky

@jamesonpearson123 4 года назад

I think the dry-aged meat just doesn't have as much of the red naturally. It is probably medium-medium rare if it wasn't dry aged

@nicksmith3746 7 лет назад

I tried this 6 weeks ago and ate my rib eye yesterday. It was the best steak ever!! 😊

@TROYCOOKS 7 лет назад

Congrats on the successful dry aging Nick. It surely is some fine eating brother!!! Glad you gave it a try!

@loripatterson7882 3 года назад

@@TROYCOOKS Do You have to adjust the temp in the fridge at all?? Thanx!

@ericdroddy7444 3 года назад

@@loripatterson7882 goal is to keep fridge between 36-38 degrees

@kf1416 8 лет назад

thats a bad ass knife lmao

@briangleason5597 5 лет назад

Those cuts of meat are absolutely Beautiful, love the marbeling. I love using himalian pink salt. Thank you for showing how to dry age. Wow, when you cut meat open, just wish I could smell it when you put it on grill.

@MakeSushi1 5 лет назад

I don't think there was any point use Himalayan pink salt... the beef was never in contact with the salt.

@MindBodySoulOk 7 лет назад

I just discovered iron skillets and ribeye steaks are crack

@ffranco77 7 лет назад

goofyfoot2001 that's how I cook my trip tips on the grill. I seer them on the skillet first

@TROYCOOKS 7 лет назад

Yes indeed, cast iron skillets rock!!!

@randybeeman7823 6 лет назад

Cast iron the best wat to go. Also for corn bread

@joshuathompson6053 6 лет назад

Yup now you will never go back.

@Bryan-mw5pv 5 лет назад

@@randybeeman7823 deep dish pizza too 🤤

@ElonCrusty 9 лет назад

The only thing more beautiful than your beef is that camera quality holy crap

@latroca 9 лет назад

Thats what a said. Had to watch this on my hd tv

@MakeSushi1 5 лет назад

I don't think there was any point using Himalayan pink salt... the beef was never in contact with the salt at all, using regular sea salt would have been cheaper and had the same effect

@MakeSushi1 5 лет назад

still good video though, really enjoyed that

@swoosh1873 4 года назад

no himalayan pink salt gives it a deeper flavor that no other salt gives when dry aging. probably 99% of dry aging techniques use himalayan lol

@nobodi12 3 года назад

you need rough grind salt as it absorbs humidity better

@ericdroddy7444 3 года назад

@@swoosh1873 himalayan pink salt also is used because it purifies the air also to help keep bacteria off the meat regular sea salt won't do that

@spizzlo 8 лет назад

It's crucial that you have a very clean fridge and baking soda in there for this (his looked immaculate from what I could see). If you do this process, and your fridge looks like most people's, the steak will be gross.

@TROYCOOKS 8 лет назад

Thanks for the input Stephen. You are 100% correct. I used a spare beer fridge that I rarely open and I made sure it was clean inside before aging the beef. And yes, baking soda works great in there!

@ward2152 8 лет назад

why do u need the baking soda and how much of it do u need ?

@bruceliem 8 лет назад

+ward 21 baking soda is basically salt but in a finer coarse and it works better than salt for deodorizing the bad smelly air. baking soda also assists the salt in the drying process.

@suzukichopper 8 лет назад

+bruceliem baking soda is not basically salt. They're two completely different things. One is sodium bicarbonate (baking soda) and the other is sodium chloride (salt).

@TROYCOOKS 8 лет назад

The baking soda will absorb any "off" odors in your fridge. I just opened up a regular sized box of baking soda and sat it in the back section of my fridge. It works great in the freezer also for getting that freezer burn odor out of your freezer. Give it a shot!!!

@Dwallace718 8 лет назад

So the video was recommended for me and I watched it to its entirety. I don't like you very much.. Why? You are the first piece and didn't even show it on camera. I had a tear coming down my eye because I know I missed the initial reaction. I'm going to make some beef a d dry age just like you did to get that experience. Love the video..... Just subscribed...

@sunghwankim9552 6 лет назад

That thickness... and color.... masterpiece~! respect from S.Korea :D

@rootboycooks 9 лет назад

You wish I could smell it? i wish could eat that whole thing! Thanks Troy, for making me hate life. I need some beef!

@TROYCOOKS 9 лет назад

Give it a try Sal. This experiment turned out terrific brother!!! The smell was insanely good and the flavor was like a steak from and expensive steak house. I'm still blown away by this beef. Wow dude!!! It was awesome!!! Thanks for watching Sal!!

@dnlmadeit 7 лет назад

4:15 "USDA PRAAAHM"

@chris00gcg 6 лет назад

It’s not burnt it’s dry aged so it has very low moisture meaning the crust will be nice and crispy

@vctr87 5 лет назад

that shit is overcooked

@marlboroman71818 5 лет назад

Dry aging meat does not make the meat dry. Fat content is what keeps meat "moist". When you overcook it you then "dry" the meat out.

@vctr87 4 года назад

@Eyeball 007 what?

@mememe0608 8 лет назад

Warning ：do not watch before go to bed

@B8R8 7 лет назад

mememe0608 I'm about to go to bed...I feel you

@grege68 6 лет назад

Wait why its 1:23

@HaiPham-dw2kg 6 лет назад

lmao

@hahahahaha4565 6 лет назад

2:10 am.

@whos_a_goodboy7401 6 лет назад

I totally am though! 😂

@SouthernInquirer55 6 лет назад

HEB in my town? butchers are excellent, produce and others too. We have a 'Gucci' HEB that sells Prime Beef for $$ but I shop our neighborhood store. They cut their 'Value beef 'to order.. some time and work for free. There's always some 'better' beef or whatever? But at $2.99-4.99 a pound? T bones, Rib steaks and Porterhouse? No way to beat that value. I do use some of the process explained here. Can't say enough good things about our HEB. That steak looks excellent! Thanks for the show.

@yourdadsotherfamily3530 6 лет назад

SouthernInquirer55 bro yeah I was about to say. Us Texans are spoiled lol we get usda choice short rib whole rack of short rib beeeef usda choice xD for like 4.99-5.99 a pound and it’s always like the best steaks. Fiesta always has cheaper produce but again no one does better butcher near me like they do

@leoalphaproductions8642 3 года назад

Dude, eat the fat! That’s the best and most satiating part of the meat. Also, a lot of the nutrients come from the fat. I hate when people throw the fat out. It’s such a waste.

@elijahbaltazar9030 7 лет назад

Why are people saying he overcooked it? 1. He didn't even overcook it, it may look like it because the meet will have different colour due to the process of aging. 2. It could be his preference!

@TROYCOOKS 7 лет назад

Thanks for having my back Elijah, I appreciate the support. And thanks for watching!

@jasonsuacidal 6 лет назад

FAXXXX!!!

@jrey6986 6 лет назад

It looks medium to me and if that's the way he prefers then who cares?! You did a good job T-ROY COOKS, that was pink from edge to edge, a hard feat for most.

@AlexZander688 6 лет назад

And with ribeye being extra fatty, I prefer closer to a medium temperature on them. And there won't be any blood dripping from any cooked steak. The red liquid coming from cooked steaks is not blood.

@shariqnaeem9308 6 лет назад

Although I like my rib eye med-rare as well it wasn't overcooked Just cooked to medium well done would be over cooked that's when it's charred and cooked through Not that there's anything wrong with that if you like it but personally it gets rid of majority of the flavour

@e4300 8 лет назад

I have done a similar process as this and it works great, about 10 times I have done this. But here is a hint DO NOT RINSE OFF THE MEAT. No Water.

@carlosguardado3172 8 лет назад

This might sound dumb but do you mean rinse after or before dry aging it?

@e4300 8 лет назад

+Carlos Guardado Don't rinse off at all, NO water before or after. Just open the package the meat is in and place it on the rack.

@Munkifu 8 лет назад

+Carlos Guardado 1.Open package, pat meat dry with (paper) towels. 2. Follow dry-aging process. Moisture/humidity is the enemy of well preserved meat. 3. After aging, remove any unwanted areas by scraping with the back of a knife or slicing off a very thin portion of the outer wall or fat cap. 4. Cook and enjoy your masterpiece!

@JawnSummit 6 лет назад

Would you say it's a bad idea to cover the meat in the fridge?

@beatlebabe1969 7 лет назад

If Rhett never moved to California 😂👌🏼

@whos_a_goodboy7401 6 лет назад

beatlebabe1969 If only we could tag him in this! Lmao!

@brianburroughs 6 лет назад

If Rhett were going to eat Link.

@yourdadsotherfamily3530 6 лет назад

Bruh I was thinking this so much like Rhetttttt?

@doublesdenton 5 лет назад

At the Red House....

@xaniiu 5 лет назад

Lol and aged about 20 yeara

@NothingMaster 6 лет назад

You’re an SOB for making us hungry like that. 😂🥩🥩🥩 Nice dry aging technique! 👍🏻

@Wan_Syah 3 года назад

5:18 Wow is smell good. Smell like teen spirit bruh..

@radigass 8 лет назад

H.E.B= Texas!

@joeyv9688 7 лет назад

Best damn grocer ever!!

@theorder7261 6 лет назад

I liked just for the fact he ships at the HEB

@stddgv11 6 лет назад

radigass With a jaw like that is there any other place he would live. Damn thing could cut steel.

@smittywerbenjaegermanjense2350 6 лет назад

radigass unless your in north texas or the panhandle...

@allincamo 6 лет назад

Dam, 95.oo I so need to go grab me a farm girl with land & Cattle.

@ChadHinden 4 года назад

About $130 here in Colorado

@juanrenteria7574 4 года назад

@@ChadHinden depends where at in Colorado I guess

@LD-qj2te 13 дней назад

Damn that does smell good ! I’ll be over in a few! I’ll bring the bourbon

@TROYCOOKS 13 дней назад

It's awesome tasting!!!! Enjoy brother!!!!

@Woodlandish 6 лет назад

OMG...looks amazing, but there’s is no way I could hold out for 6 weeks. I wanted to cook/eat it for the moment you wrapped the package :D

@arisan2277 7 лет назад

the way you speak makes me so happy ^^ also that looks simple and delicious definitely gonna try it!

@aesguerr 7 лет назад

I just went to HEB and paid about $140 for grassfed prime for $17/lb. I converted a fridge to a meat curing chamber for some prosciutto that sits at 70% humidity and 50 degrees. Do you think I could hang one of these in there or would you recommend a regular colder and dryer fridge?

@rabbitskinner 8 лет назад

salt doesn't "suck out" the.moisture. It creates an environment that is hostile to mould and bacterial growth. Allowing the meat to leach moisture without spoiling.

@TROYCOOKS 8 лет назад

You nailed it on the head Lee!!! Great info! Thanks buddy!

@b1swoll273 8 лет назад

"Mold"

@ballsthatclank 8 лет назад

I like your other channel Good Mythical Morning. lol

@jakobbegay179 8 лет назад

ha-ha i think we're the only ones that understand

@Zdeek33 8 лет назад

+ReturnTrip lol

@natepariseau6455 8 лет назад

I was thinking the same thing.. I'm happy I saw this in the comments lol

@natepariseau6455 8 лет назад

I was thinking the same thing.. I'm happy I saw this in the comments lol

@MrLeroyFox 8 лет назад

+ReturnTrip He gained a few pounds tho... :p

@whoeverest9970 8 лет назад

Did you add in the sound of wind chimes when you first cut the meat or was it just that glorious?

@TROYCOOKS 8 лет назад

Ha!!! That was just good timing with the wind blowing my chimes. Thanks for watching!!

@chrissmoak9387 5 лет назад

Question did you cover the meat with tin foil or plastic, what was the temperature in your refrigerator? And thank it look so good

@JohnnyC10071959 8 лет назад

You really need a Food Network show

@TROYCOOKS 8 лет назад

+John Cooper Thanks John, I appreciate that very much buddy!!! Cheers!

@BernardManansala 8 лет назад

+T-ROY COOKS I agree... Send in a Resume Video.

@TROYCOOKS 8 лет назад

+Bernard Manansala Thanks Bernard!!! I have been contacted by Food Network, but turned them down. I'm not really into doing a high pressure TV show. I like doing things my own way. LOL

@nathanstrange168 8 лет назад

+T-ROY COOKS I think that's awesome you're sticking to your own values.

@josephglover4546 7 лет назад

You were enjoyable to watch, I'm going to go hit that subscribe button now.

@MarkLaren 8 лет назад

I've never seen a steak that beautiful; it looks like the Audrey Hepburn of the steak world 😍

@TROYCOOKS 8 лет назад

Thanks Faris, I appreciate you watching!

@ascaye 8 лет назад

she was beautiful wasn't she.

@hortondlfn1994 5 лет назад

If you don't cover it while it's in the refrigerator, how do you keep the salt targeted on absorbing moisture only from the beef??

@iiix808xiii 7 лет назад

For the people saying its burnt, you're wrong. Like he says in the video its a perfect medium. If anything it is charred from being on a wood grill and personally the charred parts are the best parts when it comes to cooking on an open fire.

@davidschnall4788 6 лет назад

iiix808xiii medium is overcooked

@flakes6992 6 лет назад

Normally yes, but not for a dry aged steak. Medium Rare to Medium is the sweet spot.

@davidschnall4788 6 лет назад

No. According to the kitchen at Peter Lugers, NEVER more than medium rare... and that’s the ultimate dry-aged prime steak.

@yourdadsotherfamily3530 6 лет назад

As someone who dry ages meat from the same grocers as he does that with dry age beef medium makes it fall apart still xD but I dooooooo agree medium/rare is the only way to go if you spend all that time doing so cooking out all that cure you put in xD

@briangleason5597 5 лет назад

I agree perfect medium.

@ChateauShack 8 лет назад

Sheesh! Why can't I have neighbours like you? You know good food and good music...

@TROYCOOKS 8 лет назад

Thanks Irene, I do drive my neighbors nuts with all of the smells in my backyard. LOL I appreciate the support!!!

@ChateauShack 8 лет назад

Ironically, my closest one is a vegetarian but at least she appreciates the music when I have a BBQ! ;-)

@410farm 5 лет назад

I sold a whole live heifer that was prime for butcher and got 350$ ...... He paid 96$ for that little piece ! Farmers are getting screwed !

@downrangephotography1780 7 лет назад

Total waste of pink salt. Any cheap rock salt would've had exactly the same effect. And cooking it to medium… ouch. Double waste.

@Goblinu_ESO 6 лет назад

I love getting excited by food. It’s so interesting how far we’ve come since ancient days. So many new ways to cook and prepare meals. Completely new undiscovered dishes. Everything about food is amazing

@useyourbrain6937 2 года назад

Well said

@abbysunglao4144 5 лет назад

What’s the fridge temperature while dry aging the meat?

@warlickco 5 лет назад

Abby Sunglao 35-37

@markovsergeyovich6792 8 лет назад

I can't believe this was so damn simple! God bless you brother! I'm buying a new freezer just to dry age meat!!!

@TROYCOOKS 8 лет назад

Go for it Markov!!! You will be very impressed with the flavor of the meat when you dry age at home and a small dedicated fridge is key to getting the aging process right. Let me know how it works out for you! I appreciate you watching!

@adamhitze2180 3 года назад

Hope you bought a refrigerator for this and not just a freezer. Do they still sell those huge 'deep freezers' like everyone's grandpa and grandma used to have?

@PEKUMBU 9 лет назад

William Pina & citizen j this sound like something up your alley.

@Ucantstopcitizenj 9 лет назад

Done it before and I'll do it again.

@PEKUMBU 9 лет назад

citizen j yep! I figured.

@PEKUMBU 9 лет назад

Omar TW I almost forgot you're a pit boss too. LOL

@Oni4Life99 9 лет назад

Nice

@pina6181 9 лет назад

I have never attempted doing it now that I know its that simple its on , I prefer tri tip than ribeye roast but , I have had this aged cut of beef before and it is bomb bay .

@justincase6724 6 лет назад

You can buy a whole cow for just about 10 times the price.

@yourdadsotherfamily3530 6 лет назад

Justin Case you live in Texas and wanna throw down for one? XD

@joshlower1 5 лет назад

None yep don’t know what I’m doing. You can have your meat full of steroids if you want it shits nasty. Best meat in the world my ass

@bcubed72 5 лет назад

@@joshlower1 Cattle have to be cycled off their 'roids before slaughter. Just like an NFL player who roids in the offseason but pisses clean. So, no, you won't be eating 'roids...

@KhansKitchen 5 лет назад

True

@c.t.5896 5 лет назад

@@KhansKitchen I don't know what grade beef you're buying or where its getting processed.... but here in Texas (Johnson City to Del Rio) youre paying at leas $1000 for processing. From 100% personal experience. Where are you processing buddy? I would like to know.

@GrillingAndSmoking 9 лет назад

I could smell it Troy. It smelled good :) Great video!

@TROYCOOKS 9 лет назад

Hey Micah, I appreciate that buddy!! That nutty smell from the dry aging was amazing!! And the flavor of the ribeye was out of this world!!

@louisandemilylafache9415 3 года назад

Gosh darn a tad overcooked for me!

@yessuhyessuh2100 3 года назад

I bet it was still amazing

@yessuhyessuh2100 3 года назад

@superads91 blue steak is disgusting it has a metallic taste and usually witty a squishy cold texture... Medium rare is the only way to eat a steak no if ands or buts

@SuWoopSparrow 3 года назад

@superads91 Really not sure what kind of steaks youre eating where a fatty rib eye tastes better blue than medium/medium rare. Maybe proper Japanese wagyu?

@holden6104 4 месяца назад

Can the salt be reused? Trying to cut costs lol.

@TROYCOOKS 4 месяца назад

Yes, I've used it 4 times and then throw it out. Thanks for watching!!!

@holden6104 4 месяца назад

@@TROYCOOKS awesome thanks!

@hippiegurl4356 7 лет назад

HEB. The best grocery store in our Country ...Miss it moved to Co.

@alexlivingstone7300 5 лет назад

If you're in CO, check out Sam's meats in Aurora or Tony's Meats in Denver. Tony's has a couple of locations around Denver. Sam's meats wet ages all of their steak 21 days though and it's fantastic.

@juanrenteria7574 4 года назад

@@alexlivingstone7300 might have to check that out next time I'm in Denver area

@buckmcshaggin3244 8 лет назад

i dont know why his thumbnail bother me

@ozziejim8472 8 лет назад

The FAT ?

@NewtonFinn 6 лет назад

All of his nails bother me.

@bigdanny9721 5 лет назад

Just add $600 and you can buy a whole cow

@RUHDD4HVN 5 лет назад

Great idea and reminder.......pay now, save later!!

@whatyoumeanthirsty6132 7 лет назад

42 days and you went medium sacrilege

@PatriotMango 5 лет назад

medium well

@vctr87 5 лет назад

@@PatriotMango agree, looks dry as hell

@PatriotMango 5 лет назад

To be honest i just ate some of my 65 day. It seems that the more aged the steak the more it should be cooked. Eating rawish well aged meat does not taste as good as a medium. When the meat is more cooked you get more of the beefy flavor. But it should not be dry.

@nickgamble4544 5 лет назад

Il keep fresh and med rare

@cassianandor4103 5 лет назад

Medium rare is just too raw for a lot of people, especially on steaks that thick.

@peruprofundodance 4 года назад

4:06 CUE THE MAGICAL WINDCHIMES

@danenglish3650 7 лет назад

Friend of mine does dry aging, gave us a two inch plus thick rib eye that we BBQ'ed last night, brought the steak to 140 degrees then wrapped it in foil for 5-8 minutes, shared between three people and everyone agreed that it was the best steak we've ever eaten.

@anonymoususer1378 8 лет назад

summary: put it on salt

@greensmobilerepair4999 7 лет назад

you really know your stuff. my wife and i had tried some of your grilling tips. turned out great. thanks bro. keep the videos coming

@TROYCOOKS 7 лет назад

Thanks for the feedback and support!!! I'm always happy when I hear that my videos have helped. Much appreciated!!!

@briandempsey1789 6 лет назад

T-roy, good video. Followed your process and I must say, the steak was phenomenal. Keep up the good work!

@MNBassYaking 7 лет назад

Yea but you didnt show us how you grilled it

@Jeremiah6071 5 лет назад

Haha well I wouldn't have shown the grilling either if I ruined a piece of meat I'd been prepping for 6 weeks. It was really overcooked.

@benmulleady7266 5 лет назад

Jeremiah Bucher 😂

@cassianandor4103 5 лет назад

@@Jeremiah6071 it wasn't overcooked, it was at a perfect medium, not medium well or well done. Medium is where it's at for a lot of people, medium rare is too raw for a lot of people, especially for a steak that thick.

@cassianandor4103 5 лет назад

@@benmulleady7266 facepalm, ugh. The meat was in the FRIDGE for the whole aging process, it was stored in a safe place. Why is it that people never get sick at fancy steakhouses where the steaks are dry aged. Think McFly, think.

@benmulleady7266 5 лет назад

Cassian Andor what on earth are you talking about? I was laughing along with the first comment as I agreed that steak was ruined. Cooking g dry aged beef to medium might be what some people prefer and that’s fine but for me it’s ruined.

@WISSPORTS16 6 лет назад

Thank you for the video/instruction! So classic though for people to overcook 5-star cuts of beef... Disappointed, I must admit.

@electrocompras 5 лет назад

Do you think regular salt would work just as well?

@SuperKako17 5 лет назад

Yes. That pink salt is an overpriced scam for vegans.

@oxpajama4313 8 лет назад

I like how excited he is about the marbling.

@joelin3983 7 лет назад

the meat itself looks very nice but its overcooked form my liking!! looks like its almost well done........

@TROYCOOKS 7 лет назад

Joe Lin -- You will love my most recent Prime Rib video where I cook it on the rotisserie. It was a nice rare. I appreciate you watching Joe!!!!

@andrewmacdonald7386 5 лет назад

Thsts because dry aged meat cooks a lot different than regular beef over all ....and the bright red colour that your used to is now a deeper purple ish colour

@KrogerCulinary411 4 года назад

Looks GREAT! Thanks for the great VID.

@ar1368 8 лет назад

Can the salt be re-used?

@TROYCOOKS 8 лет назад

Hi Rick, the salt can be reused 5 times or more. Thanks for the question and thanks for watching!

@ar1368 8 лет назад

T-Roy is the UMAI any better than dry aging this way?

@TROYCOOKS 8 лет назад

You get the same flavor using either method. The Umai bag method is much safer because you don't have to worry about bacteria or mold growing on the meat. If you have never dry aged, I would highly recommend using the Umai bags first. They are idiot proof. LOL

@ar1368 8 лет назад

Ok perfect, I really appreciate your time! Great cooking.

@MGA19a 8 лет назад

Hey Mr. T-R ... did you use a dedicated fridge for dry-aging - i mean was ist only for meet ( although at the begining of your vid you can see some beer can - guess that goes ok :)))) - or how did you manage this "bacteria" thing ? on some videos they recommend using a small fan inside the fridge to keep air moving ? what do you think of that ? THX and greetings from Austria ;-)

@Arthurwhofixesstuff 8 лет назад

Why use pink salt? If absorbing moisture is the only reason, just use ice-cream salt or kosher salt. Much cheaper.

@Crusader1815 8 лет назад

I agree. Total waste of money.

@SimulatorWhiz 8 лет назад

Butchers normally use himalayan salt, not sure why but there must be an additional reason for it.

@Arthurwhofixesstuff 8 лет назад

He is not using it on the meat. It is there to absorb moisture. Seems like a waste of good salt.

@SimulatorWhiz 8 лет назад

Arthurwhofixesstuff Yes I know, but they use it to dry age meat, so there must be some significance behind it.

@SimulatorWhiz 8 лет назад

***** That's a very close minded statement, that's almost like saying every egg is the same, whether it's free range or not.

@KendrasEdge757 6 лет назад

SHOULDN’T have watched this video! Killin me! Now I’m gonna be $100 broker this weekend!

@neimanjenkins4509 6 лет назад

Shoutout to HEB, best grocery store in Texas!

@fpsfein 8 лет назад

I really hate you. That looks amazing!

@TROYCOOKS 8 лет назад

Ha!!!! Thanks very much Sean! It sure did eat good brother!

@iwalas 6 лет назад

At this point, seriously considering moving to Texas to become friends with T-ROY....

@stokitho 8 лет назад

anybody see the dog :-p

@ajegelin 6 лет назад

He waited all that time and cooked it medium 😂😂

@Davidsweirdness 4 года назад

Why's that funny not being a dick I genuinely curious q

@glxbe 4 года назад

@jaynu86 the SCA actually cooks ribeyes to medium during steak cook-off competitions so... seems like it's just up to personal preference

@sledgehammex 4 года назад

@jaynu86 medium rare isn't necessarily the best option. I know some people who can't tolerate eating steak without it cooking all the way through. There really isn't a perfect way, since everyone's tastes buds are different. Maybe a majority of people like medium rare, and a minority likes well done. It all boils down to personal preference.

@raymondgarlick4624 6 лет назад

Nice. My butcher does a fine dry age... the most delicious beef imaginable. But throw a few shrimp at that meal....

@duartepaintinghandymanservices 8 лет назад

That got me hungry lol

@cameronpablo 6 лет назад

“U S D A P R I I I I I M M M E”

@leeroyexcavator9149 5 лет назад

Stores are getting rich off beef while the farmers are going bankrupt! 12.00 a pound at the store the farmer gets 1.25!!! If they are lucky!!

@ismaelinho86 6 лет назад

great video. keep it up

@dudelygames2891 4 года назад

I love watching his videos, it’s nice watching RU-vid without constant Merch ads

@domingue4god 7 лет назад

$95!!!! Darn! Just how much does a whole cow cost??? Last time I bought a half a calf I paid $125 ... but I filled up my whole freezer!!!

@andrew1019 5 лет назад

You waited 42 days and then over-cooked it? Nice job on the dry aging though. I want to try it.

@richardscalabrini6895 3 года назад

He definitely over cooked it! He should of cooked it blue or rare!

@EPICPEDOPONEH 2 года назад

@@richardscalabrini6895 wtf blue? Or rare? lol might as well revive the cow back to life

@troylynn2686 5 лет назад

Just warm it up a little bit

@lowellmorse6723 6 лет назад

USDA don't mean jack. Seriously, black angus is a step up. USDA is a minimum. I don't hang with folks that can afford 100 bucks. Cool vid though.

@BigHossing 6 лет назад

I think he cried

@iamgr80k 7 лет назад

Did you manage and monitor the humidity

@TROYCOOKS 7 лет назад

No, I did not modify the fridge at all.

@iamgr80k 7 лет назад

What temperature do you keep the fridge at?

@TROYCOOKS 7 лет назад

33-34 F the entire time.

@iamgr80k 7 лет назад

Thank you

@jameskingiii5603 7 лет назад

Did it not pick up any other flavors in the fridge?

@tommyhatch3294 3 года назад

Nice video, but you didn’t mention that to dry age it requires a dedicated refrigerator specifically for the piece of beef you’re aging. Reason being is so your piece of meat does not soak up other smells from the fridge. For example: onions, left overs, and such will ruin the nutty awesome flavor you’ve worked to accomplish.

@DrewsCoolStuff 5 лет назад

That sear is near perfect! I love when there is a tiny crunch on the edge. I'd have left it on for a few more seconds or really charred one side, Just how I like my steak! Good video!

@jdord4838 6 лет назад

Wow I am so hungry I want to eat my screen that I am watching this on.. "Yeshua / Jesus is the way "

@josephbohme7917 6 лет назад

What the hell are you showing us a "frig by itself" at what temperature did you decontaminate the inside-- are other things inside too. How often did you open the door-- DETAILS PLEASE!!!! I could care less about your cooking-- we have all done that.