How to dry age a beef rib eye (ribeye) steak part 1

[HomeDistiller]

@ArrogantBaSStard the fridge should be dry inside if its running right anyway, the evaporator (the cool coils inside) with pull the humidity out of the air through condensation. and the fans will help. if you have ever used a fan forced fridge (as my normal one is that you can see on the right when i first start talking) you will know how fast things dry out if left uncovered. just try not to open her tomuch

[ArrogantBaSStard]

Hi, I was wondering how your fridge handled the humidity? I was thinking of putting a tray with Himalayan salt in it at the bottom of the fridge. What do you think? Iam worried about mold and slime

[HomeDistiller]

@ArrogantBaSStard the fridge should be dry inside if its running right anyway, the evaporator (the cool coils inside) with pull the humidity out of the air through condensation. and the fans will help. if you have ever used a fan forced fridge (as my normal one is that you can see on the right when i first start talking) you will know how fast things dry out if left uncovered. just try not to open her tomuch

[DarrylMLDavey]

You rock bro thank you for the video!

[ecompany2k]

Thanks for putting together this great video. Great job!

[ostelis]

hi! Watching your excellent videos made me try to age my own beef, so i've hunged a t-bone rack for 8 days now. The concept is just like yours, the only diference is the meat. It is getting darker in colour already. Should i expect a certain smell from the beef?

[HomeDistiller]

@ostelis yeah a pleasant earthy/fatty smell, almost like the sawed bone but richer, it should never smell bad, dark is good. the exposed meat should be dark and dry by now

[ostelis]

@HomeDistiller thanks for the immediate respond!! i would describe the smell as a pleasant, freshly baked bread-like smell ( i hope i give you the right lead:).. It should smell different though because this meat is bio. So i suppose i am in a good condition for now (or at least my meat is), if this goes well i will move on to a ribeye rack.

[HomeDistiller]

@ostelis that sounds perfect... and dont be worried if you get a few spots of mold and when you trim the dried meat you need to just hit the nice pink inside.. i assume by 'bio' you mean organic? you should have some of the best T bones you have eaten from that.. dont forget to rest it after grilling!!

[ostelis]

@HomeDistiller yes, the meat is organic. It really tasted perfect without ageing, so i'm sure the taste will improve and i'll eat some wonderful steaks thanks to your instructions! Don't worry, i've been resting my steaks since i saw your video, now my dish isn't full of juices:)

[Kharver]

mate if u attempt dry aging with say, a striploin with your method, do u hang it up with a meat hook like in the video or can u just leave it flat on a oven rack? I dun have a meat hook and so had to make do by just laying the beef on the meat side down flat on an oven rack with fan blowing from a corner underneath (not directly underneath).

[HomeDistiller]

@Kharver yeah that should work.. i wouldnt go the full month though you will lose to much on the exposed meat side.. and make sure the rack has good air flow under it

[Kharver]

@HomeDistiller yup, i'm sticking with the rack. however, because i'm in singapore, not sure the humidity here is too ideal for the meat. It's been in there for 10days and starting to have some slimy build-up. :( i've just installed a fan (found out the best way to do this is to remove the thicker rubber casing exposing the thinner rubber which is in direct contact w the copper wires so as to minimize air escaping causing condensation!!) so hope this is just in time to save the meat.

[Kharver]

@HomeDistiller I'm also contemplating buying himalayan salt blacks and stacking them up in a fridge to remove moisture. but thats a little too late now, so will have to try that next round.

[HomeDistiller]

@Kharver if you have a fridge set to a low temp and it has good seals and is not opened to often then it should have a very low humidify (it is drawn out of the air onto the cooling coils). but some damp rid might help.. i dont know what you mean about the casing... slime is BAD

[Kharver]

@HomeDistiller i'm basically referring to the thick PVC rubber material that covers all wiring...i have removed that by cutting through it and stripping it off to reveal the thinner wires within. this is such that when i run the wires of the fan out of the fridge it will minimize the gap in the fridge door. i did not do this initially and the gap probably allowed warm air in n caused condensation. Anyway noted your comment about humidity! :)

[HomeDistiller]

@Kharver ahhhh i see now i get you.. just set your fridge as low as it will go and dont open the door to much

[scobla]

why do i need it with the rack, tri-bone and cap on?

would not work without all that?

[HomeDistiller]

@scobla yes it will but you will lose a large amount of meat.. notice that the end was black and dry down to about 1/4" (see part 2) with the cap etc on then you only lose the ends. without it you would lose about 1/4" all over the whole steak.

[scobla]

First thing popped to my mind when this guy appeared is "Pirates of The Caribbean". Now I can go back and watch the rest of the video.

[HomeDistiller]

@scobla shiver me timbers

[MarcfromTreasureNet1]

shut up and show us the steak bitch boy

[HomeDistiller]

@MarcfromTreasureNet1 right.. ease up. maybe if you look at my other vids you would see it

[NassguI]

Was that a drink had or a snow cone?

[HomeDistiller]

@NassguI im sorry, what?

[aaguirre123]

you make the best vdeo regarding aging steaks. prety complete. instructions is very clear and complete. i know you mentioned that you are going to show how to cook it. are you still going to demo?

[HomeDistiller]

@aaguirre123 yup that should be going up in about a week.. just been very busy with work.. and thanks for the comment

[2X4711]

Thank for all. I have a nice piece of meat in my fridge since 3 and a half weeks, it looks wonderfull and im counting the days to grill it.

5 stars for the explanation.

[HomeDistiller]

@2X4711 thanks... and i know you will love it... that nice earthy flavor that only dry aging can bring out...

[HomeDistiller]

@thorpe84 lol yup ;) although it is in a separate fridge

[IrlDave71]

Could you include in the description what cuts exactly you would ask the butcher for? Thanks. Dave

[HomeDistiller]

@IrlDave71 sure i'll add it now

[IrlDave71]

@HomeDistiller Thank you sir. Dave

[meegel]

pt. 2!!!! pleaseeee :D

[HomeDistiller]

@meegel i know i am really sorry about the wait.. between work (was planning on doing it on Tuesday just gone but got called into work) and being sick (bloody cold) i just haven't had to time.... the steak is still hanging in the fridge!! (and looking damn good mind you) i swear it will be up in 30 hours or less

[ArrowTheGreat]

When is part 2 coming up? and what grade of beef do u use? Prime?

[HomeDistiller]

@ArrowTheGreat part 2 should be in a few days.. i was going to do it 2 days ago but i was called into work :( the meat should be the best you can lay your hands on.. no good trying to polish a turd

[HomeDistiller]

hey your welcome.. and thank you :)

[bmeyer44]

long time no see!!

thanks for video