How To Dry Age Steak At Home

[ChaosN]

that looks great!

[muay0thai0cobra]

ill give you a tip, go down to you local knife store a get your self a good 7'' straight back slicing knife so you can cut straigh trough the stake.

[SalandFindles]

Cool 360p video, bro.

[Nunyaabiz]

Should have stated at which point did you prefer the steak?

9 days, 15 days etc.

If you do it again would you go longer.

[nchun]

I can't believe you cut off all of that fat cap!  Leave some of that for some flavor!

[jcarmstrong22]

@nchun You got a point there! It was good, but leaving a little more fat might help. I think the only problem with leaving too much is that the fat becomes a bit "old" and dry after aging so it can leave an off taste if there is to much of aged fat left on. Thanks for watching and commenting

[hornedfrog2000]

@nchun

You will die eating that fat.

[duabntxoo]

i aint got all day to watch this thing..

[jcarmstrong22]

I am working on a rib eye for Christmas dinner and will share results in the new year.

[jcarmstrong22]

Thanks for your comments. I am thinking about aging a rib eye and pairing it with some good craft beer.

[cocojas]

OK...Thanksgiving just passed, please share another awesome vid!

[jcarmstrong22]

Thanks for the specific feedback. I appreciate it.

[seriouslyWTFgarbage]

awful man

[Gta1d3]

Super Video!

[jokisha999]

thanks! tell us does it worth? taste good enough?

[jcarmstrong22]

@jokisha999

Yes, the time and effort are worth it! The steaks were good to start with unaged.. but we "sampled" them at couple times, waiting a few days longer each time. The aging process both tenderizes and concentrates the flavor.

[marks71BB]

Need to cut them steaks a bit thicker my friend!

Thanks for sharing

[jcarmstrong22]

@marks71BB Not a bad idea.. we cooked them medium to medium-rare and they were excellent. Considering some type of rib eye to try next time.

[NragedXX]

Fantastic video sir, you should consider doing more i highly enjoyed this!!!!

[jcarmstrong22]

@NragedXX Thanks.. might do another one for the holidays... maybe some type of ribeye. I have some sauerkraut working in the basement now.