how to cook a dry aged ribeye steak + time lapse bonus

[pjharro]

Hi mate, I tried a salting method where you salt it heavily for about 1 hour to draw out water and infuse it with salt flavor. You wash off the salt and dry it before cooking it. It seemed to work well. Any comments you have on this would be appreciated

[HomeDistiller]

@pjharro i think that would dry your steak a little.. that method sounds like the jewish tradition of slating to draw out the blood as some believe that god dosent want you eating blood lol i like the crust the salt can give to the outside so i wouldnt wash it off (although the blood thats drawn from the meat will wash most away anyway

[pjharro]

@HomeDistiller I see what you are saying here, and it did seem to dry it a little, but the salt flavour was through the steak. I should have said this was supposed to be a quick alternative to aging a steak. Obviously salting it draws out moisture, is this not what dry aging a steak does as well?

[HomeDistiller]

@pjharro yes it does but it also give the enzymes in the meat time to work on the connective tissue and you also only lose water no blood or flavour as you do with salting. there is no real "quick" way of aging a steak. only 2 different ways of doing it "wet" and "dry." if you enjoy your steak that way then keep it up. you must be happy with the results. just try other techniques every now and then as well, you can always improve and trying new ways it the only way to improve

[pjharro]

@HomeDistiller I wouldn't say I am happy with the results but I was trying some different things. Ask 10 chefs and they will tell you 10 different ways of cooking. I unfortunately don't have a spare fridge to hang a steak in. Do you have a vid or some info on the wet aging which I might be able to do. After much looking it seems that a good steak will be good unless you turn it into a charcoal and crap steak will be crap no matter what you do :)

[HomeDistiller]

@pjharro thats right about the chefs lol wet aging simply means aging in the cryovac bag that a prime cut comes in. you should leave it in the bag for about 34 days after the packing date.

[hoytusa09]

Try tongs instead of a fork.

Cross contamination is vary dangerous and gross!!!!!

Otherwise good job!!!

[HomeDistiller]

@hoytusa09 have a read through the comments about the fork.. and what cross contamination? what would tong do to change that? and havent you heard of Carpaccio or steak tatare? both raw beef..

[Elhajea]

man you made want to eat steak today!!!!!!!!!!! my mouth was watering since that first bite you had lol!!

[HomeDistiller]

@Elhajea glad to help :)

[1991Hatcher]

Haha, I jizzed in my pants just looking at it.

[HomeDistiller]

@1991Hatcher im glad you enjoyed it.. now go change your pants

[Zakariah1971]

Cooked meat is hard to digest, the fat will clog your arteries (ask bill clinton), and fried oils are toxic! Thx for killing us!

[HomeDistiller]

@Zakariah1971 if your serious you are an idiot. cooking things is also the reason we have the big brains we humans have. you get alot more energy from cooked food. and its EASIER to digest because cooking starts to break the food down before we eat it. and if you dont like fat THEN DONT EAT IT!! idiot

[jeanforget22]

Oe thing I dont nderstand..why do you not use tongs so you dont poke the meat and allow juices to run out?

[HomeDistiller]

@jeanforget22 mainly because i couldnt find my tongs.. but it doesnt matter much anyway, you wouldnt notice the difference. 

[avmarch24]

that steak look good

[Kolenschopper]

Nice series mate.

But grilling a steak? wtf

[mattdj313]

my mouth is watering. and i'm having ribeye for dinner now. thanks!

[PizzaCakeSteak]

hey buddy you sound like an expert in this. I like steak but I don't have a grill outside and It is cold up here. what should I do?

[HomeDistiller]

@PizzaCakeSteak use a nice heavy skillet or grill pan... just make sure you also have a good fan cause you might make a little smoke lol

[PizzaCakeSteak]

@HomeDistiller Thank you!

[HomeDistiller]

@PizzaCakeSteak your most welcome

[ramongzzg]

I really enjoyed this video. I just don't agree on flipping the stake that many times and using a fork to flip it.

[Alvin1923]

This guy certainly knows how to enjoy a good steak.... but not how to drink a single malt :P

[HomeDistiller]

@Alvin1923 trust me i do. that wasn't single malt in the bottle it was home made bourbon at keg strength (64%ABV) ;)

[Alvin1923]

@HomeDistiller 64% homemade bourbon? haha you crazy Aussies :)

btw great steak mate, I gotta tell you tho, when I cook my dry age steak, I always sear it 1-2 min each side on a very hot pan and then cook it further in 200C oven for a further 15-20 mins depending on the thickness, it kind of further tenderises the meat this way. I tried it on the barbie many times, it's never as good as it comes out of the oven.

[HomeDistiller]

@Alvin1923 thats why all the ice, to get the dilution down.. as for the oven, you need to make sure you rest the steak that would be your problem, ive never been a fan of the oven, its not a grilled steak then its a roast lol its the rest thats the key to a tender steak

[dazza77]

Try NOT to Salt till after cooking as if you do before it will draw out the juices and start to dry the steak, you want all the flavour in the steak, just my 2cents worth :)

[HomeDistiller]

@dazza77 this is not the case if you salt just before cooking it is ALWAYS better to cook WITH the salt. if the steak hits the nice hot grill and gets sealed it will help to stop the salt from pulling moisture out. i have seen atleast 4 michelin stared chefs do it, i do it and have been in the top four AHA country restaurants for 3 years running and i have other chef friends who work in 1 and 2 hat restaurants (kinda like the stars but the aussie version) who do it, so i salt before cooking

[NassguI]

Too much salt dude........too much.

I just bought a Prime Rib Eye Angus.....can't wait to start the grilling.

[HomeDistiller]

@NassguI nope just the right amount, you have to remember that most of it will dissolve and drip/run away with the fluids that come out of the steak when cooking and resting it.

[kalleanka32]

Excellent film - I watch the whole trilogy. Cheers and keep up the good work!

[HomeDistiller]

@kalleanka32 glad you enjoyed it.. i have a dry aged lamb vid coming soon how to age, trim and break down a whole side of lamb

[tyrantenvoy]

the last part made me so sad knowing that that poor innocent defenseless animal was being eaten.... by someone that isnt me....

[sydneyebsolo]

Good video good steak. But shame on you don't use a fork!!!! Tongs!

[HomeDistiller]

@sydneyebsolo there is nothing wrong with using a fork... but yes 99% of the time i use tongs. the act of squeezing the steak with tong to pick it up would release more juice than the tiny holes from the fork. so use what you like it will not affect the steak

[GoooodHair]

I suffered watching this man eat that steak .... I just suffered watching him cut through that meat... OMG... what a mean man ... bad man ...bad , bad, bad!!!

[HomeDistiller]

@GoooodHair ;)

[juidas]

Lucky Bastard :@

[HomeDistiller]

@juidas ;) well its not that hard to have a steak like that.. watch my vids on dry aging and get to it!!!

[juidas]

@HomeDistiller : I did man, first of all thanks for sharing, and sure will do it what do you think is best? a ribeye or NY strip for dry aging? The steak looks extremely delicious and juicy,

[HomeDistiller]

@juidas the ribeye with all the bone will have allot less wastage. if i was going to do a strip loin (porterhouse, ny strip all the same thing) it do a whole argy (a side with most of the secondary cuts removed, leaving the strip, eye fillet, rump and scotch) that way they all have the fat and bone cover. if you do age a strip i would go 2 weeks tops of you will lose way tomuch

[Blackevo9]

Hahaha love the part when you said "I think I just blew in my pants

[Ilovetheplatypus]

So my method for cooking steaks is a bit odd; I take a charcoal starting chimney and put a grill grate on top of it. It's almost like cooking on a jet engine. I don't even worry about using a grill. The only problem is if you want to make more than one steak at a time.

[HomeDistiller]

@Ilovetheplatypus so you have a set of bars over the flame? this might be a little much you want some kind of flame diverter underneath. commercial grills have cast iron plate under the bars, and most home grills have stones, sounds like you are describing a rocket stove.

but hey if you like the results then keep it up.. there is a million ways to skin a cat... this is just how I cook a steak at home and in the restaurant that i run.

[Ilovetheplatypus]

@HomeDistiller Flare ups are a bit of a problem but easy enough to deal with. I actually stole the idea for that cooking method from an american chef named alton brown. If you search for "alton brown tuna"; the first result is his jet engine tuna cooker. That's the hottest way I could find to cook a steak. I like mine to have a nice char on the outside and to be rare in the middle.

[AveragePope]

1. You should use light olive oil, not extra virgin. 2. You should use tongs, not a fork.

[Ilovetheplatypus]

@AveragePope 1. It doesn't matter what oil you use. The high heat destroys any flavor that olive oil has.

2. It's a steak not a turkey. The high heat seals any holes made by a fork.

[HomeDistiller]

@AveragePope whats wrong with a little flavour from a nice olive oil any way?? i think a few small holes from a fork will not cause any difference in the meat, i think you wold have seen how juicy the steak was at the end of the video,