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

in this video i show the first step in dry aging a beef rack for tender rib eye steaks

the cut of meat you will need to ask your butcher for is: "a whole un-Frenched beef rack with the chime bone and cap on"

If they dont understand (bone groups and some cuts are called different things in different countries) you want a beef rack cut from the side of beef with NOTHING else done to it.

PART 2:- http://www.youtube.com/watch?v=inDakutYOfk

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[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

[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!!

[DarrylMLDavey]

You rock bro thank you for the video!

[ecompany2k]

Thanks for putting together this great video. Great job!



[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:)