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

things you will need:
a steak (see my video links below)
salt
pepper
fork or tongs
grill
olive oil
15 minutes

How to dry age a ribeye:
http://www.youtube.com/watch?v=lbaHAsQ81cM

How to trim, cut and clean a whole dry aged ribeye:
http://www.youtube.com/watch?v=inDakutYOfk
Time lapse music from http://incompetech.com/ "merry go"

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[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.

[tyrantenvoy]

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

[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

[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..

[hoytusa09]

Try tongs instead of a fork.

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

Otherwise good job!!!

[HomeDistiller]

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

[HomeDistiller]

@Elhajea glad to help :)