 Hey y'all welcome back to the fire and water cooking channel. I'm Darren and today finally I get to take out some of my Dry aged beef. I got my top sirloin. It's ready to come out. It's been in it 31 days It's looking pretty good. I just took it off the Took it out of the refrigerator here. It's still in the new my bag Give me two seconds and I'm gonna get it out of this bag. We're gonna look at it and see how it turned out I'll be right back All right guys, I'm excited. This is the first time I've ever attempted to dry age beef at all At home these on my bags are pretty simple to use if you follow the directions, right and From what I can see it looks like it turned out pretty good from what the bags looking like I don't see any mold or anything like that. It's just it's kind of a solid You know outside edge here, so I'm gonna go ahead and cut into this and just see What it looks like when we get into it here From all the other videos and stuff. I've seen on these is it it's just gonna peel away It's gonna be really tight to the meat But it's just gonna kind of peel away It's like this Should just pop right out And I can tell right now. It's lost some weight. I should have done a scale weight to this Before I put it in so we could do a comparison, but oh well Maybe next time I'll do the weight comparison so I'm gonna get the bag out of the way and Like I said, it looks pretty awesome. There it is. I can see just a little tiny bit of White mold on here, I guess but that's kind of normal from what I understand because the molds kind of what gives it some of that my flavor But just feeling this It feels kind of like beef jerky feels It's still a little bit pliable, but it's kind of hard on the outside It's like it's been coated in beef jerky or something but the Fat Feels kind of hard here on the outside and this Yeah, it just kind of feels like it's got a hard candy shell on it, but no real kind of odd Smell that I can smell It doesn't smells kind of like beef jerky wood. I'm gonna go ahead. I can't wait anymore guys I'm gonna go ahead and just cut it right in half. I'm not gonna trim it up first I'm just gonna go ahead and cut it right in half and probably cut it into steaks After that before we trim it up anymore because I said this is a top sirloin and Right at 31 days. So I'm gonna go ahead and cut it right in half You want to when you're cutting this you want to have a big knife because you want to be able to cut it in one swoop And there it is guys Take a look at that. I'll make sure you can See it real well Looks pretty awesome You can see the fat in there. This is a choice top sirloin, so It looks pretty awesome But do you say so myself? You can tell it didn't lose a lot of moisture it lost some weight to it and I'm gonna cook a couple of these steaks up for dinner tonight So what I'm gonna do, so I'm just gonna finish cutting them I think I'm just gonna do like a normally wood like a two Two finger steak So right about you know an inch and a half or some it right at about an inch and a half And we're gonna sous vide these two so there you go. That's one steak Not too thick and that feels feels dense But it's not moist at all. I mean it's not bleeding any myoglobin or Blood out at all. All right guys. I'm gonna show you how I'm gonna trim this up see since we cut this Really all we have to trim is the outside part and I'm not gonna trim a ton of it Just I'm just gonna go in just kind of where it kind of discolored the most And just just kind of trim this part. It's kind of the hard part Now don't throw this stuff out. It's good I'm gonna actually use this in another video down the road where I'm going to grind this up and do some With some other meat for burgers, so it's really good to make some dry-aged burgers with So save all those and when I got a big chunk of fat like here You can go ahead and remove most of that fat just like that I'm gonna get up to where it's me. You don't want to remove a whole lot of the meat. You just want to get that Just where it's discolored so it's just like right there. You can see I just trim it up a little bit more Just enough you can see there Trimmed a little bit off of that fat And that's it and that's what it looks like when it's all trimmed and ready to be go Oh, it's good a little bit more on this side just right here where it's just discolored That's gonna be kind of chewy So there you go, and that's just gonna be one of our steaks for dinner tonight All right y'all I got the ones that I'm going to cook up for dinner tonight. This here is Trimmings I'm gonna go ahead and throw this in a vacuum seal bag and Maybe next week for a video. I'm gonna Show you how to grind that up mix in with some probably gonna do some eye around either that or I have a sirloin tip roast I'm gonna use to mix in with this and some leftover brisket fat kind of make some awesome Dry-aged burgers, but for now for these steaks. I got the ones out that we're gonna have for dinner tonight And I'm just gonna use my regular beef grub salt pepper garlic. It's just a nice Light coat I'm not gonna heavily season these because I don't want it to overpower the Taste of the dry age, so just a nice Base coat that's it. I mean just a light coating of salt pepper and garlic I'm gonna get these in the vacuum bag and then we're gonna toss them in the CV. I'll be right back All right, this is gonna be a fast one guys. I pulled the steaks out of the sous vide They were in there at 131 for about an hour and a half. I didn't want to go too long So what I'm gonna do I got five steaks here and what I'm gonna do is two of them I'm gonna do the mayo sear Two of them. I'm gonna do duck fat and one of them the big one here I'm just gonna leave plain So we're gonna try a couple different things oils here to sear with and with the mayo sear I see a lot of people trying this on the Facebook groups and they slather a whole bunch of chunks of mayo on it What you really need to do is you treat it just like any other oil and you just take a basting brush and just brush a nice You know even Thin coat a mayo on there because you want it to be just like an oil You don't want it to have a big thick Nasty crust because that's what it can do it can crust up and kind of be like a chicken fried steak Be used too much So we're just gonna paint a nice thin Coat don't want it clumpy or any of that. So just just like you're painting on some paint It's like that and then the other two here We're gonna do just the spray duck fat on each side I've already Patted these dry So and that one in the middle is just gonna stay the way it is you add just a tiny bit more of my Beef seasoning not a ton just a little bit Just to kind of help with any of that may have came off in the sous vide Bag That's it. I'll be right back guys. All right guys the Kamado Joe classic twos fired up to about 400 degrees Showing on the dome thermometer probably a little hotter than that We're gonna do two of these steaks one of the mayo one of the duck fat on the Kamado Joe soapstone To see about getting a good flat sear on that and the other two we're gonna do Directly over the coals plus the plain one over directly over the coals See if we get some great grill great marks on those We're not gonna do but about a minute on each side because we don't want to overcook these So it will turn out pretty good. Let's see how this goes got some nice flame going All right, I'll see you guys inside All right guys. We got our steaks all done. They're all ready All right. These are the ones that were cooked on the over the direct heat on the grill. These are the ones that were on the Kamado Joe soapstone This one here was the mayo. That's the duck fat mayo duck fat plain Jane So let's start with the duck fat on the soapstone And you can see it's still still medium rare there Tender you can tell it's dry aged you can tell It's got a nice sear to it. It's crunchy actually Let's try the mayo sear again That's nice and medium rare and this dry aged steak is awesome. You need to try these in my bags mmm Well, I can tell that's got a pretty good sear to between the two of these You really can't tell a whole lot of difference so using mayo or duck fats probably That's a you know give or take doesn't really seem like it made much difference Now those are the ones directly over the coals. It's kind of a little thinner here. Let's try that Definitely can taste the charcoal That's a good sear to it Let's try the duck fat Once again, you really can't taste much difference between a duck fat and the mayo sear Won't you the one of these these you can definitely taste the charcoal flavor These have a more uniform sear I guess on them very good. I love this dry aged stuff You guys got to try it Thanks for watching check out those in my dry bags. There'll be a link in the Description below Like us on Facebook Instagram follow us on Twitter follow us in our Facebook group like subscribe share and I'll see you on the next video Thanks guys