Can the WORST cut of STEAK become the greatest with Dry Age and Sous Vide?

welcome back to Sevilla everything guys today I have a very special video for you and I hope you enjoy it check it out and we start off with a monster 22 pounds chuck roast this is by far the biggest meat I've ever tried a dry-aged and as you already know the bigger the meat the better for dry aging never dry aged just one steak because by the end you might not have anything left and after it was removed from the packaging this is what it looks like buying large cuts of meat like this is always better there are so many uses for it and today I'm gonna show you how I take this whole thing dry aging several different cuts because we all know dry aging is a great tenderizer for a tough cut meat like this and to dry-aged it I'm going to be using the umai dry system as you might already know these bags are great because it allows you to dry aged at home without any special equipment the only thing you have to do is put the whole thing inside of the bag vacuum seal them using this special fabric that comes with the kit make sure to remove as much air out as possible and set them on a cooling rack so the air can circulate all the way through now that everything is done there's nothing else to do but put it on my refrigerator so that he can dry aged for a total of 35 days once the time had elapsed I took it out of a refrigerator to remove the bag and this is what it looks like like every dry-aged the first thing we need to do is to remove all the pedicles that's the outer skin that it's formed whenever you going through the dry aging process and one thing I always like to remind all of my subscribers is that don't be cheap remove all of it once I was done this is what it looks like and if we started the muscle here is the Chuck row you can either make roast or it's also good for some steaks and for today I'm going to be doing two things I'm gonna make some beautiful Chuck steaks and also a chuck roast that way we can find out which one is best to cook Soofi and here's an interesting chuck steak this right here at the bottom is a part of the free body so that will be really nice to enjoy as a steak and the top part is gonna be a little bit tough so it's perfect for barriers so the next thing I decided to do is to remove the whole chuck roast because that will be a nice large roast and once I was done with the butchering this is what it looks like we have two beautiful steaks which still needs to be trimmed and also the roast and talking about the trimmings and just removed the top part then by the time I was done I was left with a beautiful steak and since he comes from a part of the rib eye you can expect it to be awesome for the season Ian kept a pretty simple with salt freshly ground black pepper and garlic powder like always I'm really looking forward to tasting the meat and not the seasoning so always keep it as simple as possible and remember to season all sides including the edges now there's left to do is to back them up that can seal them and get them ready for the water bath but first we gotta take care of our roast and as you can see it is a beauty I started by trusting it because that will allow it to keep its shape that's exactly what you want to do in traditional cooks to make sure it cooks evenly for the seasoning I started with salt freshly ground black pepper garlic powder and finished it off with googas rub to ensure that every single edge is coated the easiest way to do it is to season your board and as you can see by the time I was done I was left with a perfectly seasoned roast since we're gonna be cooking this for a very long time and it's gonna be super tender I like to precede it and for that of course I'm gonna be using my flamethrower it is quick fast and most important a lot of fun and if you have one always use it because you will give you perfection every single time once the searing was done as you can see it is perfection this is why I love that flamethrower when others left to do is to put it in a gym bag seal it and get it ready for the water bath talking about that I'm cooking my beautiful steaks at 135 degrees Fahrenheit for two and a half hours but the chuck roast I'm also cooking at a hundred and thirty-five but a total of seven hours and I really can't wait to give them a try they smell absolutely fantastic everybody now I don't smell the dry a Jeunesse which you would expect I can't wait to find out how the roast is gonna be but with this one itself here it feels super super tender as I was speaking it up with my tongues it feels just like a ribeye and that's very very surprising for a chuck steak you know what I mean remember if we don't pat it dry nicely the sear won't be as pronounced and we love that crust it smells incredible but most importantly look at how it looks just like a nice beautiful roast this was you right here as you can see there's not a lot of it so it's a very concentrated beefy flavor that needs nothing else so normally I do two things with it I either save it so that as I'm eating I can dip my you know roast on it or you can throw a little bit of butter in there mix it all together and use it as a basting sauce as you're searing because what happens when you're serious the meats get very dry because you're serious then it comes all back up and you're just developing additional flavor by doing the basting and I am torn to find out which one I'm gonna do you're gonna find out on the video which one I still like it but either way it's good but anyway guys like always I do have to pet it dry so that I can get a wonderful sear but I know it doesn't look that well it looks good already you don't have to sear it again this is just me developing additional flavor it looks good but it's gonna look a lot better watch this [Music] all right we have our beautiful steaks over here what do you think mom are saying they look amazing they smell ten times better than they look and I hope I did it justice on the camera it's cheap it's affordable and it should be amazing and this is our appetizer before we get the roast ok enough talking go for it all right I can't I'm really excited about this one really soft Oh super tender falling apart it's funny up boys all right you ready for this old you going oh and right all in Mama's gonna take our wire on this one everybody cheers everybody that is what I'm talking about Wow like everybody it is if not more tender than everybody super super tender God the dry a genus is coming through very lightly very it's very delicate but it's there yeah very very soft dry aged taste super tender extremely juicy that is a phenomenal state and this is not a remind it is not a revival it is a chuck roast like a chuck and you know right when the ribeye finishes this is a chuck and it's much more affordable it was dry aged obviously you can feel it like it lingers in your mouth in the end their little body mommy extra little something something is right there but oh my god this is amazing this is amazing guys all right everybody here we have our roast what do you think I'm up hug you again it's I know right we just had our appetizer but it smells so wonderful and my family was like can you guys hurry up because they want to eat let's see if it's much different from this thing it is extremely juicy really soft it's just like prime rib or something yes so Wow okay since you already know it's dry aged I want to know if it has a dry aged flavor I want to know if it's tender we got to let you guys know it see if it's worth going through all that trouble cheers everybody oh it's trippy I want to say it's better than prime rib that is amazing it is super tender hmm to me at least it tastes a lot better than the prime rib what do you think definitely yes mmm it's so soft so tender right it's like it's almost meat jello it is affordable it is easy to do it does take time but hey the holidays is all about taking a little bit of time it doesn't take time it takes a little bit of planning a little bit of planning exactly because it let me sit exactly and then you come back and is already done extra physical work of this me working with him maybe took me an hour and a half the whole process and now and a half but yeah I took a few days because he was just ticking and math on the refrigerator yeah it just took a nap but that's what it did I hope you enjoyed this video if you do enjoyed this video make sure to give it a thumbs up if you're not a subscriber be sure to subscribe for future videos remember if you're interested in anything I use everything is always on the description down below thank you so much for watching and we'll see you guys on the next one take care buddy bye bye let me know what you want me to do dry-aged next because I am a huge fan of rage all four dozen experiment I know I remember you get to eat I got to make which is what I love to do thank you for watching guys we'll see you on the next one take care of buddy bye bye

Channel: Sous Vide Everything

Views: 692,498

Keywords: dry age, sous vide, steak, best steak, chuck steak, chuck roast, how to dry age, dry aging at home, tender steak, slow cook, slow cooker

Id: yBcZseth470

Length: 10min 4sec (604 seconds)

Published: Tue Jun 23 2020