How Long Should Steak Be Dry Aged? — The Meat Show

Ok I'm particularly excited because i'm in dallas texas at John Tesar's steakhouse called knife in the Highland hotel I'm here to try five different steaks aged for different periods of time come on in. Dry aging, for all its great benefits also has its limits. it's a process and that process will have peaks and valleys in terms of sourness of sweetness and different flavor nodes. More is not necessarily better. So I think what we're really looking for here is where is the tipping point where a steak becomes so funky that you couldn't eat the whole thing. So tell me what does john have planned for me. You're going to get a few steaks that are hard to get. We got a 45-day ribeye 90-day, 180-day, a 240 and a 420 that's purely experimental all right how far we can go with it so hopefully i'll survive this. Like if you go to your average dry aged steak house 28 days is what most people do, Correct? —Exactly —Do you even offer 28-day dry-aged steak? Nope. -So you just start right off at 45. -We try to. -And then you're dry aging... everything in house? it's all natural mold. We didn't bring anything from outside. it's also cultured. What do we have planned? -We're going to break down on all five of them and we're going to lay them out let you see the mold progression and the age throughout. -Tell me about cooking them. Do they cook differently? - the older they get the longer they taking the more you have to baby them because they will flame up and char really quickly. -and you cook them.... boilers? yes we took all of our dry aged steak on a broiler. so pretty classic Steakhouse vernacular cooking but pushed to an extreme that nobody is really done before. -push the boundaries a little bit -- then go back to classic cooking excellent all right look forward to it! - all right let's do it and here is the moment of truth look before me this is as many steaks that you need in a week and here they are all at once so let's go into the 45-day which already is substantially more than standard 28-day that most steaks have traditionally been dry aged for. So I'm getting--- you know it's it's dry aged you can tell immediately there is those those notes and apparent right off the bat. overly funky it's definitely a little more flavorful than the twenty eighth dry age but not substantially. so let's move on ok so the 90 day. I have a feeling this may be my favorite one. And you already feel that it's really it's much different and dryer. mmm but this is substantially more flavorful this one is somehow unlocks a different level of beef flavor it's just more concentrated. Really spectacular this is the hundred eighty day and texturally you can feel an immediate difference from the prior two states. That takes like Stilton cheese. I mean it's that sharp well there's a certain sweetness to these other two there's nothing here thats sweet. so let's move on we are going to go to the 240 day dry aged steak. this one is actually on the menu at knife I suppose it's really one of their special items. I mean look at this it just has no movement of all that if you look at a 45 day which is cooked rare also it's really you can see there's a lot of give and jiggle there the inside is supremely funky. really very the really deep flavors of dry aged the outside less so i don't know if that's to do with water extraction of what happened we pushed all of the flavor out the flavors of the fennel injectable in the 180-day state and mellowed so it reaches crescendo of sourness and then that levelled off and it's leaving this very dry, a very cured sort of salty briny flavor definitely like this more than 180 day but it doesn't really taste like beef oh it's much more like charcuterie although i think i could probably eat the whole thing i am now going to go 20 days beyond where I've gone before this looks like a fossil it is so.... it's just gnarled and desiccated. it's not a pleasant experience. it's too salty it would be excellent as flavoring for a component of the dish but yeah it's a step too far maybe several hundred days too far as the case may be well that was illuminating and most delicious the children. The 240 day was my personal favorite you know for a once in a lifetime or once the once-a-year thing I think that's actually the way to go to the 240 day steak at Knife is simply sensational. but i also made a 400 day dry aged wagyu steak from Japan. to find out about that click here now! I'm here to eat the most extraordinary steak on I'm your mu ramen in long island city the chef is Joshua Smookler. He is a fine-dining chef who has worked at per se and truly and some of the most amazing kitchens

Channel: Eater

Views: 1,872,718

Rating: 4.6268735 out of 5

Keywords: eater, eater.com, food, foodie, dining, dish, restaurant, restaurants, review, news, munchies, food porn, John Tesar, Best Steak in Dallas, Dry Aged Steak, Best Dry Aged Steak, How to dry age steak, Dry Aged Beef, How to dry age beef, Steakhouse, Most Expensive

Id: JeWauZQcv2U

Length: 5min 22sec (322 seconds)

Published: Fri Jul 29 2016

Reddit Comments

[u/[deleted]]

If anyone is as curious as I was about the cost of a 240 day aged ribeye it is $80/inch. It doesn't specify in ounces, just in inches. Never seen that before.

[u/bobdolebobdole]

the editing on this video is horrible. just cut cut cut. also, why were we never allowed to get a good look at the interior of any steak? like a just him poking at shit and a quick shot of him eating a small piece. waste

[u/dagremlin]

i want to point out, that this guy also has another video of him eating 400 day aged waygu beef, but none of that had any bacterial/ fungus/ mold on it....as opposed to this one. Maybe how/ where it was aged was a factor... cuz that 420 day age looked nasty.

[u/sryan2k1]

Man, he talked me into the 90 day. Kind of want to try making some at home.