I Dry-Aged the BEST Steaks in the World, here is the winner!

[Music] welcome back to severe everything guys i want to thank blazingboo for sponsoring this video and most importantly allowing me to be able to do this insane experiment because it is expensive probably the most expensive experiment i've ever done for either one of my channels with all that being said i say it is enough talking and it is time to get right onto the video check it out here i have the most incredible pieces of beef in the world they are all japanese wagyu a5 grade but most importantly it is what i like to call the olympics of wagyu because we have all of the champions we're talking about kobe beef on the left miyazaki in the middle and hokkaido on the right this my friends is as good as it gets as a matter of fact some of them have won the wagyu olympics several times and today i'm going to be doing the unthinkable and that is to dry age all of these perfect pieces of meat because let's be honest they are already in a whole new level than any other but can dry age take them to a new one well we're going to find out right now in order to do that i'm going to be using this right here it's called oh my dry it's what allows you to dry age at home without any special equipment even though it looks like a plastic bag it is not it's a membrane that allows moisture to escape without allowing anything bad to go back in you can't see it but it has a microscopic fabric that allows that to happen and because i have used it so many times it gives me confidence to go ahead and dry age these expensive pieces of meat i just gotta vacuum seal them out lay them on a cooling rack and that is very crucial because we want the air to circulate all the way around then the only thing i have to do is to put it on my regular refrigerator so that it can dry age for 35 days once the time was up i took them out and take a look at this they look completely different in exactly what i was looking for when holding them in my hand it feels great even though it's nice and solid it still has a little bit of give and when i tap on it oh i can already tell that this worked now all i gotta do is open up the bag and see what it's inside [Music] here we have the kobe beef i mean it's perfectly dry aged exactly what you're looking for for some reason the miyazaki got a lot darker i have no idea why but you can clearly see when i smelled it oh it smells fantastic the hokkaido also have very unique coloring and let me tell you something even though they are dry edged they are all melting with the touch of my hand that is insane but now the only thing left to do is to go ahead and slice them open and for that i'm gonna keep my mouth shut so that you can experience this with me [Music] once i was done you can clearly see that i was left with some incredible stakes and like every dry edge experiment i do the next important thing is to remove all of the pellicles so i went as slow as possible to make sure that i don't remove too much because once i was done with all of that trimming this is what i was left with now that is something you do not see every day just these three stakes here alone perfectly trim i'm already over two thousand dollars and that is just these three stakes so when i said in the beginning of the video that this is the most expensive video i've ever made i mean it but now moving on to the seasoning and for me at least it is extremely important to keep it as simple as possible so that we can actually taste the meat and in order for that to happen i only threw salt and pepper nothing else the last thing i want is to mask it up with weird rub flavors once that was done the only thing left to do is to throw them in the bag vacuum seal them and get them ready for sous-vide oh and by the way i also made a very simple mashed potato to go along with it because we all know steak and potato is the best combination even if you put a little bit of green stuff on top it's still good but now that i got all of my steaks ready the only thing left to do is to go ahead and throw them in the water bath i'm gonna be cooking these beautiful steaks at 135 degrees fahrenheit for two hours and i cannot wait to find out how they're gonna taste if there's any experiments that ever got me nervous is this one there's way too much money on the line for me to screw this one up everybody i'm telling you i'm a little bit nervous at the same time you guys saw it i cooked it at 135 degrees fahrenheit for a total of two hours that is enough to get my steaks cooked all the way through i'm excited to find out how they're gonna taste it is ready and it's time to take it out let's do it thank god it smells phenomenal everybody it smells great but at the same time it does not have a beautiful crust it is time for us to put a nice mellard reaction which is what we love to do and for that i'm going to be using today's sponsor blazing bowl i'm talking about a 1500 degrees restaurant quality beast it's called the blazing bull it's 100 made in the usa and it has incredible power and this is what i'm talking about because it has two infrared burners just like the best steak houses in the world so i'm hoping that this grill will give us an experience that we will never forget now that you've seen this blazing buoy in action it is time for me to go ahead and put a nice beautiful crust in these steaks thank you blazing boot for sponsoring this video and most importantly i know my steaks don't look that good right now but watch this [Music] all right everybody here we have our beautiful feast today my mom today is a feast it is a feast that's a crazy it's a crazy amount of fat on that board right there it is not only that mama i'm gonna tell you right now this is the wagyu olympics we have all of the top wagyu steaks in the planet basically we have kobe beef miyazaki and hokkaido oh this hokkaido yes most importantly hold on hold your butts mama your taste buds dry aged oh my god not only are they all while you they're all dry aged oh i'm already starting to salivate i know me too trust me everybody it was very difficult not only to slice that thing but at the same time hold myself not to try it enough talking all right so we got kobe miyazaki and hokkaido which one would you like to try first uh let's start with okay really just because it's the most expensive what if it's the best one then we got nothing else to look forward to well then we know fair enough all right mama wants to try the kobe everybody apparently for a good reason huh beefy oh yes okay enough talking kobe dry age cheers everybody ah come on now i need a napkin to drink do you feel the chicharrone crust i use the blazing bow for this one here gives you a little chicharrones style crust everybody it is phenomenal that is definitely crustier than the flame drawer yes because it gets enough time to get a crisp versus just getting a nice hard char you know do you feel the dry aging is my mom of course guys listen to me it is difficult to explain when a steak is phenomenal there's too much flavor you're sounding like encourager it's fat it's beefy it's dry aged taste dry age it's the crusty i gotta watch it i agree with you mama i gotta go a little bit with a side dish and together with oh my god mashed potato and steak come on now come on heaven just just call it heaven that's exactly what it is guys it is amazing all right let's go for miyazaki japanese wagyu a5 miyazaki i'm drooling everybody this is too much fun too much fun you ready um let's do this blazing boo one more time thank you for this opportunity yeah thank you okay without you this would not be possible ready almost let's do this all right cheers everybody oh wow it's going to be a tough competition this is a hard one boy wow this is crazy crazy competition even though it's the same cut they taste different they do absolutely they absolutely do i really enjoy this one here i really enjoy the miyazaki right now i'm telling you now i know you guys are going to ask us how do you describe that i don't know how to describe that no one in the planet will be able to describe this properly it has more flavor more subtle flavor and we're sounding like a crazy people it's like how do you describe the taste of water exactly wow it tastes like nothing what's the difference between mineral water and purified water exactly it's like that much of a difference it is it is i can actually tell the difference between one brand of water through another brand of water but there's no way i can describe to you you know what i mean yeah that that's what it is for me at least mama which one is winning miyazaki or kobe beef i think miyazaki's winning miyazaki is waiting for you omar look at my mom i'm gonna let you guys know mine in the end all right not right now but miyazaki is the champ for you beat kobe beef yes all right let's go for this one here hokkaido here's the thing with wagyu everybody i always tell you you got to be eating just a little bit you know what i mean not too much but not today tonight we're going to be regretting this one but right now we enjoy them now it's worth it exactly all right time for the hokkaido everybody cheers cheers such a different flavor completely different flavor such a they're all taste different everybody it's crazy they all taste different at the same time this one is a wonderful miyazaki is amazing kobe beef is crazy mama how do you describe it they want to know you know what this one i would say is like more earthy earthy that's not really the word but it's like impossible to describe it's impossible to describe it is absolutely impossible to describe everybody this is going to be 100 your personal preference on which one tastes best they all have a dry aged taste very mild not too strong too strong they all taste phenomenal it's like mama said i think you hit it on the money how do you describe water water is water all right but this is such high grade beef that you cannot go wrong with any one of them but mama which one is the winner for me the winner is the miyazaki miyazaki for mama for me is going to be the kobe everybody i really enjoy the kobe but let me be very very clear the hokkaido is not amazing it's not far away this is an insane experiment it is for something for you to share with your family members there's no way that we can eat all of this maybe i take it all back mama is hitting the miyazaki really hard i'm hitting the mashed potato soup i think we need one more opinion angel come over here come over here come over here this is my nephew angel everybody if you don't know him he's always with me on google foods everybody knows who you are right i think say hello angel hello oh you just wanna eat look at that that's all he just wanna eat look you startled me all i hear is yelling from across the house hey and then i'm like you guys he was like i wanna try i wanna try all right and i go here you guys are like here let's go here he already know what it is everybody we got kobe miyazaki and hokkaido all right try that one first let me know as you're trying with me and mama we're going to keep eating here are you okay okay enjoy that's a good one that's a good one okay try the second one for i'm pretty sure for what that was a big bite bro oh boy here we go i'm pretty sure you're gonna like every single one of them that's a good one too [Music] all right all right all right try the last one angel tell me let me know okay this one is kind of hard to describe oh and then oh the reaction from the kobe is not the same okay now the final verdict for you which one is the champ kobe give me five i also went for kobe i think the second place is probably the this one miyazaki and then the third hokkaido you know what's funny is because in price range it's the same as well so the most expensive is kobe and then the miyazaki is second expensive and the hokkaido so maybe it makes sense i don't know everybody but i just this one just tasted more like the fat on the top i guess the way you sear it or whatever it kind of had more of like a a crispy yeah chicharron style yeah like that like a crispy layer on the top whereas these two were kind of more like a little bit normal let's just put it to simple english for everyone to understand they're all amazing you're not gonna go around with any single one of them they're all phenomenal that's for sure but the champ is the kobe beach all right so let me in my mind finish the video now yeah you guys finished the video i'm gonna take for the family okay i gotta take look they're hungry in there man you know wow there's like a good one person over there for all of this one person i hope you guys enjoyed this video if you do enjoy it make sure you give it a thumbs up if you're not a subscriber be sure to subscribe for future videos remember if you are interested in anything i use everything is always in the description down below thank you so much for watching blazing boo once again thank you for sponsoring this video make sure you guys check them out in the description down below and we'll see you on the next one take care everybody bye-bye let me go over there before the whole family eats the whole thing family the whole yeah the whole angel the whole angel family see you guys on the next one everybody take care bye-bye do the mashed potatoes it's really good

Channel: Sous Vide Everything

Views: 485,446

Rating: 4.9601426 out of 5

Keywords: dry age, wagyu, a5, best beef, how to dry age at home, wagyu dry age, best steak, dry age steak, experiment, steak experiment

Id: vpjuQxdOxu0

Length: 15min 30sec (930 seconds)

Published: Tue Apr 27 2021