Lost at Sea METHOD of Dry-Ageing Beef, It's INSANE!

thank you trade for sponsoring this video this is a four bones rib roast and as you can see it is a beauty and today we're gonna be doing something i never thought it would happen and that is the dry agent in combo aka seaweed i have no idea how this is gonna work but i'll tell you one thing i'm super excited to find out as you can see seaweed comes dry i mean take a look at this stuff if you've never seen it or use it i know it can be extremely intimidating but let me tell you something the japanese have been using this for decades and most importantly this is what is msg made out of so i'm not only hoping that it works with the dry age but it also creates something incredible but that we're gonna find out together so the first thing i did was to lay it down dry then i added my roast right on top covered the whole thing with cobble and got my butcher's twine and started tying it up but this did not work since combo is really hard and dry it just breaks it was not working whatsoever and remember whenever you dry aging you want to have a nice tight seal so i had to think on my feet and come up with a different solution and that was to rehydrate it in water i'm using cold water by the way not boiling one the last thing we want is to cook the steaks as we put the hot thing on top so using cold water hopefully it will just revive the seaweed itself and after about 10 minutes on it check it out it is now perfect so i went ahead and started the wrapping process and this worked like a charm i mean i just kept putting layer after layer until i covered the whole thing once that was done the only thing left to do was to go ahead and tie everything up so that i don't lose it through the dry aging process i am not trying to make it super tight my only goal is to make sure that it will not fall out but once i was done with the tying this is what it looks like now that looks like a big tamale now the only thing left 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 it out and checked out what it looks like everything seemed to work like a charm it is super dry there's no funky smell and now i'm excited to open up and see what we got so i first started by removing all of the butcher's twine that was not a big deal whatsoever but when i jumped into the seaweed oh man that's a different story it is like duct tape 100 glued to the meat i mean if i went full strength on it the meat would just rip it apart check this out that's not what we want so i had to really take my time and go nice and slow wherever i couldn't get it out by hand i used my knife this was tedious work but at the same time the smell that is coming out of this thing is amazing going into this experiment i had no idea what to expect but i'll tell you one thing right now i am so happy i did it even though it took me a long time to take the whole thing out once i was done this is what it looks like that my friends is 35 days dry aged beef in seaweed something you have never seen and you might never see again and i mean check out the fat it is almost perfectly dry aged it seems like it held a nice amount of moisture and most importantly it feels nice when i say that i mean that it's still a little bit pliable it's not like a rock that is always what you're looking for towards the end result the only thing left to do is to slice it open and see what we're left with and for that i'm gonna keep my mouth shut and let you experience this with me that is perfection i mean there's almost no oxidation whatsoever and most importantly the smell that is coming out of this thing is phenomenal like every dry age the next thing to do is to go ahead and remove all of the pelicans throughout the steak they don't taste good they don't look good they just have to go and once i was done with that i was left with some beautiful steaks i mean this is dry age textbook right here they smell wonderful they look great and most importantly i hope they taste as good as they look however at the same time you can see that i did not do a great job removing the pellicles between the bones and i know that if i leave this in they will give a huge amount of dry age taste in the steak so in order to avoid that from happening i decided to remove it it is pretty easy to do just make sure that you're not cheap with it leave a little bit of meat on the bone because if you think i'm going to throw that away uh-uh and as you can see after removing the bone i still have some beautiful steaks the next thing to do is to go ahead and season them and i am a huge fan of dry brine usually when you're cooking sous-vide there's no need for you to do it but since this is the first time i'm dry aging seaweed i want to run a different experiment i'll be cooking two of them traditionally and the other two i'll be doing it so v and if there's one thing i have learned nothing is better than dry brining a steak that is just a fancy word to say put salt on it and let it rest in your refrigerator overnight and if you think i forgot about the ribs uh-uh i did the same exact thing as i did with the steaks i'm just going to be cooking them separately so that i do not have that overpowering amount of dry aged taste but now that i got all of them ready the only thing left to do is to put it on my regular refrigerator so that it dry brines for 24 hours once the time was up i took them out and take a look at it the salt is completely gone that is a good sign because now we know that it penetrated nicely and deeply into the meat and if you take a closer look on the fat it did not penetrate that's because salt does not penetrate fat and the ribs looks just as good for them i kept it very simple i just threw them directly inside of my oven at 350 degrees fahrenheit i cooked them like this until i got a nice beautiful brown color so once i got the color that i was happy with i threw them in aluminum foil closed it all up and put it back in the oven for two hours so that it can be nice and tender because now it was time for me to concentrate on the steaks so i went ahead and finished the season with a little bit of pepper and garlic powder nothing else as i mentioned two of them i'm gonna be cooking sous vide so i backed them up vacuum sealed them and they were ready for the water bath the other two i took them immediately outside i heated up my pin and threw it in there with a little bit of oil my goal is to get a nice beautiful crust if there's one thing that i always required is a crust on a steak and keeping that pin under medium high heat definitely does the job make sure you either use a cast iron skillet or a carbon steel one if not it's going to be quite difficult for you to get a crust like this and never forget to put a crust in the edges also i mean the better crust you have the more amazing your steak will taste and if you get a little bit of flare-ups like this do not panic that is why i always recommend searing your steaks outside because even if there's no flare-ups you will get a huge amount of smoke on your kitchen and trust me you don't want that the other great way to avoid smoke is using the flame thrower that i'll be using on the sous-vide steak but i mean take a look at this crust this is exactly what i was looking for now the only thing left to do is to put it in my oven at 250 degrees fahrenheit until i reach an internal temperature of 135 and once i reach that temperature take a look at this that is what i'm talking about friends medium rare just the way i like it even though it has a good amount of gray bend on the top i don't even care i can't wait to taste it and the ribs oh yes this is what i was left with i know that it's gonna have a strong flavor of dry age and i can't wait to find out if it's gonna be good or bad the only thing left for me to do is to go ahead and cook the sous-vide steaks and for that i threw it in the water bat at 135 degrees fahrenheit for two hours and i know that suvi will never disappoint [Music] before moving forward i want to thank trade for sponsoring this video i just love trying different coffees from around the country and with trade now that our travels are limited my coffee exploration can keep going that's because with trade you can discover new coffees from the nation's best local roasters let me show you how it works with trade i take a quiz and answer questions about how i like my coffee and look at this trade matches me with my own personal selection of coffee they ship it right to my door in a nice compostable packaging and the best part i never run out because i choose the delivery frequency and as i try them i rate them then trade will continue to surprise me with new matches and coffees that i always love and of course always straight from roasters at peak freshness this week i was excited with this smooth medium bland mother tongue coffee it's like a nice bitter sweet chocolate with lucious caramel and sweet hazelnut i just love the hint of sweetness on this one it's so good the coffee is always roasted and shipped within 24 hours of ordering and trade guarantees that you will love your first coffee match and don't worry if you don't they'll just ship out a different bag of coffee for free my viewers will get 50 off their first bag when they sign up this offer is valid for the first 100 people who click on the description just take the quiz click on my link in the description and enter code suv50 free shipping is also included thanks trey for sponsoring this video but now let's get right back to it i am excited to find out how the sous vide version is gonna taste we are hungry it is ready and it's time to take it out let's do it if the smell is telling me anything i'll tell you right now it is phenomenal and this is what you're thinking right it doesn't look good because it's great and it needs a crust but for that i'm going to be using my flamethrower so now i say i know it doesn't look that good right now but watch this [Music] all right everybody here we have our beautiful feast today mama huh what is that surprise this is the surprise in the end yeah i want to know how they taste first and if it tastes really good then we got a little surprise over here all right all right okay so obviously whenever i make two steaks there's always an experiment it's triple experiment uh exactly i want to know your honest opinion be very critical on this steak let me know how it tastes if you like it you hate it and all that good stuff all right enough talking let's give it a try wow first thing i want you to do when trying the steak is give it a nice nice whiff oh boy sometimes i can tell if something's gonna be good already just by the smell enough talking cheers everybody thank you thank you my smile i can't hide it even if i wanted to wow it's been a while been a while with one what are you feeling what are you feeling tell me feeling a little bit of dry age sometimes i do dry age experiment they don't work very well they are terrible especially like the nutella one that i did absolutely terrible this is a wonderful oh my god i'm so excited this is amazing what do you say about that extra umami power yes mama it does have extra mommy powder it seems like i put msg in there but i did it it's hurting you're squeezing your cheeks mama here's the deal i'mma tell you already what it is dry age you are absolutely correct i know it's dry yes you can tell right away it is 35 days dry age but i did it in kombu aka seaweed it's actually what msg is made out of the umami that you're tasting is because it was actually the combo because it does something very very different to the palette everybody i understand a little squeezing extra flavor that lingers on your mouth that's what it does okay before you go to the next one let's try this one here i'm listening there's a difference between these two here as you can see this one here is a little bit more medium rare perfection you know what i mean this one here you can tell that it's a little bit more i want to know which one you like best when you cook this way here as you guys already know it is quite different are you ready mama okay it smells good let's try this one cheers everybody talk to me mama this one is nicer wow that is amazing everybody all the way to the moon like how do i even explain this it's like you know when you wanna you're chewing you don't wanna swallow you just wanna like it's like the flavor is more mature this one hit me on the right spot it's like oh it's like the flavor got enhanced there you guys know why i'll tell you right now my mom this one i just cooked it in the oven and on the pan i cooked this one here sous vide all right i can tell this one was here yeah you could tell right immediately i don't even need to tell you the flavor intensified look i'm still tr i don't want to swallow you know you know when you swallow to make room for some more that's all what happens is whenever you vacuum sealed something it just concentrates that flavor a little bit extra more even though it's perfectly cooked medium rare it just like you smoke ribs when you smoke ribs and then you cook them sous-vide the smoky flavor is intense really really intense it's like the flavor already penetrated inside and then when it was coming out it just started circulating around itself exactly the whole thing has that nice umami dry age flavor it's not regular dry age flavor that we're used to no this is a huge success it is not the last time i'm gonna do this at all you're gonna be watching this many many times in the channels i'm telling you right now now here's the deal this is the surprise mama kaffir might be a little bit hot now what this is is the ribs because these were bone in yeah nice and tender oh you guys got the smell i know right hits you right away now here's the deal with the ribs everybody as i try to explain it on the video because that dry agent is so close to the bone this should really have that like dry age powerfulness you know what i'm saying did you smell it you smell it i smell it from here yeah look at that smells yeah it smells like dry age for a powerful smell cheers everybody yeah yeah it's strong damn that's strong that's a strong dried flavor oh i'm not gonna say i don't enjoy that because i do enjoy that but it's extremely strong very powerful it was a wonderful thing cutting this off the steak so that it does not overpower the steak i think if i left the bone in there and i cooked it sous vide too much of this dry age flavor would have gone in there and it wouldn't enhance it too much because this steak is perfection not only does it produces an incredible dry age flavor but it has something extra it's like you sprinkle msg on top of the umami flavor yes that's the mistake the actual umami flavor i cannot believe i did not do this earlier everybody this is incredible i highly recommend you giving it a try if you're doing it for the very first time maybe try 20 days and then you go up to 35 days and then beyond and so forth make sure you wrap it really really nice and most importantly use the water if you don't use the water it's not gonna work mama have no idea what i'm talking about but you guys know what i'm talking about anyway guys these are the results i hope you guys enjoyed this video if you do enjoy make sure to 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 and we'll see you guys on the next one take care everybody bye bye

Channel: Sous Vide Everything

Views: 714,642

Rating: 4.9540043 out of 5

Keywords: dry age, experiment, how to dry age, best steak, dry age at home, treasure hunt, cooking, grilling, sous vide

Id: LBki5yEZY-s

Length: 15min 55sec (955 seconds)

Published: Tue Mar 09 2021

Reddit Comments

[u/unlikely_crab712]

First, let me introduce myself. My name is Blue. I love sous vide. Before I got my circulator, I would drive everyone nuts talking about wanting to cook SV, as well as looking for a machine! I've been cooking like this for about 5 years. About 2 years ago I stumbled over SVE; I covet Guga's knives and his vac sealer! I live on Cape Cod, surrounded by the ocean and beaches. I was wondering about using fresh seaweed for this dry age process. Does anyone have any thoughts on this idea? I'm really looking forward to learn new tricks. Thanks for any comments on this. Just a side note as I'm writing this, I've been watching SVE Mystery Meats. I got 1 right!!!!!