There’s nothing better than dry-aged or
is there? For today’s cook dry-aging this beautiful export rib in butter In a lot of butter! I put the butter on top of the sous vide circulator so that it would come to room temperature faster then i put all of them into a pot to make it a nice smooth texture once the butter became spreadable it is time to work on the meat Now this is prime beef which i got from DemKota from Minnesota since this
is large enough I decided to split it in half to test half dry-aging butter and
the other half as real dry-aged. After splitting it in half you can see the
wonderful marbling. The first one I started using the UMAI bags remember
this is a special bag this is not a home ziploc bag it is consider a membrane
that goes around the meat to dry-age. It is not a regular vacuum bag or a ziploc
bag it allows you to dry aged at home without any special equipment. For the
second one there’s not much to do except clean the surface a little and cover the
whole thing with butter. I spread it out until every little piece was covered
once the bottom was covered with butter I flipped it so that I can spread the
rest on top check it out now there’s pretty much nothing else to
do but to put it in the refrigerator. I am using my regular refrigerator it is
not something as special so that it maintains a temperature between 34
degrees to 37 degrees Fahrenheit now there’s nothing else to do but wait 60
days. After sixty days this is what it looks like I was surprised to find this black
spot which freaked me out I honestly thought my meat was completely ruined.
What in the world was that? So I quickly opened it up to find out what it was.
After opening it out I was quickly rewarded with this. It looked like
perfection. the only really odd thing for me is that it smelled like butter it did
not have a dry aged smell it did not even have a beef smell it smelled like a
hundred percent butter! It was odd and satisfying at the same
time this is looking extremely promising Now let’s go to the real dry aged after
removing from the refrigerator I quickly opened the UMAI bag as expected perfectly dry aged then I opened it out after bringing it up to my nose and
smelling it which is the first thing you should do when dry-aging
it smelled wonderful it smelled like nutty beefy no foul smell whatsoever and
the way that I’m used to perfectly dry aged beef when putting them side-by-side
you can tell the difference between them I was very happy from the yield of the
butter it looked like I was gonna have almost no lost at all that is very
promising so then I decided to cut them into steaks. As I’m removing the butter
from the steak this is the black spot we saw earlier as you can see is just dried
blood nothing else no big deal and the dry-aged steaks looked perfect once the steak was cut it was time to
trim them. Remember never throw your trimmings away there’s a lot of
different things you can do with it and I have shown that in the channel already.
As expected we did have quite a bit of lost between the dry aged steak. Now it’s
time for the butter. Once the butter was removed I was surprised because the edges were all oxidized in both sides. That did not look very good to me
and after smelling it it didn’t had a little funky smell once you pass the
butter obviously. So I decided to trim it. Once they were completely trimmed I put
them side by side so that you can see the difference between them dry aged
butter on the left and the real dry aged on the right But now that we have these two beautiful
steaks ready it is time to cook them and see how they taste.
To ensure I’m cooking both steaks at the exact same temperature I am using my
wireless thermometer so that me and Angel can really taste the flavor of
these steaks I am only seasoning them with salt and
pepper. Now that we have these beautiful steaks ready it is time to cook them and
I am going to be reverse searing them with the slow an d sear and the weber
kettle. So let’s do it! Wow. What do you think Angel? Wow it looks awesome! It looks impressive we are starving are you ready to try it? I’m ready to go!
They are different we have a and B are you ready? Oh we got a little experiment? We got a little steak experiment today Angel. Oh man let’s go let’s go. Let’s go enough talking this one is very special here it is for you my friend
Were cutting it! Cheers! That is fantastic! Hmm it is super tender, super juicy,
extremely flavorful What do you doing? Its awesome. No hold on you gotta. This one is seconds worthy. Hold on, hold on not yet Angel! Alright lets eat another one I just got that one in half. I can’t it is fantastic, wow this time you got the big one. It is incredible. Wow! so juicy Are you ready for the second one? Let’s go. Now I’m excited to find out how this one tastes. Whats the what are we testing? I’m gonna tell you right after we try it. We testing the juiciness? Right after we try it I’m
gonna let you know I’ll take that one you take the bigger one you can take the
big one this is the bigger one. All right Angel let’s try it, cheers buddy! I’ve been robbed. Cheers hmm way tender way flavorful a unique taste I already got it I know what happened. What happened Angel which one is better for you Angel I know what happened here. What happened? This one is dry aged Wow you can tell you can tell my boy is learning everybody he is
learning you get that nice little funk you know you know what I think it is but
it tastes like a little bit to me I mean I don’t know maybe other people say
something else but to me as I go kind of like a wine make a wine you taste that
go something like that like it’s not like yeah I know you say he’s like nutty
I say it’s kind of like wine look it’s a wine ish flavor like you can’t get a
grasp around it it has an additional type of flavor that you don’t really
know how to describe that I agree with Angel, remember the butter steak
you’ve been asking me to do it forever oh the one that’s the butter steak
that’s a straight butter block that’s the butter steak, it is incredible
everybody. Now is it dry aged? it doesn’t have the same flavor as dry aged to me I agree with you it’s a very good steak it is a fantastic steak obviously this is a
prime steak we started off with the best of the best but at the same time it is
not a dry aged steak it doesn’t have that nice funk. Right? That little funk of
dry aged not even close however it is incredible it is incredible I mean I
like it a lot but I don’t think that is dry aged in my
opinion is not really too dry aged I agree with you Angel it is not dry aged
it doesn’t have that funk but it is incredible everybody and it’s super soft
and it’s super tender and juicy and yum but I don’t think it tastes dry aged I
agree with you it is not a dry aged steak. Is it fantastic? Yes. Is it incredible? Yes. Is it tender? Yes. Juicy? Yes. Does it have the dry aged funk? No, it does not not this time. Angel if you have to pick a steak and you were in a
restaurant and you got a or B which one do you like better well here’s the thing mm-hmm this one has a very strong meat flavor this one has a
very strong dry aged meat flavor which one do you prefer if I’m in the mood for
something that tastes dry aged, dry aged if I’m in the mood for something that says very
meety this one. That is not a fair conclusion you gotta give me an answer
you have to pick a steak A or B If you don’t have a choice and you’re going to die Angel we have steak A and we have steak B which one would you pick?
The dry aged I am with angel a hundred percent the dry aged steak is better
however this steak is fantastic I recommend you giving it a try once will
I do it again no I don’t know it’s too much work to do it the butter is very
messy you know butter everywhere you know we have butter when we were doing
this up upright noses hair you know cleaning the butter after I a
tremendous amount of work I would not do it again but it is good it is not bad.
It’s tasty. It’s tasty now the dry aged is way better and I recommend that a
hundred percent dry age is dry age bro Dry age is dry age! I don’t know if this is gonna really count as dry aged you had it in the fridge for a while but I feel like what
happened is that it kind of just vacuum-sealed . It vacuum sealed in butter, you are absolutely right. It kind of just vacuum sealed the steak in butter. That is a
perfect description vacuum seal the steak in butter when you open the steak
is just feel like a fresh steak it doesn’t feel like you know this one when
you touch it it’s like hard hardcore but after you cook it it’s so soft and
tender this one is exactly like a fresh steak but I more tender than a fresh
steak that’s the only thing I can tell. And I don’t know that’s because it’s
prime or what but that was a very good vacuum seal we had. That’s another thing too. It had a really good vacuum seal. You call the butter experiment a vacuum sealer Angel! The vacuum sealing experiment. That’s a good explanation right there it is a vacuum sealer of butter because I don’t know if it does anything at all because the steak is already a very high quality. This one it does something I
could tell you that. Like the butter was salty butter. Yea it was salty butter. So
maybe it dried it a little bit but it was mostly just. Not really. I feel
like it was just sealed yeah I agree with you I like it though
don’t get me wrong everybody the butter aged one is fantastic but it does not
come close to the real deal. guys I hope you enjoyed the 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 and remember if you’re interested in
anything I use everything is always in the description down below. Thank you so
much for watching we’ll see you guys on the next one. Hold on a second I have a
question for you guys would you like me to cook this one Sous vide so that the guys in the office can try it as well maybe has a different flavor on sous-vide
right that’s a good idea I guess it’s… Are you being jealous the
season of giving I guess you know come on we gotta give. Fine we can give it to them fine! Is only fair if they try it too- comment below if you want to see them try it and I’m
gonna make it happen. That way you can watch the boiling bag guy do it. Anyway guys thanks for watching. I’ll see you on the next one take care bye bye.