[00:01] cut of beef, and I want to see if I can turn it into a tender steak through the dry-aging process. So, I went to the butcher and picked up a nice piece of price of ribeye because it comes from the shoulder of the cow, making it
[00:14] cooking. But, it still can work well as intermuscular marbling. So, I'm simply going to place it on a rack for some airflow and put it in my retrofitted dry-aging cooler and set it and forget
[00:27] it. And about 45 days later, this is what I've got. Not a crazy long dry-aging process, but it still should dramatically alter the flavor and texture of the steak. I sliced off that dried-out pellicle or crust, which
[00:39] revealed some absolutely beautifully marbled dry-aged meat, which I then sliced up into individual steaks. And to really see what this dry-aging process does to the steak, I picked up a fresh chuck steak from the exact same butcher.
[00:52] and pepper and cooked them up exactly the same way on the grill for a proper AB test. All right, here we go. They look completely different. The dry-aged Like it's red. >> I think we should try the regular one
[01:05] first, the control. >> Perfect medium rare. It's still pretty underrated. >> So, maybe the moral of the story is just >> Well, let's let's see. >> The dry-aged is so much more dry from
[01:20] the aging. You lose a lot of that water content. It's got a completely different little bit because it cooks so much faster. >> Wow, that has some way more flavor. >> Wow, I wouldn't say it's necessarily
[01:32] more tender, would you? Slightly more well done, which does not help. The reason I wanted to try chuck is because from the last experiment, it wasn't worth dry-aging an expensive cut because you lose so much from the outer skin
[01:45] much cheaper than a ribeye or New York strip, half the price, and it makes >> I would say that's worth dry-aging. >> Yeah, wow. Okay, success. >> Yeah, wow. Okay, success. Wow.