This is dry brining, not dry aging. Dry aging encourages the growth of mold on the outside dry pellicle that creates the complex flavors associated with dry aging, this is something done in a controlled environment. You can get similar results to dry aging by using Umai Bags or something similar, but this is not dry aging. You're correct in everything else.. I would suggest that you correctly label your method as dry brining, this may cause confusion and is a little misleading to be honest. Also important to note dry brining works well with thicker cuts if you are going 24-48 hours. Thinner steaks aren't good to let dry brine for that long.

Been doing this a long time. Poor man’s aging technique works great. After that’s done Sous Vide is the next step. I sous vide 2 hours at 125° F. Then sear over a fire that’s as hot as the sun (so to speak). End doneness is a nice bark surrounding a rare to med rare inside finish. Spectacular!

This channel is CRIMINALLY UNDERRATED

Great job keep up the great work

Very few people could afford to buy that amount of steak these days in Australia, this would cost about $70 for four pieces that thick.

Gonna try it

I couldn’t read the small and light font!

So delicious 🤤

To each his own! This wouldn’t be a cooking method I’d pick. Keep it simple - let steaks come to about room temperature, season well with what you want and then cook them on the grill to your desired temperature! Eat and enjoy.

Them steaks look half decent fabulous

I enjoy a good steak but this seems like a lot of trouble. Lately I have been enjoying a nice thick 1 1/2" rib pork chop seared and then into 300 deg oven cooked to about 140 - 145 deg. . Tastes great and the price is a lot less. Try it.

Can this be done in a more frequently used fridge?

This whole video just did not make a lot of sense. I showed this to three different classically trained chefs and they all said this was definitively wrong.

Can you make your font any tinier? 😳🤠😁😉

Additionally, I wrap the steaks in cheesecloth and then put them in the fridge.

Looks raw to me. Just how my dad liked it - cold on the inside. No thank you. I grew up eating more than enough uncooked in the middle meat. I like it juicy and a little pink on the inside, not cold and raw on the inside. But thanks for posting, it was informative.

Doesnt the refrigerated uncovered steak pick up strange flavors from other food in fridge?

I'll just skip the 3 days of aging, season mine, let it set till room temperature and pan sear in a scolding hot cast iron pan, let it rest and devour!

You didn’t show that you seared it. Did you sear it after the oven or before the oven? If you seared it before, that’s a front sear I believe. If you seared it after, that’s a reverse sear if I’m not mistaken. Did you sear it at all?

FYI Never put spice's on a steak you will loose the meat flavor

I buy big thick steaks from Costco, Now all I need is a refrigerator that I am in total control of........We got a big one always stuffed, and a little one that is stuffed with drinks.....I drink at room temperature so I have nothing in the small one........I know if I were to go buy a fridge it would be filled without my consultation

The steaks are overcooked at the short edges, due to too much heat from the oven. Don’t do steak in the oven, never ever have I seen that as a method of choice on other channels. It’s always the least recommended after all other methods.

Just get halal steak. It’s super dry cause they torture the animals to drain as much blood out of it as