How-To Dry Age Beef at Home - 42 Day Aged Ribeye

Рет қаралды 3,117,667

9 жыл бұрын

I show a simple technique for dry-aging beef at home. All you need is salt, a casserole dish, and roasting rack. I age some USDA Prime Ribeye Roast for 42 Days (6 weeks), then I grill up one of the aged steaks and give you an idea of how wonderful this process is.
Items used in this video:
Wusthof Classic 8-Inch Cook's Knife
amzn.to/1uGybOB
Canon VIXIA HF G30 HD Camcorder
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Sherpa Pink Gourmet Himalayan Salt 5 Lbs Medium Grain
amzn.to/15Jp71w
Nonstick Roasting Rack, 14 by 12.25-Inch
amzn.to/1GPKP4o
Pyrex 4.8 Quart Baking Dish
amzn.to/1BYO3zB
Lobel's Butcher Knife
www.lobels.com/Lobel%27s%20Bu...
Music:
"Nile's Blues" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
creativecommons.org/licenses/b...

Пікірлер: 3 800

@NearTheLimits 7 жыл бұрын

4:05 close your eyes while listening

@khaledmajluf9382 7 жыл бұрын

OHHH I LAUGHED SO HARD HAHHA boy that was funny

@thomasdecarlo4672 7 жыл бұрын

Albert Zion LMFAO!

@Davidgarcia-db7rh 7 жыл бұрын

Awsome!

@dmbers892 7 жыл бұрын

I just died

@lionsmaine1238 7 жыл бұрын

daddy

@djkevinbradley 6 жыл бұрын

I did this with my Black Angus 6 bone USDA prime. Had the fat cap on, on the rack, on the salt in a separate fridge used for the meat only. 6 weeks later and it was the best piece of meat I've had. Home dry aging works, and this video was an inspiration to do it. Thanks and cheers from Holland.

@tyso5146 2 жыл бұрын

Blown away that this worked so well. Was planning a mini-fridge / circulation fan set up, but will use those funds for some top shelf rib roast! Thanks for the idea and vid.

@Goblinu_ESO 5 жыл бұрын

I love getting excited by food. It’s so interesting how far we’ve come since ancient days. So many new ways to cook and prepare meals. Completely new undiscovered dishes. Everything about food is amazing

@useyourbrain6937 2 жыл бұрын

Well said

@davidmount5190 7 жыл бұрын

Why the hell do I watch these videos when I'm starving!!!

@TROYCOOKS 7 жыл бұрын

Hey David, you should give dry-aging a try buddy. Maybe you can snack on something while the meat ages for 6 weeks? LOL I appreciate the comment and thanks for watching buddy! Cheers!!!

@davidmount5190 7 жыл бұрын

T-ROY COOKS I don't think I have a choice now. It looks waaay to good.

@TROYCOOKS 7 жыл бұрын

I usually wait until Christmas or New Years when my local grocery sells whole rib racks really cheap. If you have never dry-aged meat before, you may want to try using the Umai Dry bags. It is a failproof way to dry age meat. Also, 28 days is usually plenty long enough for most people. The longer the meat ages, the more pronounced the dry-aged flavor which some people don't like all that much.

@davidmount5190 7 жыл бұрын

T-ROY COOKS sounds good, I'll have to try it

@LD-qj2te 7 жыл бұрын

T-ROY COOKS Yes the bag idea sounds great !

@joonoho 7 жыл бұрын

i respect you for giving an actual description and a real face expression. most people fake it

@markd2826 7 жыл бұрын

Ardite_Cheese I have a lot of fun with this app r the best app I have ever seen in my life and rrrreeees rrrrrrrrrrr and I love the way r the best of s and s of the world to ss the world of the world and I

@hindugoat2302 7 жыл бұрын

you kinda need them to give detail flavor and smell analysis not just this taste yummy!

@Jeff-S 7 жыл бұрын

Mark D WTF are you even talking about?

@datpmfp 6 жыл бұрын

Agreed, he also told us how many days aged too!

@briangleason5597 5 жыл бұрын

Those cuts of meat are absolutely Beautiful, love the marbeling. I love using himalian pink salt. Thank you for showing how to dry age. Wow, when you cut meat open, just wish I could smell it when you put it on grill.

@MakeSushi1 5 жыл бұрын

I don't think there was any point use Himalayan pink salt... the beef was never in contact with the salt.

@errolm8313 6 жыл бұрын

I'm super excited to try this! Just picked up a quarter cow carcass with 6 pounds of prime rib roast. I'll be getting it ready tomorrow for the dry age process!

@nicksmith3746 7 жыл бұрын

I tried this 6 weeks ago and ate my rib eye yesterday. It was the best steak ever!! 😊

@TROYCOOKS 7 жыл бұрын

Congrats on the successful dry aging Nick. It surely is some fine eating brother!!! Glad you gave it a try!

@loripatterson7882 3 жыл бұрын

@@TROYCOOKS Do You have to adjust the temp in the fridge at all?? Thanx!

@ericdroddy7444 3 жыл бұрын

@@loripatterson7882 goal is to keep fridge between 36-38 degrees

@greensmobilerepair4999 7 жыл бұрын

you really know your stuff. my wife and i had tried some of your grilling tips. turned out great. thanks bro. keep the videos coming

@TROYCOOKS 7 жыл бұрын

Thanks for the feedback and support!!! I'm always happy when I hear that my videos have helped. Much appreciated!!!

@arisan2277 7 жыл бұрын

the way you speak makes me so happy ^^ also that looks simple and delicious definitely gonna try it!

@mml1224 5 жыл бұрын

great vid, very detailed, clear and results driven, good job!

@briandempsey1789 6 жыл бұрын

T-roy, good video. Followed your process and I must say, the steak was phenomenal. Keep up the good work!

@LerRhann 6 жыл бұрын

Me: I am going to dry age this roast. Me (five hours later): Dam that was good, I guess I will age the next one.

@ralexlu 4 жыл бұрын

Yup lol!

@bananabrain1073 4 жыл бұрын

🤣thats funny😂

@737BBJ 4 жыл бұрын

HAHAHAHAHA!

@setnomA 3 жыл бұрын

Facts my man lol

@mroakarm 6 жыл бұрын

Fantastic Job! Your videos are an inspiration...really enjoy watching them

@nathansanford846 3 жыл бұрын

T -Roy, you are the best! Just bought my first WSM. Can't wait to follow your recipes and techniques. Big Fan in NJ

@MetaView7 8 жыл бұрын

Normal salt would do. It is a waste to use those pink salt, because the minerals would not get into the meat to enhance the flavor.

@franksj1982 8 жыл бұрын

Is the salt garbage afterwards, or can you age another cut of meat or use for seasoning normally? I am just curious if it is an actual waste if you will use it later for seasoning anyway. Thanks

@christopherhall5361 7 жыл бұрын

salt inhibits bateria growth, so i imagine you could probably use it for something else

@venomf0 7 жыл бұрын

MetaView7 it's 5 dollars maybe 10. it's not a big deal

@philipcooper8297 7 жыл бұрын

The used salt is garbage, only good for salting your footpath to your house, in winter.

@appletree8441 7 жыл бұрын

Philip Cooper Than you will have all the neighbours cats hanging around. Great time to sell them to the Chinese.. I know this might seem racist..but Chinese people eat cats. And almost anything else. You make this comment racist for defending a practice that you do not condone.......but just by me saying this...you will most likely say something like...."live and let live dude.". But you would like to have a Chinese person over to your picnic and they bring a basket full of cat chops and fried cats livers.

@sunghwankim9552 6 жыл бұрын

That thickness... and color.... masterpiece~! respect from S.Korea :D

@KrogerCulinary411 4 жыл бұрын

Looks GREAT! Thanks for the great VID.

@johnhorner297 5 жыл бұрын

Great video. And you have a palatable manner which is rare on KZfaq!

@NothingMaster 6 жыл бұрын

You’re an SOB for making us hungry like that. 😂🥩🥩🥩 Nice dry aging technique! 👍🏻

@SouthernInquirer55 6 жыл бұрын

HEB in my town? butchers are excellent, produce and others too. We have a 'Gucci' HEB that sells Prime Beef for $$ but I shop our neighborhood store. They cut their 'Value beef 'to order.. some time and work for free. There's always some 'better' beef or whatever? But at $2.99-4.99 a pound? T bones, Rib steaks and Porterhouse? No way to beat that value. I do use some of the process explained here. Can't say enough good things about our HEB. That steak looks excellent! Thanks for the show.

@yourdadsotherfamily3530 5 жыл бұрын

SouthernInquirer55 bro yeah I was about to say. Us Texans are spoiled lol we get usda choice short rib whole rack of short rib beeeef usda choice xD for like 4.99-5.99 a pound and it’s always like the best steaks. Fiesta always has cheaper produce but again no one does better butcher near me like they do

@danenglish3650 7 жыл бұрын

Friend of mine does dry aging, gave us a two inch plus thick rib eye that we BBQ'ed last night, brought the steak to 140 degrees then wrapped it in foil for 5-8 minutes, shared between three people and everyone agreed that it was the best steak we've ever eaten.

@DriftingEvolution 4 жыл бұрын

H-E-B is my grocery store! All the way down in Cameron County Texas! Thank you for the informative video, brother.

@2handsfull 8 жыл бұрын

What setting did you set the microwave on?

@TemplarX2 7 жыл бұрын

Sacrilege!

@christopherhall5361 7 жыл бұрын

no, cooking that steak past medium rare is sacrilege

@luisquintana2248 7 жыл бұрын

2hands full, I think 8 minutes on each side but make sure you wrap it in microwaveable plastic.

@weaverpsu 7 жыл бұрын

Steak has actually been proven to taste better just past Med-Rare.

@weaverpsu 7 жыл бұрын

"You want your fat to be warm enough that it starts melting a bit, lubricating your meat and adding flavor and juice to every bite. With meat that's too rare, your fat remains solid. You end up with all the calories and not nearly as much flavor." Kenji Lopez So, I cook my steak at 131 degrees. I think it tastes best at that temperature. Purely opinion but science is there to back it up

@iiix808xiii 7 жыл бұрын

For the people saying its burnt, you're wrong. Like he says in the video its a perfect medium. If anything it is charred from being on a wood grill and personally the charred parts are the best parts when it comes to cooking on an open fire.

@davidschnall4788 6 жыл бұрын

iiix808xiii medium is overcooked

@flakes6992 6 жыл бұрын

Normally yes, but not for a dry aged steak. Medium Rare to Medium is the sweet spot.

@davidschnall4788 5 жыл бұрын

No. According to the kitchen at Peter Lugers, NEVER more than medium rare... and that’s the ultimate dry-aged prime steak.

@yourdadsotherfamily3530 5 жыл бұрын

As someone who dry ages meat from the same grocers as he does that with dry age beef medium makes it fall apart still xD but I dooooooo agree medium/rare is the only way to go if you spend all that time doing so cooking out all that cure you put in xD

@briangleason5597 5 жыл бұрын

I agree perfect medium.

@tanguyen11 6 жыл бұрын

First time watching your. Your voice is smooth honey and make everything so appetising. Love your work!

@buhans2160 6 жыл бұрын

Man this is some good stuff. it made me smile, I´m gonne do this in Benalmadena Spain.. Thx

@sarcasmo57 5 жыл бұрын

Himalayan pink salt, made in San Fransisco.

@bryson1754 5 жыл бұрын

*Made from the blood sweat and tears of SJW hipsters*

@Philocyb1n 5 жыл бұрын

Packaged in san fran**

@ruthless12street 5 жыл бұрын

Himalayan street in San Francisco

@fahadkhanyousufzai1792 5 жыл бұрын

Product of Pakistan packed there

@sargepepp6804 4 жыл бұрын

They found Himalayan in the street and packaged it.

@markovsergeyovich6792 7 жыл бұрын

I can't believe this was so damn simple! God bless you brother! I'm buying a new freezer just to dry age meat!!!

@TROYCOOKS 7 жыл бұрын

Go for it Markov!!! You will be very impressed with the flavor of the meat when you dry age at home and a small dedicated fridge is key to getting the aging process right. Let me know how it works out for you! I appreciate you watching!

@adamhitze2180 3 жыл бұрын

Hope you bought a refrigerator for this and not just a freezer. Do they still sell those huge 'deep freezers' like everyone's grandpa and grandma used to have?

@6kchea663 6 жыл бұрын

That looks delicious thanks for sharing

@victorortiz1651 4 жыл бұрын

I don’t understand why would someone unlike this video! Nicely done, I would definitely cook mine to medium-rare, but what ever, it’s preferences

@ismaelinho86 6 жыл бұрын

great video. keep it up

@chrissmoak9387 4 жыл бұрын

Question did you cover the meat with tin foil or plastic, what was the temperature in your refrigerator? And thank it look so good

@burgerslayerrr Жыл бұрын

that's a winner! haha i'll be doing this and will comment again once i've cooked it! Thanks for the quick and easy tutorial!

@ericf2195 6 жыл бұрын

I think I’ve watched this 100x’s lol I’m finally going to try this soon, such a good video. I don’t have a designated fridge so I’m just going to use our standard, everyday use fridge. I hope it still works 😬😬😬

@DrewsCoolStuff 5 жыл бұрын

That sear is near perfect! I love when there is a tiny crunch on the edge. I'd have left it on for a few more seconds or really charred one side, Just how I like my steak! Good video!

@hippiegurl4356 7 жыл бұрын

HEB. The best grocery store in our Country ...Miss it moved to Co.

@alexlivingstone7300 5 жыл бұрын

If you're in CO, check out Sam's meats in Aurora or Tony's Meats in Denver. Tony's has a couple of locations around Denver. Sam's meats wet ages all of their steak 21 days though and it's fantastic.

@juanrenteria7574 4 жыл бұрын

@@alexlivingstone7300 might have to check that out next time I'm in Denver area

@warnie1aus 4 жыл бұрын

Thanks mate love your enthusiasm.

@martinenriquez574 5 жыл бұрын

This is the first vid. I watched of you and i got to say very well and the steak looks amazing!!

@elijahbaltazar9030 7 жыл бұрын

Why are people saying he overcooked it? 1. He didn't even overcook it, it may look like it because the meet will have different colour due to the process of aging. 2. It could be his preference!

@TROYCOOKS 7 жыл бұрын

Thanks for having my back Elijah, I appreciate the support. And thanks for watching!

@jasonsuacidal 6 жыл бұрын

FAXXXX!!!

@jrey6986 6 жыл бұрын

It looks medium to me and if that's the way he prefers then who cares?! You did a good job T-ROY COOKS, that was pink from edge to edge, a hard feat for most.

@AlexZander688 6 жыл бұрын

And with ribeye being extra fatty, I prefer closer to a medium temperature on them. And there won't be any blood dripping from any cooked steak. The red liquid coming from cooked steaks is not blood.

@shariqnaeem9308 6 жыл бұрын

Although I like my rib eye med-rare as well it wasn't overcooked Just cooked to medium well done would be over cooked that's when it's charred and cooked through Not that there's anything wrong with that if you like it but personally it gets rid of majority of the flavour

@spizzlo 8 жыл бұрын

It's crucial that you have a very clean fridge and baking soda in there for this (his looked immaculate from what I could see). If you do this process, and your fridge looks like most people's, the steak will be gross.

@TROYCOOKS 8 жыл бұрын

Thanks for the input Stephen. You are 100% correct. I used a spare beer fridge that I rarely open and I made sure it was clean inside before aging the beef. And yes, baking soda works great in there!

@ward2152 7 жыл бұрын

why do u need the baking soda and how much of it do u need ?

@bruceliem 7 жыл бұрын

+ward 21 baking soda is basically salt but in a finer coarse and it works better than salt for deodorizing the bad smelly air. baking soda also assists the salt in the drying process.

@suzukichopper 7 жыл бұрын

+bruceliem baking soda is not basically salt. They're two completely different things. One is sodium bicarbonate (baking soda) and the other is sodium chloride (salt).

@TROYCOOKS 7 жыл бұрын

The baking soda will absorb any "off" odors in your fridge. I just opened up a regular sized box of baking soda and sat it in the back section of my fridge. It works great in the freezer also for getting that freezer burn odor out of your freezer. Give it a shot!!!

@stevenliniak3625 6 жыл бұрын

T-Roy, I love your videos!!! You are spot on, my friend!!!

@barringtoncarlisle2056 6 жыл бұрын

That is some great dry aged beef my man. I would struggle to keep it ageing for a week let alone six!! Fab U Lous fella.

@dudelygames2891 4 жыл бұрын

I love watching his videos, it’s nice watching KZfaq without constant Merch ads

@Woodlandish 6 жыл бұрын

OMG...looks amazing, but there’s is no way I could hold out for 6 weeks. I wanted to cook/eat it for the moment you wrapped the package :D

@tomnapier681 4 жыл бұрын

great very informative just have to try and see how it goes

@masumbillah-op2oe 6 жыл бұрын

I bought a SteakAger and I love it. It totally changes the way I think about grilling my steaks the flavor is incredible.

@TROYCOOKS 6 жыл бұрын

Very cool!!! I've seen those, but never used one. Yeah, it's hard to beat the flavor of a dry-aged steak. Happy eating!

@ChateauShack 7 жыл бұрын

Sheesh! Why can't I have neighbours like you? You know good food and good music...

@TROYCOOKS 7 жыл бұрын

Thanks Irene, I do drive my neighbors nuts with all of the smells in my backyard. LOL I appreciate the support!!!

@ChateauShack 7 жыл бұрын

Ironically, my closest one is a vegetarian but at least she appreciates the music when I have a BBQ! ;-)

@GrillingAndSmoking 9 жыл бұрын

I could smell it Troy. It smelled good :) Great video!

@TROYCOOKS 9 жыл бұрын

Hey Micah, I appreciate that buddy!! That nutty smell from the dry aging was amazing!! And the flavor of the ribeye was out of this world!!

@treasureministries 6 жыл бұрын

T-ROY, I just finised supper and my mouth is watering. Blessings from Belize Dean

@johnf4507 5 жыл бұрын

Nice stuff dude never thought it’d be that simple to do!

@oxpajama4313 8 жыл бұрын

I like how excited he is about the marbling.

@kf1416 7 жыл бұрын

thats a bad ass knife lmao

@markopolo320 4 жыл бұрын

Nice! I am definitely going to try this. I will do 32 days and hope it comes our lighter. Great video. 👍🏾

@disasterprophet 5 жыл бұрын

Love the video ! Great tip, I’m doing it too ! I will let you know when it’s done !

@whoeverest9970 8 жыл бұрын

Did you add in the sound of wind chimes when you first cut the meat or was it just that glorious?

@TROYCOOKS 8 жыл бұрын

Ha!!! That was just good timing with the wind blowing my chimes. Thanks for watching!!

@JohnnyC10071959 8 жыл бұрын

You really need a Food Network show

@TROYCOOKS 8 жыл бұрын

+John Cooper Thanks John, I appreciate that very much buddy!!! Cheers!

@BernardManansala 8 жыл бұрын

+T-ROY COOKS I agree... Send in a Resume Video.

@TROYCOOKS 8 жыл бұрын

+Bernard Manansala Thanks Bernard!!! I have been contacted by Food Network, but turned them down. I'm not really into doing a high pressure TV show. I like doing things my own way. LOL

@nathanstrange168 8 жыл бұрын

+T-ROY COOKS I think that's awesome you're sticking to your own values.

@josephglover4546 7 жыл бұрын

You were enjoyable to watch, I'm going to go hit that subscribe button now.

@coreym5072 5 жыл бұрын

I just did my first Umai dry age beef ribeye. 16lbs. Shooting for 35 days. Can’t wait to see the result

@AlohaGamester 4 жыл бұрын

You put out a very nice vibe in your videos, well done!

@neimanjenkins4509 6 жыл бұрын

Shoutout to HEB, best grocery store in Texas!

@cyphen21 7 жыл бұрын

Now, the real question is, did you really have to wait 42 days to get the majority of the benefits of the dry age? Would you be able to tell the difference between a 21 day and 42 day dry age? I have tried this technique for four days on a much smaller steak, and was very happy with the results. I suspect ~20 days might have been optimal. Anyone else with experience?

@beinghuman3225 Жыл бұрын

Temp makes the difference

@winston6175 5 жыл бұрын

That looks friggin fantastic!

@brucekish7576 6 жыл бұрын

I'm glad I found this video. I had been contemplating purchasing a device that dry-ages beef but am relieved now that I can do the process for way less than the $300 it would have cost.

@llisamichele 5 жыл бұрын

GORGEOUS PIECE OF MEAT!! GOOD STUFF !! LISA 💥 MYRTLE BEACH SC 🌴🇺🇸

@tax905972 5 жыл бұрын

I would have cut a couple steaks off that bad boy.

@edwardschmitt5710 5 жыл бұрын

That's what she said....

@tcb9775 4 жыл бұрын

You're not so bad yourself Lisa 😉

@chris00gcg 6 жыл бұрын

It’s not burnt it’s dry aged so it has very low moisture meaning the crust will be nice and crispy

@vctr87 5 жыл бұрын

that shit is overcooked

@marlboroman71818 5 жыл бұрын

Dry aging meat does not make the meat dry. Fat content is what keeps meat "moist". When you overcook it you then "dry" the meat out.

@vctr87 4 жыл бұрын

@Eyeball 007 what?

@MrVasmikey 6 жыл бұрын

Troy you’re killing me! Love it!

@1971Jayce 5 жыл бұрын

Nice to see patience well rewarded!

@MakeSushi1 5 жыл бұрын

I don't think there was any point using Himalayan pink salt... the beef was never in contact with the salt at all, using regular sea salt would have been cheaper and had the same effect

@MakeSushi1 5 жыл бұрын

still good video though, really enjoyed that

@swoosh1873 3 жыл бұрын

no himalayan pink salt gives it a deeper flavor that no other salt gives when dry aging. probably 99% of dry aging techniques use himalayan lol

@nobodi12 3 жыл бұрын

you need rough grind salt as it absorbs humidity better

@ericdroddy7444 3 жыл бұрын

@@swoosh1873 himalayan pink salt also is used because it purifies the air also to help keep bacteria off the meat regular sea salt won't do that

@abbysunglao4144 5 жыл бұрын

What’s the fridge temperature while dry aging the meat?

@warlickco 5 жыл бұрын

Abby Sunglao 35-37

@NoLoVeLoStNoLoVfOuNd 6 жыл бұрын

I love it I’m gonna try this

@alexlivingstone7300 5 жыл бұрын

I'm about to try this method with a 5lb bone in prime rib. This will be my first time dry aging meat but so im anxious but excited.

@dnlmadeit 7 жыл бұрын

4:15 "USDA PRAAAHM"

@e4300 8 жыл бұрын

I have done a similar process as this and it works great, about 10 times I have done this. But here is a hint DO NOT RINSE OFF THE MEAT. No Water.

@carlosguardado3172 8 жыл бұрын

This might sound dumb but do you mean rinse after or before dry aging it?

@e4300 8 жыл бұрын

+Carlos Guardado Don't rinse off at all, NO water before or after. Just open the package the meat is in and place it on the rack.

@Munkifu 8 жыл бұрын

+Carlos Guardado 1.Open package, pat meat dry with (paper) towels. 2. Follow dry-aging process. Moisture/humidity is the enemy of well preserved meat. 3. After aging, remove any unwanted areas by scraping with the back of a knife or slicing off a very thin portion of the outer wall or fat cap. 4. Cook and enjoy your masterpiece!

@salt-emoji 7 жыл бұрын

This guy is awesome, you're great man.

@muzakiwilastono2411 2 жыл бұрын

Thanks roy, im gonna try this one

@gentlegiant3533 6 жыл бұрын

Any particular seasonings or did you just cook it with salt and pepper? Or did you cook it with no seasoning?

@gregoryeverson741 6 жыл бұрын

depends if he is going to whole cook it or slice for steaks _whole cooking, depends on what flavor you want _steak cut, salt, pepper, and butter, i use a cast iron skillet, 1inch cut, 3-4mins each side for medium rare, on medium high heat

@rootboycooks 9 жыл бұрын

You wish I could smell it? i wish could eat that whole thing! Thanks Troy, for making me hate life. I need some beef!

@TROYCOOKS 9 жыл бұрын

Give it a try Sal. This experiment turned out terrific brother!!! The smell was insanely good and the flavor was like a steak from and expensive steak house. I'm still blown away by this beef. Wow dude!!! It was awesome!!! Thanks for watching Sal!!

@EhsOfBass 2 жыл бұрын

Dude I gotta try this! Thank you!

@dputd 6 жыл бұрын

That looks fantastic!!!

@PEKUMBU 9 жыл бұрын

William Pina & citizen j this sound like something up your alley.

@Ucantstopcitizenj 9 жыл бұрын

Done it before and I'll do it again.

@PEKUMBU 9 жыл бұрын

citizen j yep! I figured.

@PEKUMBU 9 жыл бұрын

Omar TW I almost forgot you're a pit boss too. LOL

@Oni4Life99 9 жыл бұрын

Nice

@pina6181 9 жыл бұрын

I have never attempted doing it now that I know its that simple its on , I prefer tri tip than ribeye roast but , I have had this aged cut of beef before and it is bomb bay .

@ballsthatclank 8 жыл бұрын

I like your other channel Good Mythical Morning. lol

@jakobbegay179 8 жыл бұрын

ha-ha i think we're the only ones that understand

@Zdeek33 8 жыл бұрын

+ReturnTrip lol

@natepariseau6455 8 жыл бұрын

I was thinking the same thing.. I'm happy I saw this in the comments lol

@natepariseau6455 8 жыл бұрын

I was thinking the same thing.. I'm happy I saw this in the comments lol

@MrLeroyFox 8 жыл бұрын

+ReturnTrip He gained a few pounds tho... :p

@withOsamaNatto 2 жыл бұрын

What a lovely person making a nice video. Thank you for making this video

@sherryratliff5173 3 жыл бұрын

T-Roy, T-roy, you really did it this time. Looks delicious..Thank you

@MarkLaren 7 жыл бұрын

I've never seen a steak that beautiful; it looks like the Audrey Hepburn of the steak world 😍

@TROYCOOKS 7 жыл бұрын

Thanks Faris, I appreciate you watching!

@ascaye 7 жыл бұрын

she was beautiful wasn't she.

@GlassLegend40 7 жыл бұрын

yes! beef is what's for dinner...

@sparkymikey25 4 жыл бұрын

Love the way you talk haha sounds like my dads side of the family

@prasatsurin 6 жыл бұрын

Looks well done

@mememe0608 7 жыл бұрын

Warning ：do not watch before go to bed

@B8R8 7 жыл бұрын

mememe0608 I'm about to go to bed...I feel you

@grege68 6 жыл бұрын

Wait why its 1:23

@HaiPham-dw2kg 6 жыл бұрын

lmao

@hahahahaha4565 6 жыл бұрын

2:10 am.

@whos_a_goodboy7401 6 жыл бұрын

I totally am though! 😂

@Kazzzzzo 7 жыл бұрын

How safe is it?

@TROYCOOKS 7 жыл бұрын

Very safe, but if you are worried about mold or bacteria, you may want to use the Umai Dry Bags. Those bags are fail-proof!

@clydeletreta6325 3 жыл бұрын

T Roy, that was great. Always wanted to try aging a rib roast myself, now I know how. Thank you and Aloha from Kauai, Hawaii..we have Hawaiian salt here and is called ALEA, it's also pinkish in color and I think you'd like it too. Love to get you a large bag some day. It's also called rock salt because it's coarsed.

@sambooth2422 6 жыл бұрын

Yep, I'm sold. Lovely

@MindBodySoulOk 7 жыл бұрын

I just discovered iron skillets and ribeye steaks are crack

@ffranco77 7 жыл бұрын

goofyfoot2001 that's how I cook my trip tips on the grill. I seer them on the skillet first

@TROYCOOKS 7 жыл бұрын

Yes indeed, cast iron skillets rock!!!

@randybeeman7823 6 жыл бұрын

Cast iron the best wat to go. Also for corn bread

@joshuathompson6053 5 жыл бұрын

Yup now you will never go back.

@Bryan-mw5pv 5 жыл бұрын

@@randybeeman7823 deep dish pizza too 🤤

@montanafs 7 жыл бұрын

Hey T-Roy, what temp did you have in the fridge? Did you use your main fridge (frequently opening and shutting the door) or do you have a spare fridge?

@BillAlton777 7 жыл бұрын

Tony Andersen good question, also does it need airflow? Like a small fan circulating the air?

@roblobster10 7 жыл бұрын

In another comment, he answered that he kept it at 33F

@TROYCOOKS 7 жыл бұрын

I used my spare beer fridge which I rarely open and I kept the fridge at 33-34F.

@TROYCOOKS 7 жыл бұрын

Yes Bill, you need good air flow around the meat while it is aging.

@BillAlton777 7 жыл бұрын

Thank you sir

@gregcozart3483 6 жыл бұрын

Wow! That is awesome. Thanks for the video Looked great! I will definitely be trying soon. That wait for 6 weeks is going to be tough. I will have to have a few steaks in between. lol