35 Day Dry-Aged Ribeye At Home! | UMAi + An Easy Hack!
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- Опубликовано: 8 сен 2024
- In this video I'm going to show you how to dry-age a boneless ribeye roast using UMAi dry bags, WITHOUT using a vacuum sealer. After this roast has finished it's 35 days, I'll cook up a beautiful steak! Buy UMAi: umaidry.com More links and instructions below.
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ThermoWorks thermometers:
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After steaking out the roast and trimming off the excess fat and crust has been trimmed off, I was ready to cook up one of these bad boys!
I brushed on a little cooking oil on both sides of the steak, then seasoned it with very course sea salt. I allowed the steak to sit out on the counter and come up to room temperature.
I used my kettle grill for this cook with my cast iron grates and Grill Grates in place. I had a nice pile of hot briquettes (I was using Kingsford Professional) under the grill grates. I seared off both sides for about one minute, before taking the steaks over to the indirect side.
The bottom and lid dampers were almost completely shut for the final cooking process. I monitored the temperature and pulled the steak once it hit 125ºF internal. I let the steak rest 10 minutes before slicing.
#BallisticBBQ #UMAiDry #DryAgedSteak
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You can check out UMAi Dry Bags here: Umaidry.com/
Thanks for the link and I like this method.
You do the most in-depth burger videos I have ever seen... could you please do a video on how to make hamburger patties with just a knife and no meat grinder? I have seen other chefs explain it but they don't go as in depth and explain things as well as you do. I know I can trust your methods! Also.. I am curious about doing this and how to protect yourself from food poisoning as well as possible.
Are they a sponsor?
Is it possible to use these bags with a Tomahawk Steak?
Greg those look phenomenal! 😋
Thank you my friend!
Hey Guga would you have reverse seared it?
The great Guga!!!
Whens the collab between you two happening?
Gorgeous dry aged ribeye!!! Also, a great idea using a water bath to purge the air out of the bag!!! Man, you've got me wanting to dry age some steaks!!! Cheers brother!
Thank you for stopping by Brother T-Roy!
THAT MARBLING!!!
It was a good one Larry!
@@BallisticBBQ NO DOUBT Greg!!
My friend, you are the best. We love your videos here in Iran 🇮🇷. Thank you so much for sharing. Best wishes
Good one!! The vac sealer part has been the one thing holding me up. Was wrestling with spending $200 for something I’ll only use for sealing dry age bags. I don’t really see myself vac sealing anything else. I’ll just bypass that now!!
Umai should make sure you never need to buy a bag again for making this video. Not wanting to buy a vacuum sealer was the only thing holding me back. Btw you nailed every aspect of this. Perfect selection of meat, perfectly dry aged, and perfectly cooked. That was an exceptional piece of Prime.
I have a ribeye roast at 30 days now, I'm planning on pulling it today! I can't wait to try it. Thanks for sharing this method!
@onlychevys Williams Wanna trade times with me? I'm on my first ever ribeye roast at only like 16 days now. I'm going for the 30-35 day mark. Let's trade days!!! Haha I need to eat it!!!
How did it turn out??
@@torpol Mine didn't turn out as good as I thought it was going to. Everyone was acting like it was going to be the greatest thing ever and unfortunately for me it wasn't. It was definitely more tender. But the flavor was relatively the same. I'm going to try one more time but maybe push it to like 60 days!
@@torpol It turned out great! I recommend this method. I would wait 35 days for better flavor.
Thank you for your reply!! :) I'm currently brining a pork belly to make some homemade (smoked) bacon. When that is done, I am gonna get a bone in Ribeye roast from butcher and try this.
Every time I see one of your dry aged videos, I'm amazed by the color of the finished cut. The intense flavor must just be wonderful :)
Thank you Ry! It really transforms the meat into something very special.
Just from the thumbnail I knew this would be a killer video. That beef looks so good.
Thank you Jack!
Looks great, I wish I looked that good after dry aging
LOL! Me too Paul! LOL!
Excellent video. I just got some of these bags and now I am confident I know what to do. Off to the butchers tomorrow!
Holy crap dude! This video is pure cash money in regard to the vacuum-less sealing technique! THANK YOU!!!
Oh yeah, SUBSCRIBED!!!
Ive done a bunch of Ribeyes in umai bags. Love them. Best thing, the fat you trim (withiut the bark) off put aside and store in your freezer or fridge. Then when ready to use grind or chop some and mic with ground beef and make the best burgers you will ever taste. Dry aged beef burgers.
Hey Greg!
What an amazing idea!
I missed your earlier freeze drying videos, but I think this is amazing.
It's like the food they send into space with the astronauts.
Another great video! - Thanks! - Cheers, GarryH
I’ve got about a ten lb. ribeye in the second week now. I liked The submersion method. Hadn’t thought of that. Even easier than the vacuum seal. Can’t wait for mine.
Those grill marks can make grown men cry.
Well done again, as always sir
I appreciate a man who knows his meat. This channel is tippy top.
Thanks for watching Dominic!
Dude I know EXACTLY what you mean with that front sear char flavor! You nailed that as usual. Perfect cook and those bags make me want to give some dry aging a try. Cheers, brother! 🍻
That has got to be the sexiest grill marking I have ever seen!
Thank you Dan!
The steaks may have just been earthy flavored but you’ll always be a renegade of funk when it comes to cooking in my book. Love the vid man.
I love the "hack". I've been wanting to try dry aging with the umai bags but I really don't want to buy another vacuum sealer just for the special bags. I already have a 22 quart The Briner bucket. I think I'm going to order some bags & give it a try. Thanks!
Nice video I have a Tenderloin dry aging right now can't wait to try it out
This is looking awesome! Greetings from Poland ;)
Fantastic video. I'm going to try this when the weather warms up here a bit. Thank you so much for explaining the process so well.
Thank you for stopping by Michael!
Looks awesome, Greg! Thanks for sharing this method sans vacuum machine, cheers
Holy crap. No mouse vac pads? This is awesome.
Those look phenomenal! I recently did a dry age experiment (my first) and was surprised by the final results. Great stuff!
thanks for sharing this method!
you just saved me the cost of a vacuum sealer. thanks!
Great video. You got another subscriber 👊
Nice breakdown video from start to finish. I am very interested in trying this UMAi dry aging process, thanks to your videos. Cheers, mate!
Awesome informative video Greg. We can save a few bucks not having to buy a vacuum sealer. I've developed a taste for dry aged beef which I did not like before as I liked wet-aged better. I guess my meat bill is going to go up for more dry aged beef. I must admit that I'm more and more beginning to like the funk like an aged bottle of wine. Definitely grows on you.
I need to try this.
I really need to try this....
You are the dry aged king love the videos my man.
Thank you very much Ruben!
@ 12:49 Nagasaki reference? Lol savage
Lol I love the smell of char in the morning hahaha. Absolutely incredible looking results Greg. Sounds like 35 days was a perfect time for the dry age process. Well done bud 👍
Thank you Steve! Yep, 35 days is spot-on for my taste. Cheers!
I got the bags that I ordered, 2 ny loin in the fridge. Gonna try 31 days for Part 1 and 45 days for Part 2. They are choice, so I'll see how it turns out? I'm pretty excited.
Great idea to use water merging method. I would have snipped the extra part of the bag with a pair of scissors and usig a vacuum sealer seal it on one side and reuse it again for a smaller roast
Brilliant video, very informative...👍
Great video! Exactly what I was looking for. Thanks
Great and thanks for the feed back and advice .
Perfect looking steaks Greg! Making me want to head out to the store for a couple steaks for dinner. Cheers brother.
Awesome looking steak Greg ... I have never had dry aged beef before . The more is your video's on them it makes me want to try it ..
Love your pink scissors.
I love the smell of nepalm in the morning, it smells like victory
Bingo! Thanks for watching Abdallah!
@@BallisticBBQ keep up the great work, my pleasure
Looks incredible! You make it look so easy too. Definitely need to try this after I muster up 35 days of patience 😂😂
The trick is to buy a couple steaks at the same time you purchase the roast. Get your beef fix right after you put the bagged roast in the fridge!
@@BallisticBBQ Solving beef problems with more beef. Greg, you're a man after my own heart 😂😂😂 Great cook brother. Looking forward to your next video.
That really looks A-Mazing Greg. I’m always afraid to try dry aging, something about it just scares me lol. I’m going to do this. You’ve convinced me. 👍👍👍
Man, I've enjoyed every second of this video! This is sooooo good ideal test, really appreciate it, thank you Grek very much.
Thank you for checking it out!
I think I'm in Love! Ribeye has always been my second favorite meal next to eggplant parmesan with spaghetti! I'm sure it you ever cooked me a ribeye like this but a little more med. Rare It would jump to my number one! I might even forgo the Lea & Perrins ! Not that meat ever tasted bad to me I just love sauces and dips and dressings !You are a genius with grilling and the science of food.Wish I had that prof. Sealer!
Ok, WOWZERS
Great video! Thanks
You should do a test with an untrimmed steak. I would like to know how the dried bit cook up and taste.
I like the music during the cooking shots. Nice touch. Not sure about the music coming on when you were talking. Seemed a bit random.
GEAT LOOKING
Steaks looked very good
My first use of Umai bag was with a whole strip loin. I did 30 days and it turned out pretty well. My family were more impressed than me though honestly. There was a hint of a sour note to me. I’ve currently got a whole ribeye loin 20 lbs going for 60 days. I’m hoping for a bit more developed of a flavor profile without a hint of sourness. Will be interesting to see how it turns out.
Derek Cb honestly the dry aging thing is a bit over blown. Like those 90 day ones are ridiculous
non yobussiness I’ve had some fantastic dry aged steak. The jury is still out for me though with the Umai Dry version. We’ll see if I can get a loin dry aged via that method that I consider perfect. I’m willing to give it a few tries.
The steaks look great. What do you do with the ends that you trimmed off? Thank you
Beautiful steaks...nice job!
Maybe the best Ribeye I have ever seen ! OMG !
Thank you Jeff!
Amazing, I love dry aged steaks! They make really good burgers too.
very nice I like your way of drying meat-thank you from Bob Carson
Greg
14:56-17:16 when you’re out on a first date and you get to awkward silence stage
LOL! Thank you for pointing that out! I just cut the dead-air out, but it takes a bit before the changes kick in. Cheers!
Ballistic BBQ cheers Gregy
People still go on dates?
Just did my first strip loin; however, I didn’t have a bucket tall enough. Just used a 5 gallon bucket...maybe 1.5” of meat was sticking out of the water. There is also a large seam running down the bag that is not in contact with the meat. Additionally, I twisted the bag and double zipped the tag end. Do I need a do-over? My upright foodsaver wouldn’t handle the bag.
great tip
Looks very awesome. I learned something on this video. Where was the steak stored during the 35 days and at what temp?
Man, that looks great!! Nicely done as always!
It smells really good! I have my smell-o-vision on. What type of knife did you use to cut the meat when you first took it out of the refrigerator? That looks so sharp.
That was a Shun Classic boning knife. Thanks Frederick!
@@BallisticBBQ thank you for your answer, was that the larger knife when you cut off the ends and you also cut it into steaks? Not your smaller knife
What are your thoughts on cooking dry aged meat sous vide, and then browning the outside on the grill or in a cast iron pan? Since the dry aging tenderizes the meat, would you need to sous vide it for 2 hours or would it reach 131 degrees in one hour?
This is a good idea. I'm going to dry age a box of Flanders burgers.
through your experience how many days is the best for dry aging 45 or 60 for a prime grade rib roast
Just wondering, why the GrillGrates over the Craycorts? Also, why were they flaming up so bad? Generally my GrillGrates put an end to that unless something is not going right? Steak looks like it came out great though!
umai rocks... greg, why did you prefer s-s-cooking than r-s ?respect. Edit: this is my #1 video of steak for 2019 so far.... sorry guga!!!! your enthousiasm at the end showed exactly how we feel when using umai and the end of the process , cutting,debarking cook and eat/share your work is undescriable. but you did in this clip. 100% respect greg.
Thank you for the comment. You know, I usually go with the RS, but I just felt like doing a front-sear on this and I'm actually happy I did. I know that many try to avoid deep sear marks, and I totally get the logic behind that. The thing you lose however is the char flavor, which was what I was reminded of during my taste test. I realized that I miss that char flavor and smell... I was reminded of a really good, rustic steak house we used to go to when I was a kid. You just don't get that deep char with a reverse sear.
@@BallisticBBQ thank you for your answer. you're right about the char flavor.... i totally get it. respect.
Have to try Umai. Personally I prefer strip steaks. However those rib eyes look terrific. What did that prime rib roast cost you?
No one ever seems to post the prices of the meat they use.
Hi greg.
Just finished a whole bonless ribeye for 35 days. Not sure if its good, it has some green on the outside but on the inside looks good. Not sure about the smell. What do you think?
I would really like to see a Burger Lounge clone burger. There are a few in your area. La Jolla, Carlsbad and Kensington. Thanks.
does it gain more red tint the longer you let it sit between cut time and cook time?
If I wanted to trim off the thick fat at the end of the roast, would it make a difference if I did it before aging? Or do you recommend not trimming anything until after aging?
Wait until after the dry-aging, so you don't lose too much meat. I'd rather trim off fat than lean.
Hey, can I dry age it with the normal vacuum seal bags? Is it in a normal fridge? (open/ close the fridge makes a difference? should I worry about the temperature)
Hello!! I heard that it's suggested to use meat from the original vacuum packaging, although I saw you didn't. Is this necessary?
Have you tried the sausage makers dry age wraps? I cant get them in australia at a decent cost but they sure look easy. Have a look and see what you think
hi! quick question, why not just using a regular food saver instead of using the zip tights?
What are some ways that I might want to use the trimmings from my dry aging. I did my first New York strip for 49 days and it was fantastic. However I would like to use the trimmings if possible. I used the Umai bag. Thanks for your help!
Richard Yoder
Do you need to put the meat on a cooling rack in the fridge?
So where would i purchase those bags??
Also could you freeze after ageing??
You can purchase them here: Umaidry.com/ . You can freeze the meat after it has been aged. Thanks!
I've got my first dry-age project, a 60-day brisket in the fridge right now. Unfortunately I can only do one at a time due to space, but for my next I am planning a 42 day striploin.
Keep me posted on the results!
@@BallisticBBQ will do. The brisket I got only started at 13.39 lbs, and the flat was already quite thin, so I'm worried it will be extremely thin by the time I shave the pellicle off. I'll probably be pretty conservative and only shave off the minimum I feel necessary, but I'm hoping it will still turn out really good.
With the striploin I do plan to cut some steaks out of it, but I also want to try a dry-aged striploin roast.
Do the umai bags result in a better product than the bed of salt method?
hello there. i am so interested in dry aging. i love your video. just curious.. where did you put the meat while it was aging? was in the fridge? or did you store it in a cabinet? sorry for the questions
Thanks!!
You are a meat artist! Also i noticed some slick new camera moves!
Could i get a link or description on your slicer? I have a 15lb rib eye in the fridge now and think my 10" Wusthof might have trouble with it.
Love ur video, awesome sir. 👍🏻👍🏻🍺
Great video, Greg! New camera? Nice shots!!
Thank you mr.greg for the nice video!
Thanks for stopping by Raymond!
Is oxidation, or what seems to look like oxidation, normal during dry aging with umai dry bags... I tried this method and I'm 20 days in but there are areas on the steak that look to be a pale brown rather than mahogany in color and I'm hoping its just oxidation. Any thoughts?
This looks awesome. Cheers, Greg!
Thank you Dwayne!
Just Beautiful!
That looks delicious!
Do you dry age this in the refrigerator or just at room temp?