How long should you dry age a steak? 7 RIBEYES go head to head
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- Опубликовано: 26 июл 2021
- Dry aging is a unique process that improves texture as well as flavor, transforming average steaks into fancy steakhouse level quality.
In this experiment we start with an American Wagyu rib roast from Blackhawk Farms. By slicing off a steak each week from the exact same roast, we are able to accurately monitor changes over two months.
The results were extremely eye opening! (as well as absolutely delicious!)
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🐂 American Wagyu from Black Hawk Farms / @blackhawkfarms7050
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#dryage #ribroast #wagyu #wagyuroast #ribeye #ribeyesteak #mediumrare #experiment #dryager #dryaged #dryaging #howto #learnsomethingnew #meatexperiment #wagyumeat #americanwagyu #carnivore #sousvide #sousvidesteak #foodie #marbling #builtforbeef
Man, I would pay a lot of money to try any of those
hey Lisa!
Hello
Did you let Max hit?
Hi
@@mikegreen4207 lol
I was skeptical of the sousvide method, but seeing how it was able to cook all the steaks evenly, my opinion has been swayed. I enjoyed the longer video too, nice job Max
Thanks Kane!
You should watch guga channel if you want to see how sous vide work well on steak. He is a sous vide master and steak master too
@@tanedwinjaya7195 ^^
It technically boiling a steak
@@MaxtheMeatGuy 69 likes
That vegan teacher has got to be the only dislike😂
and all of her alternate accounts
And her 'daughter'
Ngl I'm vegan but I'm still watching meat stuff all the time
@@milanvd053 looks good don’t it?
@@aliilaoou4798 Yeppp, im just watching watching and watching lol
That has to be some of if not the best steak-related content on internet
I really appreciate that man
agree!!!
He is a man of focus, commitment, and sheer fookin will. Your passion deserve respect sir
Dang, 2 months feels like some dedication
A 2 month long video! This is dedication!! 👏😌
I’m glad you posted this and highlighted the areas you identified where the science of this broke down a bit. It’s easy to have small breakdowns in variable control snowball and wreck results. You analyzed your methodology when your results didn’t come out as expected, corrected what you could (blinding and checking the interior against the exterior of the steaks), and were open about areas where you lost control of the variables (week 8’s steak having more surface area exposure than any other steak).
That’s a level of transparency you don’t always see in published research, and I love it.
sous vide is an amazing way to cook a perfect steak but as it's sole purpose is to cook food slowly and evenly, you'll always end up with a perfect tender steak. I think if you tried searing/grilling them it might've been better for comparing their tenderness. But as you said it yourself nothing can beat sous vide at even cooking especially when you want to compare identical steaks.
He got the crust on them after the sous vide with the torch, same as if he were to grill for the sear
Love the longer vids keep them coming!
Loving the longer vids max!!
Love the longer content g, keep them rolling
This was a very good video with a solid explanation on dry aging. Please keep going
Wonder what Gordon thinks of this...keep it low and slow max😎
i'm not sure what he would think haha. but yessir, always keep it low and slow you know the drill
Jesus Saves ❤️!
@@MaxtheMeatGuy Jesus Saves ❤️!
Love you're content Max!
Love your videos Max, keep it up!
Love your work Max, legendary stuff! And please keep up the long form videos, they're awesome 👌
I love the long videos thanks max! ❤️
Very informative. Thank you.
The day max fails to make me hungry is the day the sun doesn’t go down
you copied that from a comment on nicks video lmao
)
The sun doesn’t actually go down the earth moves around the sun
Can't wait for max and guga make vids together
That would be very cool
WoW! These are incredible experiments and an awesome video! Thank you so much for your hard work! I enjoy watching and always love learning as well! Well done!
Absolutely love your content, Max. Thanks for posting such great videos - enjoy watching them from all the way down here in Australia. All the best, mate!
Looks amazing! Good job Max!
I enjoyed this type of content. Keep it up bro.
Love your videos keep up the great work 🙂
I love your work! Wonderful video, Max!
Love your content bud
Nice job on this video max!
I started watching your videos after the steak cake went viral! I love your videos man, learned a lot about meat! Definitely you are one of the people who inspired me to start my channel! Thanks for sharing your knowledge!!
I like these type of videos, you should do more like these
Hey man great job I love you and your videos keep it up
Sofr
Thanks so much!
Wow this was so entertaining and informative
Amazing 🙋.....Max keep it up : )
Awesome Video. Loved it!
Great video Max. Thanks for the experiment.
That was an awesome well in depth analysis thank you
Love the way u kept it simple. 😋😌
Awesome experiment. Please make more longer content!
Great video!!
Please bring back the longer RUclips videos!! They’re the best
Glad I managed to watch this in time
This is so cool what you are doing. Keep up the great work!
Awesome video Max
Love your videos
Really liked the video
i love these long videos, you should drop a few videos like these now and then between the shorts
Great video, well done.
more meat videos with in depth explanations please!!
also not to be an asshole but you should invest in a good mic set up for the parts where you talk in your kitchen
Damn that's alot of work. Awesome vid man!
This was an awesome video! I love you tiktok but I also love your longer videos!
Hey Max. Love the new videos :) take a lot of tips from you :D
Great. Thanks!
This is the only cooking channel I can watch without getting hungry just because of how interesting the content is.
solid analysis homedog
what a great and educational video! i wonder if the reason why the outer layers had more dry-age flavor than the inner layers was because all the steaks were sliced from the same dry-aged piece of steak. im thinking that week-by-week, you develop that bit of that dry-age, but every time you take a chunk of steak out of the big guy, you're restarting the dry-age process on the exposed side of that steak. so, while the non-exposed cut continues to develop dry-aged flavors week by week from the outside in, the exposed side is constantly reset, week by week.
Can u do a subway steak and cheese sub review and improve it
This content is absolutely 🔥🔥🔥🔥
Just started a dry age two days ago glad you just posted this💪🏼
Very impressive video!
Yoo this man really putting in A LOT of time making his video’s no BS, love it. Thank you. Content is A+++
Very cool Max! They looked insane.
I’d love a video about how to achieve good dry age results without having that awesome dry age machine. Keep it up!
Dude I don’t know if you’ll see this, but I found Guga by accident one day, just following the algorithm. Took me a while to get used to his voice at the beginning and some videos were atrocious at first…but I kept watching. Before I knew it I was becoming a better cook by learning so much from his videos, and I love his personality so much, that I binged them, and he’s improved so much, Guga is such a wholesome dude.
Anyways, I say all that to say, your channel is becoming the same way for me. I can’t wait to dryage my first rib roast, but your personality, quirky, dry sense of humor, and your love for cooking, plus the environment and atmosphere you put off really makes me feel like I’m in the kitchen with you bro, maybe one day I’ll get RUclips famous and we can do a video together or something. Either way I wanted to say thank you. You’ve inspired me and brought peace to my mind esp while navigating a tough divorce situation. Keep doin what you’re doin man
dude that look so good
good job chef
Its 23h45 in Cape Town, South Africa, and there was nooo way I was going to miss this. Great content! Keep up the momentum Max👍🏽
thanks so much!! I hope you enjoy the video :)
Thank you for posting, greetings from Germany
Its a shame you don't have more subscribers bro, you deserve it. God bless.
Fantastic bro
Nicely done
Just sitting here, waiting for a vegan to pass by, lol
Interesting.
& I like this type of vid it's not too long but not too short.
You have a good rest of your day Max!
Very interesting and what a great experiment. I honestly think a true test would be to have roasts dedicated to each week. That way they all develop the full pellicle and have equal exposure. But that would require a whole new steak experiment with taste testing.. what a shame lol.
Super good video
Great stuff! Might give dry aging a try!
mah boy - may you live forever doing great cooking experiments like this
Max! I love your videos and want to dive into dry aging. I was wondering what type of fridge you use.
This channel needs more view ngl
Cool video
POV: Your mouth was watering throughout the whole vid. 🙋♂️
I live your channel
Thank you!!
Yay finally a vid that’s not a short (videos are better)
You should try cooking steak with old cheese
Thanks for teaching me so much about the meat 🍖
yo the background beat was lowkey tuff😮💨
Awesome video! :) If you do it again, I would recommend cutting the steaks out first, then hanging them by the bone when you dry age. I think that will give you a more accurate template for comparison between weeks. That way they all receive equal exposure.
PLSS! Upload more long videos!
aweome video
Ur my fav cooking RUclipsr
Any steak max makes is perfect
Max is king
Greetings from Germany bro. Enjoying your content from Day 1
Keep going brother the long vids are awesome ❤
Now this is epic.
Thanks man!
OMG. This here is the first Vid ive ever seen of this channel. And im saved. Fantastic stuff.
You're the man
Two words: “Brilliant Content”. Period.
Just dipping my toes into dry aging, never knew there was so much that went into it....still learning, and this video and the work you do is a great resource. Keep up the good work!
Can you do some seafood? :)
Absolutely! I have some seafood vids comin up
@@MaxtheMeatGuy can YOU PLS MAKE THE BEST TUNA
Yessss
This looks yummy think Week 5 will be the best