Thank you for the video. I saw Jenni and Will on Joe Rogan (2nd time), and Jenni mentioned following the recommended cooking for your meat. Makes complete sense. I've done the wet-aging with lower quality brands, and it wasn't so good. I think a 2-week age will be the sweet spot to try first for me anyway. On cooking, I'd like to use my BGE for the whole thing (less mess), but use the indirect plate and put the iron griddle over it. Do the sear, close it down to cool to 250, and put it right back on the grill. Sound like a plan?
I bought a half beef from a local rancher in ID. It wasn't grass fed and the butcher told me the fat content was great but so far, I haven't had any of the ribeyes look even close to as good as yours. Tbh, the ribeyes I buy at Albertsons look and taste better than what I got from the rancher but I like the idea of supporting locals and knowing where my food comes from. Well done sir and thanks for the content
You said this quality of meat is good for the skin... holy moley, yours is amazing! About to order probably 1/4 cow as soon as I free up some freezer space ... quickly :)
Wow, those steaks look great. Just the way I like them! Great job on this video. I'm still a little foggy about 21-day wet aging. Are you saying when we receive our steaks we should allow them to thaw then wet age for up to 21 days in the refrigerator? Am I understanding correctly? If that is the case, I need to try to decide how many steaks I'll be consuming after that 21 days while I have another batch wet aging for 21 days? Sorry if my question is as clear as mud. By the way, I got Will's book today, "A Bold Return to Giving a Damn." I'm into chapter 4 and really enjoying it. So well written and compelling!
We recommend up to 21 days in the original packaging in the refrigerator, yes. We do not advise that it exceeds 21 days. You can age for 7-14 days and still get a great result! Also glad to hear you're enjoying the book.
Looks good, I prefer to slow cook grass fed steaks in a cast iron covered pan until the hard ligaments turn soft and gooey and fall apart with a spoon with assorted mushrooms, lion’s mane, shiitake, oyster, yellow or sweet onions, potatoes, sprinkled with sea salt and baby arugula, mmm mmm. 🐂
By "Wet age your steaks for 21 days", do you mean that the steaks can sit in the refrigerator for that long without going bad? I thought the meat could never take more than about four or five days of this. Is it safe to do this with pork? I'd like to work with a pork belly I purchased from you. Also chicken? Thanks.
Yes, keep them in the original vacuum sealed packaging and leave in your fridge for 21 days. Doing an at home aging process is not recommended for pork and chicken products though.
I have a kind of dumb question: does using a meat thermometer cause the juices to run out of steaks or other meat? I guess I'm thinking of the importance of letting meat "rest" after the cooking process before cutting. I've always worried that if I jab a thermometer into a nice (and expensive) steak during cooking, that I'll end up with a dried out piece of meat. Thanks in advance!
Could really use some tips on cooking your ground beef! Very high quality meat, put I keep getting a tough outcome. Tried baking soda & water prep, which maybe helped a bit.
Start with a low heat around 250 degrees and bring the steak up to temperature there. If you pause the video around the 6:00 mark, you can see we have the grill on a lower heat to achieve the end result shown at the end.
the gentleman said it took "about 14 min from sear to finished off the grill." so is it safe to assume that means 2 min for the sear then 12 min total time on the grill at 250 degrees?@@WhiteOakPastures
I live in a condo, hate cooking, and I have a secret. I would simply throw these steaks in a pre-heated oven (350 degrees), flip them frequently, and cook them until they are medium well.
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Great tutorial, learned alot! Steaks look perfect
Glad to hear it! Thank you.
Thank you for the video. I saw Jenni and Will on Joe Rogan (2nd time), and Jenni mentioned following the recommended cooking for your meat. Makes complete sense. I've done the wet-aging with lower quality brands, and it wasn't so good. I think a 2-week age will be the sweet spot to try first for me anyway.
On cooking, I'd like to use my BGE for the whole thing (less mess), but use the indirect plate and put the iron griddle over it. Do the sear, close it down to cool to 250, and put it right back on the grill. Sound like a plan?
I bought a half beef from a local rancher in ID. It wasn't grass fed and the butcher told me the fat content was great but so far, I haven't had any of the ribeyes look even close to as good as yours. Tbh, the ribeyes I buy at Albertsons look and taste better than what I got from the rancher but I like the idea of supporting locals and knowing where my food comes from. Well done sir and thanks for the content
I don't believe that is a 100% grassfed steak maybe it is but I have never seen one look that good.
You said this quality of meat is good for the skin... holy moley, yours is amazing! About to order probably 1/4 cow as soon as I free up some freezer space ... quickly :)
Wow, those steaks look great. Just the way I like them! Great job on this video. I'm still a little foggy about 21-day wet aging. Are you saying when we receive our steaks we should allow them to thaw then wet age for up to 21 days in the refrigerator? Am I understanding correctly? If that is the case, I need to try to decide how many steaks I'll be consuming after that 21 days while I have another batch wet aging for 21 days? Sorry if my question is as clear as mud. By the way, I got Will's book today, "A Bold Return to Giving a Damn." I'm into chapter 4 and really enjoying it. So well written and compelling!
We recommend up to 21 days in the original packaging in the refrigerator, yes. We do not advise that it exceeds 21 days. You can age for 7-14 days and still get a great result! Also glad to hear you're enjoying the book.
Looks good, I prefer to slow cook grass fed steaks in a cast iron covered pan until the hard ligaments turn soft and gooey and fall apart with a spoon with assorted mushrooms, lion’s mane, shiitake, oyster, yellow or sweet onions, potatoes, sprinkled with sea salt and baby arugula, mmm mmm. 🐂
Sounds delicious!
Do you sear your steaks in the cast iron and then lower the temp and cover, or simply put them in the pan and cook, turning only once?
Bro can you please post a video.. I bought a whole ass cow and have no clue how to cook
By "Wet age your steaks for 21 days", do you mean that the steaks can sit in the refrigerator for that long without going bad? I thought the meat could never take more than about four or five days of this. Is it safe to do this with pork? I'd like to work with a pork belly I purchased from you. Also chicken? Thanks.
Yes, keep them in the original vacuum sealed packaging and leave in your fridge for 21 days. Doing an at home aging process is not recommended for pork and chicken products though.
@@WhiteOakPastures thank you so much. I look forward to using the teaching you just provided.
@@WhiteOakPastures He is so right--never try to "age" pork or poultry. It can be very hazardous to your health.
Love this video 😊
Would you recommend a dry brine or wet age to make grass fed meat more tender?
What if we don't have a grill for the second part? How would you recommend we finish off the cooking?
A grill pan to use on your stove is acceptable as well.
I have a kind of dumb question: does using a meat thermometer cause the juices to run out of steaks or other meat? I guess I'm thinking of the importance of letting meat "rest" after the cooking process before cutting. I've always worried that if I jab a thermometer into a nice (and expensive) steak during cooking, that I'll end up with a dried out piece of meat. Thanks in advance!
you eat grass fed steaks RAW! dont cook.
No it will not cause the meat to dry out.
How do you recommend cooking grassfed steaks in just a cast iron pan (no BBQ)? Thanks.
You mentioned to wet age steaks for 21days. Is this done in the refrigerator?
Yes it is.
@@WhiteOakPastures Even with the microperforations you say the packaging can have? Just checking....
Could really use some tips on cooking your ground beef! Very high quality meat, put I keep getting a tough outcome. Tried baking soda & water prep, which maybe helped a bit.
This is awesome!
Wet aged a grass feed Australian tenderloin 32 days. Dry feed choice grade taste betten
What is the temperature of the grill, just on high?
Start with a low heat around 250 degrees and bring the steak up to temperature there. If you pause the video around the 6:00 mark, you can see we have the grill on a lower heat to achieve the end result shown at the end.
the gentleman said it took "about 14 min from sear to finished off the grill." so is it safe to assume that means 2 min for the sear then 12 min total time on the grill at 250 degrees?@@WhiteOakPastures
Great tips but the 21 day wet aging is scary.
Are all your grass fed grass finished steak that well marbled??
Marbling will vary from steak to steak.
Damn all this looks cool but I can’t afford my electric bill after buying this grassfed steak @45$ a pound!
The sound tells me how to set the heat!
I live in a condo, hate cooking, and I have a secret. I would simply throw these steaks in a pre-heated oven (350 degrees), flip them frequently, and cook them until they are medium well.
So you'd ruin them. At least you admit it.
How to properly cook a grass fed steak throw it in the yard and let the dog have it