Is Dry Aged Steak Really Better? MY 1-Year Review
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- Опубликовано: 7 фев 2025
- Well, is dry aged steak better?
Here are my thoughts and experiences after using The SteakAger for 1 full year.
Learn more about SteakAger → steakager.com
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#steakager #dryaged #dryagedbeef #dryagedsteak #beststeak #howtogrill #howtogrillsteak #boneinribeye #ribeye #dryagedribeye #charcoal #lumpcharcoal #goodcharcoalcompany #howtodryage #grill #grilling
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Do you not have issues with humidity? For the life of me I can’t seem to get the humidity right
I got burned on a steaklocker a few years ago due to durability of the device. How is this device holding up for you now? Do you still recommend it? Have you checked into the charcuterie functions?
Hey there! First, sorry you got burned! Second, I have had the SteakAger Pro 40 for 2 1/2 years and dry aged almost the entire time. At the time of writing this response, I have 38 lbs of beef in there! Anyway, as for how it's holding up, it works just as it did the day I got it. The only "negative" thing that happened was that the digital control board kept resetting the temperature but the folks at SteakAger sent me a brand new one and I replaced it in 30 seconds. Not a problem since. Unfortunately, I do not have the charcuterie add-on so I cannot give you an experienced answer on that however, many people in the SteakAger Owner's FB group post their pics every day of their cuterie and it looks amazing! Hope that helps!
@@BeergrYT Thank you that helps a lot in my decision to jump in to this endeavor again. I loved the locker when it worked but they abandoned the product in terms of support which is sad (my guess the money backing fell on hard times). I've used Danby before and they are a larger dog in the appliance business. The only thing that gave me concern about the ager is that Danby was not a point of contact for support.
Can you please tell me where you get your eagle rare 😅
Hahaha I’ll never reveal my secrets.
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Jk, I don’t drink bourbon like I used to but I traded some rare BA stouts for that bottle
Do you have the receipt for the truffle butter?
The receipt? Like to show how much I paid for it??
I thought you've made it.@@BeergrYT
@@gojdff AHHH, you got autocorrected. You meant, recipe? I didn't make it but it is quite easy to make. Leave your butter out to soften, place in a bowl, add as much high quality truffle as you'd like, add additional herbs and spices if you like, mash it all up with a fork and then spoon it onto a saran wrap, and roll it up and refrigerate it until its solid again. If you want to get really fancy with it, you can add in some bone marrow!
dude, when you were cutting those slabs of meat, wow, what was the dripping cone stuff
Haha, you’ll have to give me a time stamp, I cut so many slabs of meat in this video lol
@@BeergrYT 2:14
@@shawnio Hmmm I’m not sure what you’re referring to by dripping cone stuff?
The only things in that shot are the big ribeye loin and some of the trimmings. I don’t see anything dripping?
@@BeergrYT 1:45
@@shawnio Ahhh that’s the flambadou! An ancient way of fat basting. You set that metal cone on the coals to get ripping hot and then in that particular scene I dropped wagyu fat into the cone, then dropped it back into the flames to set the fat on fire within the cone, then drip melting wagyu fat onto the meat! It’s outrageous!
I'd like to get one myself.
Just curious, was it easy to screw up, ruin, your primals before you got your technique right or is it pretty much follow the instructions--fail safe? Thanks!! Any suggestions for nervous fence sitters? LOL
Honestly, I’m a low maintenance kinda dude and this was easy!
Just make sure you get the truss racks and that air can circulate all around it. That’s it!
could be a 2 1/2 min vid
Overcooked for my taste.