It’s time for our next dry aged steak experiment—and this round, we’re going all in with a full 45 days of aging. 🥩
We’re breaking down the process, the flavor, the texture, and of course, the big question: what does dry aged steak taste like after this long? Spoiler: it’s wild, and totally worth it.
If you’re curious about aged steak, looking to try it at home, or just want to see what all the fuss is about, this one’s for you. Let’s cut into it.
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00:00 Intro
1:07 Taking out the steak
2:10 Weighing
3:08 Cutting the steak
4:22 Vacuum sealing & cooking steak
5:15 Why Sous Vide?
6:14 Prepping for searing
7:56 Searing steaks
8:26 Cutting the steaks
9:26 Raycon Ad
10:44 The taste test
12:24 Dry Aging Timelapse
13:06 Bloopers
14:34 Outro
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If it loses 30% of its weight, and then you have to trim off the oxidised parts, youre almost left with half the meat than you started with.
Suddenly dry aged meat pricing seems somewhat justified.
Somewhat.
I will probably need 6 stakes that size to get full 😂
His Borat impression
😅😅😅😅😅😅😅😅😅😅
Now that was Good Sam
I’ve never cut into a dry aged steak, or eaten one, for that matter, but somehow I know exactly how it felt to cut into that.
Yo figure your camera angles and edits out before you post
that's raw
Swedish house vibes?
28-35 days max is perfect for dry aging depending on the size of the cut, anything beyond that is overkill IMO.
It’s so cool seeing all three of you. You guys rock!
Age does things to folks. Meaning you have at least 20years over those kids. Your palette is more refined. Not that it's a big deal but biology does. factor into the answers on was it worth it.
What does your third son look like?
Bro you should of bast it tho but it looks delightful🗣💪🏽💨
Wait…did you not season your steaks before Sous vide-ing them?
Great content thanks for sharing
next time flame the fat sides, for tastier steakage.
if 45 is good then 90 days would be amazing!!!
One of these days you need to do the ultimate steak… A5 Ribeye, dry aged, sous vide… and maybe a steak sandwich from it?
Max is so edgy. 🙄
3.22 Mil Subs hahaha wow, that’s awesome. I jumped on late but I still remember 150k. Amazing to see what you’ve guys have done.
Was great to see you all .. Enjoyed it… Can't wait to see Max do another show
you make really great videos!
11:11 it's about the presentation as well 🤫
Already love your videos but with added bloopers and behind yhe scenes! Yess keep up the good work guys!
I do the dry brine method on most of my steaks – unless I'm shooting for a certain flavor – like a soy ginger on flank or something. One day I'll have a fridge in the garage just for dry aging lol.
Looks tasty! 🍻boys
Why does Max always look homeless. Do you pay him enough?
''''''''''''''''luvvvvvvvvvvvv_ samual !!!!!!!!~!luv temp control maxie!!!!!! luv 28 day!!!!!!!!
He’s complaining about having too big a piece of phenomenal steak? You didn’t have to put the entire piece in your mouth at once. You could’ve used your teeth princess.
never seen Charlie and Jimmy Garoppolo in same place at same time…!
M
Didn’t really get anything out of this one. Would like for you to have a gone a little more in depth on flavor profiles. Guga would’ve gone in deeper
Check out this Tandoori Momos Video you will love it : https://www.youtube.com/watch?v=Ex6rryFI5tQ
Why am I seeing 2 new sam knives in this video that I am not seeing available to buy?
If Max isn’t complaining about something it wouldn’t be a Sam The Cooking Guy episode
Max is pale as shit, good vid boys
Max complaining the pieces are too big, see if Chance's dad will do a swap 😛
"If fat means flavour" T-shirt espaniool 🙂
Me gusta!
I guess it's a wink to Guga/SVE? 😉
Screws, marbles! LMAO. I vacuum seal bulk spices, extra meat cuts, & especially leftovers. Great stuff, fellas!
So which one did you guys enjoy better?
You should stop talking to max like a 4 year old. Lol
Aww they are so cute!
I see what you did there..
Sir.. Can u please say what brand/model vac sealer u using ?? Is it any good??? Thk U from South LA, In the Heart of Cajun Country!!! Thk U