50 Nuggets for $10USD

I guess it’s no worse than $8 for KFC Buffet…


Screw John Wayne. I’m eating Steak.
If all steak was like this I don’t think I’d quit eating steak.
Why? Because it was [expletive deleted]ing good.

Protip: When cooking steak, keep it simple.

Here’s my ingredients for the perfect steak:
-Kosher Salt

Yes. I’m serious. [Bottled] Sauce is blasphemous. Pepper is optional.
I want a steak to taste like steak. Not A1/BBQ/etc. I could drink a cup of that if I wanted to taste that. But I don’t want to taste it.

Here’s what you need to cook it:
-Heat source (aka Stove)
-Cast Iron Pan
-Instant read thermometer (Yes. This is important)

Most people like steak that’s been BBQed. The problem with BBQing a steak is that most geniuses don’t know how to cook a steak, so it comes out burnt.
Besides… Cast Iron is available 365. If it’s -30C out I’d have to put on pants.

Ok, here’s some instructions:

-Take your steak out of the fridge.
-Put it on a plate.
-Leave for 2 hours. Yes. I’m serious. Cold steak and hot pan = FAIL.
-Heat your cast iron pan until it’s really hot.
-Salt the steak with a good amount of kosher salt. Use a bit more than you think you need.
-Oil the pan lightly
-Put steak in the pan.
-Wait about 3-5 minutes.
-Wait 3-5 minutes.
-Insert Instant read thermometer. If it reads 125-130F, remove from pan. If not:
–Replace steak into the pan. Wait a moment. Then redo the above step
-Place steak onto a clean plate. Wait 5-10 minutes.
-Be amazed
Oh and for those who cook steaks beyond 130F (aka Medium Rare) you should be smacked.

This is how I did my dry aged steak from Part 3.
Now… for the taste. It’s beefy. Really beefy. You can taste beef and not A1!
This process (and steak) gets the DH Stamp-of-Approval.


John Wayne ate Dry Aged Steak.

If you love steak as much as I do and probably him, you’re probably wanting to try a dry aged steak.
If you have a butcher, give it a try. If not, you can dry age yourself in your own home.

The problem is… dry aging means there’s raw meat hanging around in your fridge.
You shouldn’t do this in your primary fridge as it doesn’t maintain a decent temperature since you’re opening and closing the door. Not to mention that most fridges aren’t anywhere near ideal temps.
If you hold it wrong, you risk spoiling instead of aging.

And then there’s the funk. I wouldn’t call it bad, but it is distinct. Some may find it offensive.
Plus I don’t want my butter tasting like Beef. Ok, I do, but this doesn’t quite smell like “Beef”. It’s funky.

Enter the Dry Bag Steak.
(NOTE: No, I haven’t been paid by them to endorse this product. Besides… who the hell am I and why would anyone care what I endorse?)

I have no idea how I stumbled upon Dry Bag Steak. At first I was like “Pfft. Why would I buy something that’s $135 to do something I can basically do for free?” So I closed the window.
A few weeks later, I came back. Had a look at the video and read through the site. I again closed it because I couldn’t justify paying an additional $8 shipped per striploin.

My MAIN issue with Dry Aging is the funk. It literally takes over your fridge.
After scrubbing out my fridge again after my 5th dry aged strip, I thought I’d email Dry Bag Steak and see how funky their bags were. I emailed them at 5:45PM and they responded at 11:00PM that same day, which impressed the HELL out of me.
Long email short, they said that there’s very little funk.

I figured that $135 is probably better than having to buy a new fridge, so I ordered a starter kit. $135 (plus shipping) later and I’m the proud new owner of my 4th vacuum sealer. (Apparently the FoodSaver type doesn’t work)

Now for a striploin. 4pack of pianos (aka 4pack aka Costco) was running quite low on strips, so I couldn’t select one with nice marbling. This was the best of the bunch. 4pack strips are REALLY bad for a nice fat cap too. This was probably one of the thicker ones. I had to choose a thick fat cap because I knew I’d be trimming off a good bit.

Here’s the strip with the new Vac Sealer:

The details of the strip:

The initial weight is 6.54kg. Normally I don’t care what it weighs since it just gets cut into steaks right away. Since I want to see how effective dry aging is in terms of moisture loss, I figured I’d document it this time.

The finished strip:

I actually [expletive deleted]ed up the first one. I missealed the bag and it ended up leaking.
After putting it in my backup bag, it sealed properly.

Fast forward 7 weeks. Why 7 weeks? Because I forgot it at 6 weeks.
So I pull out my trusty Luggage Scale (what? I didn’t a kitchen scale that worked) and juggle it around for a bit to weigh it. It came in at 5.03kg. Wow! 23% moisture loss! This means that it’ll be at least 23% more tasty.

That’s not where it ends though. Here’s why:

(Sorry, this was a bad shot. It’s hard juggling a camera when you have dirty hands)

You’ll notice the outside looks like jerky. Well that’s because it basically is.
After a bit of trimming, here’s what it looks like:

You’ll notice that it’s a MUCH deeper red than the fresh strip.

I wasn’t quite satisfied with the marbling. I mean… I’m no Beef Grader, but I know what I like. I would have preferred a bit more.
As I said in Part 1, you can’t have a steak unless it’s 16oz. These are all roughly 16oz.

We’re not finished though. Here’s another reason why Wet Aging is used instead of Dry Aging:

There’s 1.17kg of trim there. This means that out of this strip alone, I’m throwing away 18% in trim from the fresh weight.

So after moisture and trim loss, I’ve lost 41% of the total fresh weight.
I could have probably trimmed a bit better to cut down the wasted trim a bit.
I feel like Seth from Hell’s Kitchen when he butchered that Tenderloin.

A mock FAQ for questions that no one has asked:

So how does this compare to “regular” dry aging?
I did this test in my regular fridge so I’d get constant updates on how it smelled.
I was quite impressed on how it came out in the end. It had damn near zero odor.

Is it worth the $8 shipped per striploin?
I can’t argue with the results. It did what it said it would do and it eliminated the funk from my fridge.

How about in a restaurant environment?
Probably not. $1 per steak is quite a bit. The price does come down with a “Commercial Pack” (which I’m gonna buy) but it’s still pretty big dollars in terms of added cost.
Plus they could probably dedicate an entire walkin to dry aging so it doesn’t invade their regular fridge. Some top drawer steak houses do dedicate entire rooms to dry aging.

How does it taste compared to regular dry aging?
That’s coming up in Part 4.

Bottom line: The Dry Bag Steak gets the DH Stamp-of-Approval

© 2012 The Mind of DH Suffusion theme by Sayontan Sinha