Dry Aged Beef - How to Dry Age Beef at Home - PoorMansGourmet

I've learned several different things about cooking great steaks, over the years, and the one constant, that everyone can agree on, is it's got to have flavor. How it's achieved, however, varies with preference and style. The 3 most common cooking methods are grilled, pan fried, oven baked/broiled or a combination of the three. So, other than variations of added ingredients, flavor can come from the fire and whatever you choose to fuel the flames on a grill or whatever you decide to throw in a pan. But, what if you could achieve flavor just as good with out any other ingredients than basic Kosher Salt and Ground Black Pepper. Dry aging your beef is a really great way to do it. Read more and understand everything you need to know about Dry Aging Beef on my website: poormansgourme...
These are the Dry Aged Wraps/Bags I used in the video. I'm not affiliated with this company and it isn't a paid collaboration or sponsorship. I am, however an amazon affiliate and I found that I can purchase these bags for almost half the price and get practically twice the bags than other brands were offering.
Dry Aged Wraps: amzn.to/3e4ucr6
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Seems like I've got a recipe for just about any occasion, these days. I've got about 300 video recipes posted here on KZbin now and that includes Asian, Italian, Mexican, Cajun, Indian and many other worldly foods. Not to mention all of the classic American or Americanized foods you can find in the USA. My recipe genres break down into some wonderful playlists; Appetizers, Soups and Salads, Pasta and Sauce recipes, Seafood or Chicken recipes. Also Holiday, Barbecue and Party recipes and a whole lot more. So be sure to take a good look at my channel and watch more videos because there's a whole lot more coming your way!

[@Away.Aweigh.A.Way.]

Thanks so much for this. I did a 4 week age like you did but I prepared it my favorite way. I seasoned it with salt and pepper, then coated it in fresh ground espresso. Then I sous vide it for four hours at 130°. Then, leaving the steaks in the sous vide bags, I transferred them to an ice bath for a couple minutes while I brought up my skillet. Now, a week before cooking, I toasted some whole garlic cloves and put them in a jar with vegetable oil and rosemary and thyme. I took some of this infused oil and out it in the skillet with about half a stick of kerrigold Irish butter and let it foam. Then I took my dry aged, sous vide, coffee rubbed ribeyes and seared them in the butter and oil mixture. I let it rest and served it with roasted potatoes, asparagus, and homemade sourdough my wife made. Let me tell you, the dry aged made all the difference man. Thanks so much.

[@PMGK]

Finally, someone who tried it. Thanks for sharing your testimony, Justin. People need to know this stuff works! 🍻

[@frugalrange7558]

I sometimes dry-age with coffee, but mostly I just use kosher salt. I often de-hydrate chopped garlic, and chopped onion separately. I use them as a garnish on burgers. I did marinate Filipino abodo last night, and used some of the de-hydrate garlic, onions, and pickled ginger that I made. I have to try adding it on the next batch of dry-aged beef. But I love dry-aged beef. All it takes is a little planning to have great steaks down the road. Ribeye steaks are my favorite, but if it is out of your budget and it is your first time dry-aging, then try using chuck roast to cut your teeth on dry-aging. The steak will come out just as tender, and super tasty. I don't know how you guys can wait 4 weeks. My steaks are gone in 12 days. Great video.

[@rickwilliams967]

😂😂😂

[@rickwilliams967]

You don't need to do any of that if you just get a good steak.

[@1gbayfisher]

I agree,just way to much work and time spent preparing meat f Necause of trends... Just buy meat and grill it properly, and enjoy​@@rickwilliams967

[@jeffreydorchester4893]

I have never commented on a chef and his recipe. However, this was very entertaining, and educating.

[@PMGK]

I'm glad you think so, thank you. There's always more info for each video on my website and the links for each one can be found in the description of the videos. Thanks for commenting! 🍻

[@bigmete21]

This mans voice was meant for this

[@toddlytle1319]

Absolutely

[@luisvargas-pj4gs]

Hi I'm Morgan Freeman

[@valak198]

​@@luisvargas-pj4gs freeman be careful Slavery Is Still Legal in US.

[@zed8083]

Holy Sh*t, that made my mouth water! Great job Bro! Congrats on 200,000! Cheers!

[@PMGK]

Glad you enjoyed it and thanks!

[@h00dsy1]

This guy's delivery is great.

[@PMGK]

What can I say... it's a gift! lol

[@garrisonh]

awesome! I just watched another channel that featured dry aged steaks but, never explained how it's done. this was very helpful , thank you and congrats on 2m subs!

[@PMGK]

Thx Garrison. I haven't seen you in the comments for a while. Glad to see you're still hanging in there. Dry aged beef should technically be aged without the bag in a separate fridge but this is a great way to age it anyway for most people. As you know, there's always more info on my website.

[@garrisonh]

@@PMGK yep. still kicking and enjoying your channel

[@yundaoutstation2000]

It is a smart, easy and quick way to dry-aged the beef. Well done mate! Five stars.

[@PMGK]

I don't know about quick... 😂 🍻

[@reno-koreanfoodlover6569]

This is really helpful !!!! Easiest I've found ever. Thank you!!

[@carlossalvasalva5643]

Excellent info and could not stop my mouth on almost tasting the dry aged rib steak you cooked on a simple skillet 😋👍🇵🇷keep up the good work

[@PMGK]

Glad you enjoyed it. That was the whole point of using a "Simple" Skillet. The mallard effect on a dry-aged steak is just incredible. 🍻

[@davidkehrer7342]

I had my first dry aged steak last night and only put salt… I was floored at how amazing it is! I’m hooked and need to figure out how to dry age my own.

[@PMGK]

There's always more info on my website and the link is in the description. 🍻

[@jonathanmartinez4333]

Nice video I like how you explain all steps and including detail also like the fact that you take your time to make this video awesome

[@PMGK]

Sometimes I don't feel like it's appreciated enough so thank you. 😉 🍻

[@rennierad]

Delicious! ❤ Congratulations on the subs, much love.

[@melodymariela1181]

Thanks for sharing , I’m new in your channel and I love it ,🥰

[@PMGK]

Thanks for subbing!

[@myketotoniclife]

This looks absolutely amazing...

[@PMGK]

Definitely the way to go, if you're patient enough! 😉 🍻

[@markanthonycarlovillanueva1691]

I love sa simplicity and its look like easy to do.,

[@PMGK]

It's very easy to do when it's done right.

[@johndavis7944]

My local butcher sells dry aged beef, but a diamond mine is needed to pay for it. I'll be "Dry Aged" before I can afford to buy it. Unfortunately I'm not able to do this at home as every inch of fridge space is constantly occupied with things that wouldn't last a period of dry ageing. That Steak looks so gooood 🤤👍 and probably not the best thing to be looking at 5am before breakfast. Using the pan to catch the render is the best method. I use the pan for a capped rump roast. A bbq would add char flavour but lose the juices. Nice video mate. Cheers.

[@jayspencer498]

Buy yourself a small fridge, the one with two racks inside, just for dry aging. Buy it used. You can get them for as low as maybe $50.

[@johndavis7944]

@@jayspencer498 I would prefer a larger fridge. No room for an extra small fridge in the shoebox sized apartment I live in.

[@masih24]

Wow sir you voice is so good that no one gets bothered during video exactly opposite of other youtubers that always scream 😁

[@PMGK]

Thx, that's why I created thus channel. Please share. 🍻

[@masih24]

@@PMGK 👌

[@thabisoshelembe]

He sounds like a mature Guga

[@masih24]

@@thabisoshelembe you are awesome man 🤣🤣 never thought that way

[@916Smoke]

Wow 🤩 that looks just fantastic poor man very nice.

[@PMGK]

Thx 🍻

[@kaijukiri6259]

Wow! Excellent stuff

[@PMGK]

Patience is key! 😉 🍻

[@donaldeverett7474]

Great job !! Never realized how it was done!!! Thxs!!

[@PMGK]

Yep, pretty easy, just need patience! 🍻

[@Justin-tq9vv]

🤤 that looked absolutely delicious

[@PMGK]

Patience is key! 😉 🍻

[@ramgabe1027]

That looks like one great tasting steak. I wanted to take the piece from my phone so bad. 😂 excellent video

[@PMGK]

😂 That's why I do it. Everyone always wants a bite! 🍻

[@ejsocci2630]

Awesome 👏🏻 awesome 👏🏻 thanks

[@simmysharma6845]

lovely! thanks for sharing

[@desnebula5699]

Excellent video sir

[@PMGK]

My pleasure! 🍻

[@RetiredSchoolCook]

Congratulations on reaching 200 K .The steak so very delicious , so good so tasty . Great eating .

[@PMGK]

Thank you so much 🤗

[@monkabuda]

Wow! This was an amazing video. Very delicious looking steak and terrific instructional video! I wish I could find $6.99 LB rib eye here!!

[@PMGK]

There's only one store here that offers that price and it's because this particular cut is ungraded. Farmers pay for meat to be graded into categories, which raises the price, then we pay the added price of whatever grade the meat falls into. So that's two times the meat price goes up, just for the cost of it being graded. 😢

[@krischesshir7474]

God dam bruh!! U are speaking my language. Incredible!!

[@tommybennett737]

The video is great but your response to the negative Nancy comments are gold.

[@joemareswork]

Excellent video..

[@PMGK]

Thx 🍻

[@bigbub2118]

That is the most beautiful steak I've ever seen

[@PMGK]

Awesome. I'm glad yo think so.

[@jmiahh30]

Great video, thank you.

[@PMGK]

You're sure welcome. 🍻

[@michaelabombadil9738]

How is this dry aging? My understanding was that if the meat is wrapped in plastic, it's wet aging, but if unwrapped (crucial for the moisture loss that typifies dry aging) then it's dry aging. If you vacuum seal the bag around the meat, how does any moisture evaporate?

[@PMGK]

There's always more information in the description of each video and on my website. 😉 🍻

[@bendouglas4331]

Only thing I could suggest that ‘might’ improve this is to allow the steak to come to room temp prior to grilling. Looks delicious! One question for you: how often could meat spoil with this method?

[@PMGK]

It's easy to spoil if these steps and precautions aren't followed. Oxygen, temperature and humidity are your enemies. Good luck!

[@calchav3940]

I need to try this!

[@PMGK]

Yes, you should! 🍻

[@longmao-sq6uf]

What a beauty!

[@tymarq07]

I want to see somebody try it with one of those vegetable steaks or whatever they are lol.. impossible meat or whatever they call it.. Good luck... This looks spectacular. I'm going to try it soon!!

[@PMGK]

Normally I might something like, Challenge excepted, but I think it would be a horrible waste 🗑 🍻

[@hikari8858]

Don't waste your money and time. That stuff is absolute garbage, and harmful to your body. Fake food should never enter your mouth.

[@integrityinus5018]

nice to watch

[@Sangeychhonjin]

Thank you brother

[@PMGK]

Absolutely 🤗 🍻

[@ΓιωργοςΤσικρικας]

Isn't the vacuum bag made it wet ages? How can it's crust be so dry when you put it in bag?

[@PMGK]

There's always more info in the description of the video. 😁🍻

[@moosa9850]

You sound like the guy from GOD Guns and Family, definitely subscribing

[@PMGK]

I don't know what that is but it sounds like it's right up my alley. 🍻

[@moosa9850]

@@PMGK You should check out his channel and just close your eyes when he talks.

[@rhiannonmorrissey9275]

How long does this stay fresh ? In what time span would you recommend consumption.. this is the easiest way of drying meat I've seen.. thankyou

[@PMGK]

ASAP but you can freeze individual steaks for longer storage.

[@Reknaw155]

I wanna try this but I always thought after the sell by date it's not good to eat or starts going off after a week or so. Can I do this with Ribeye steaks and not whole Ribeyes?

[@PMGK]

If the conditions aren't right, the meat can spoil, easily. That being said, individual steaks can be aged but it's recommended to go thick because a layer has to be trimmed off, all the way around, after aging.

[@glossmaker6931]

Hi nice video. May I know where did you buy the dry age bag/protection please? What brand is it? Thank you

[@PMGK]

Always check the description of a video and look for a link for products.

[@blackknightjack3850]

Were you able to get distinctive dry age notes from dry aging it for just 28 days? Because I can't seem to and I want to know if I'm just not going long enough.

[@PMGK]

Yes, click the link in my description and I'll tell you more.

[@artfart7780]

Makes me hungry 😮🤑😋

[@PMGK]

🙏🍻

[@stuffylamb3420]

Where did you get a ribeye with so much fat? I'm salivating.

[@PMGK]

My local Grocer always has them like this, Winco!

[@masih24]

Sir a question is there any other option for the bag that you used I'm asking because I didn't find anything like this in my city ,can't I use some kind of cloth like several layers of cheese cloth ? Or a stronger type of cloth ?I would be so glad if you answer me 😁

[@PMGK]

I ordered the cheapest bags from amazon and I put the link in the description to get them. To answer your question, however, bags don't have to be used at all but it requires a 100% dedicated environment, like a mini fridge you don't peak on. Temperature and humidity are key.

[@masih24]

@@PMGK thank you sir

[@mikec497]

@@PMGK Been reading all the reply's and i was going to try this until....i read don't peak on. So an extra fridge (we have in the pantry) that is opened maybe once a day is not going to work?

[@1XX1]

The leftover fat is excellent for fried eggs! Fried chicken! Fried penguin!

[@PMGK]

I use it in my Beef Steak Rancheros kzbin.info/www/bejne/qqSwkmd6hqeIipY

[@leslieherring381]

Penguins tend to be pretty fatty already, no need to add more 😉.

[@daytonbudreau3532]

Hey so I stumbled upon this out of curiosity I was curious if there was anything that needed to be done beyond the sealed bag or is it just as easy as the video looks

[@PMGK]

My videos are not misleading. I did it EXACTLY as shown! 🍻

[@daytonbudreau3532]

@@PMGK that's amazing with how many people make videos on subjects you can never really know who is genuine. I had to think of a way to ask if it was without sounding like I was accusing you and I hope it didn't sound like it

[@steveandrews8301]

Where do you get these dry aging plastic bags that breathe like that? Thanks.

[@PMGK]

I put a link in the description of this video.

[@damon123jones]

Great

[@PMGK]

Seriously, good stuff... If you're patient! 😂 🍻

[@lilydonovan6792]

At any point do you remove the black stuff (penicillin 😊)?

[@PMGK]

3:37

[@Darkess343]

Can you dry age a tenderloin or does it have to have a high fat content to work?

[@PMGK]

You can. 🍻

[@Darkess343]

@@PMGK very nice thanks!

[@johnsegura8009]

Straight butter 🤤

[@PMGK]

Yop 🍻

[@ancherrera]

I have a full 18# roast from Costco in my beer fridge using one of those bags

[@PMGK]

Sweet! 🍻

[@Yaxchilan]

neat

[@ferdinandpio9535]

is it good to dry age the beef shanks?

[@PMGK]

As long as the shanks are bagged and sealed properly, being airtight, they should turn out fine!

[@ferdinandpio9535]

@@PMGK thank you very much.

[@anthonypatella2501]

"The outside is full of penicillins its good for you". - Anaphylaxis has joined the chat. All joking aside I was going to try this until you said that lol, I'll stick to buying it preprepared as an occasional treat. Can't afford a visit to the ER 😂. Good video though thank you 😊

[@PMGK]

It's just a fact for all the health junkies out there that are afraid to try this. If you did this wrong, you'd know because the meat would smell horribly rotten when you opened the bag. Anyone dumb enough to cook one of those steaks deserves a trip to the E.R.!

[@DavidPerez-xo7nh]

Where did the shavings go? 🤔

[@claytonmoore163]

Like he said you can use it in the sauce after rendering it (:

[@Wpn568]

Do you ever cook with cast iron skillet ?

[@PMGK]

Not as often as I should, probably. 😢

[@mesiroy1234]

Isnt the bag and and wire rack couterting ech other, If kts seald in a bag the air doenst touch it.

[@PMGK]

Nope, the directions are very clrear. See for yourself. amzn.to/4brOC7Z

[@PoliticallyCensored]

Awesome video! I need this. .....also no metal tongs in Teflon pans, stuff is toxic.

[@PMGK]

Only if you're an idiot and your scratching and gouging the Teflon like a caveman. 🙄

[@vankai06]

..im hungry😳

[@PMGK]

Gotta wait 28 days for this one! lol

[@razclud]

It looks great even from a 90's camera

[@PMGK]

It's not a 90s camera, it's 90s software. 😝

[@davidlee50]

Needs a Comic Book!

[@PMGK]

Whatever that means... 🥩 🍻

[@joehorton5089]

Can you tell us where you got a rib roast for $7 a pound!!!??

[@PMGK]

It doesn't matter now. Prices have doubled since I filmed this video, last year, thanks to Sleepy Joe Biden!😭

[@Asdasty]

I'm watching this as I'm eating a dry aged bone in sirloin. Pan seared with salt, pepper garlic powder and then basted with garlic butter. Medium rare. I like the fat on the end, so I left that on.

[@PMGK]

Sounds great. Did you dry age the beef yourself?

[@Asdasty]

@@PMGK no I didn't.

[@pumarob]

All good except the Teflon pan. You need a cast iron grated pan.

[@PMGK]

Thanks but cast iron pans are overrated.

[@joseyjenkins6049]

Does it tend to cook a lil quicker

[@PMGK]

Not that I've noticed, no.

[@user-oy1wl2vm9e]

I am allergic to penicillin should I be worried about trying this?

[@PMGK]

That's a great question for your doctor.

[@soholingo]

$7 per pound, I had to check the age of this video... Those were the good ol' days...

[@PMGK]

I know.... 😢🍻

[@mohamedhani1164]

Is it possible to dry age without the special bags?

[@PMGK]

Absolutely. The bags are primarily used to protect the meat from other foods in an average refrigerator and the other foods from the aging of the meat.

[@Jdww89]

In ny and it's the first time I've seen dry aged beef for sale in stores. $40 a lb😮 I was gonna give it a go. I stood there, no one came. Stood there a little bit longer pacesing back and forth trying to get someones attention. Okay, I'm gonna go shop, I'll be back. By time I get back. They had already pulled all the beef from the counter. At six thirty, they close at midnight. Is it worth $50 for a steak? Otherwise I'll never go there again.

[@PMGK]

That sounds strange to me. Aged beef should always be in its own aging refrigerator, with exact humidity and Temps. If that's not how they're displaying their cuts I wouldn't go back. Aged beef is different for everyone so, who knows if you'll think it's worth buying. All I know is that it's worth the savings, doing it myself. 💵 😁🥩🍻

[@robertcarlson6816]

i love you. so rea

[@PMGK]

💪🍻

[@10MinutestoRouletteFortune]

Can you try this with pork..........because I'm poorer than you are.

[@PMGK]

Yes, you can dry age pork.

[@stevenearman8891]

Why not just use your vacuum sealer to pull the air out? Or a shop vac…..

[@PMGK]

Perfect 👌 I don't have either of those and though I agree that a shop vacuume would rock, people would freak in my comments about it being unsanitary. 😭

[@stevenearman8891]

Lol! I hear ya. Great video. I can’t wait to try this.

[@សុធាចិញ្ចឹមបង្កង]

Hello🥰🥰🥰

[@PMGK]

Hola, como estas?

[@tay.7547]

what if we don’t have dry age bags?

[@PMGK]

there's always more information on my website. Link in description.

[@spicy1ize]

I thought to Dry Age Beef ,you had to use Salt 🤷...This Method is Simple , it's Basically Maintaining the Right Temperature...But I'm Not going to Attempt It 😁 My Beef would probably Spoil.

[@PMGK]

Thanks for sharing

[@muffemod]

paper towels work as well as those fancy $10 bags.

[@PMGK]

Not if you're trying to keep your other food items separate from your meat aging but if you have a refrigerator dedicated to your meet aging entirely you don't need paper towels or bags. 🍻

[@muffemod]

@@PMGK Yes you're absolutely right. I have a separate frig for dry aging. Great to point that out. Stay safe everyone.

[@OnceShy_TwiceBitten]

All the shit they tell us about not letting meet sit for so long, and then people decide to do this. lmao .

[@PMGK]

👍 🍻

[@alexander8200]

Most people use Celsius

[@PMGK]

...Most of my audience is in the USA, and we don't! 😁 🍻

[@PMGK]

We also use the imperial measuring system, not the metric. 😉 🍻

[@peakyan]

7 doller per lb in 2021, the price is amazing

[@PMGK]

I don't know how but my grocery store is still maintaining the same price on the same cut of meat. Just checked it yesterday. 😱

[@WanderingBobAK]

Cool voice, well done video, but searing in a teflon pan ... hard no! Does look good.

[@PMGK]

Relax, It's fine! 🍻

[@amirrezababaey1602]

Doesn't this spoil the beef ?

[@PMGK]

If it's done wrong, absolutely but this is the correct way to do it and it's practiced all over the world. You can buy dry aged steaks from grocery stores, butcher shops and many steak restaurants serve them for ridiculous prices.

[@Nabeel65S]

Is that healthy

[@PMGK]

Absolutely. There's even penicillins in the outside layer. It's the natural process, like smoking meat, that everyone in the past used, without bags of course, that has been forgotten. It's refrigeration and preservatives that changed the way we eat and store food. If electricity went away, people wouldn't know what to do and would most likely starve.

[@harrykuheim6107]

I just did a short version of this...On sale Steak...pat dry...salt. put it on a rack in the fridge...3 days...much easier

[@PMGK]

And not the same thing, at all, but thanks!

[@jong4203]

Cast iron or stainless steel would've been my go to but all good

[@PMGK]

Oh, thank God... I was loosing sleep! 😕

[@davisgiltner9485]

Anyone have success with this? I’m iffy on leaving a large piece of meat in my only fridge for a month

[@PMGK]

😂 Yes, I HAVE and I just showed you exactly how to do it. It wasn't fake or swapped out meat "edited" for the camera. It works, you just need to take the process seriously. 🍻

[@Vanpotheosis]

I just paid 27 a pound for the same damn thing -_-... USDA prime but wtf

[@PMGK]

There's only one store here that offers that price and it's because this particular cut is ungraded. Farmers pay for meat to be graded into categories, which raises the price, then we pay the added price of whatever grade the meat falls into. So that's two times the meat price goes up, just for the cost of it being graded, and prime is the most expensive. 😢 🍻

[@utubbabe1234]

what about someone who is allergic to anything ending in 'cillin'

[@PMGK]

Ask your doctor. 😷

[@carmafia5606]

Thats true smelling your meat is not the good idea everytime i smell the meat my dish is ruined and i dont like to eat my dish

[@PMGK]

😂 🍻

[@CrisSerrano-l2e]

DEFINICION²³√`

[@PMGK]

🤔

[@SS4Xani]

Who are these "experts?" I've listened to Guga for years now and he always says to do 35 days.

[@PMGK]

😂 Please, Guga is a Tool and so is Google so, use it and look up recommended aged beef times. 🍻

[@SS4Xani]

@@PMGK All I'm saying is that I've never had a Guga recipe I didn't like.

[@PMGK]

🤡 👎👎

[@Tonystarkes888]

5 star steak cooked on a cheap Teflon pan

[@PMGK]

Heat, that's all you need! 👐🍻

[@Tonystarkes888]

@@PMGK no doubt, your end result is like it was cooked on a bbq, that’s experience using inferior equipment, Ian guessing with an iron pan or stainless steel the results would be even better, but man that steak looks world class.

[@denniskeyes7713]

It is not blood, it is myoglobin. HUGE difference. HUGE.

[@PMGK]

No one gives a shit. Not even a little one. Little. 🙄

[@Makedonskii_A]

Flight missions to the SARMAT nuclear missile by decision-making centers (Washington)!

[@PMGK]

Oh, yeah? 🤔

[@mikehooligan3407]

Thanks to Bidenomics it starts at $20/lbs now. 😂

[@PMGK]

I know, what a shit show! 👀

[@jaimemcdanieltravels]

There is more solid fat on b the steak shown than meat

[@PMGK]

Welcome to the Poor Man's Gourmet Kitchen. 🙄