Dry Aging Steaks Using the Umai Bag

In this video, I try out the Umai dry aging bag on a rib-eye roast. Is it worth the wait? Watch and see....
In a follow up video, I will test a few short-cut hacks for dry aging steaks and see how they compare to the Umai bag.
Two discoveries I made during this video:
1) I should only cook my steaks sous vide to rare, rather than medium-rare, as the searing took these steaks up to medium. Either that, or go with a thicker steak.
2) Even though searing on cast iron gives a better "crust" to the steak, the steak seared on the grates had a better flavor from the fat that dripped off of it and then created smoke that infused that flavor into the meat.
Modernist Pantry link to Umai bags: bit.ly/3alza08
Use code SKFREESHIP at checkout for free shipping (you cannot checkout as a "guest" for this code to work)
This code will expire on April 30th, 2021
Modernist Pantry's original video: • The Secret of Dry Aged...
Products used or mentioned in this video:
Sous Vide Supreme: amzn.to/3vUsmjv
Joule immersion circulator: amzn.to/31l8V5a
Lodge cast iron griddle: amzn.to/39gF6am
IR thermometer: amzn.to/3sp09iA
Searing torch attachment: amzn.to/3da3lbd
Umai bags on Amazon (more expensive than MP): amzn.to/3m1fkfy
🏪 Serious Keto Amazon Store (where you can find the tools and ingredients I use): www.amazon.com...
👨‍🍳You can contribute to SeriousKeto's recipe test lab and enjoy some "behind-the-scenes" perks by becoming a channel member: / @seriousketo
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[@jackthomas8]

A piece of info I picked up over 60 years of cooking. I am not telling you how to, only what I have been told. Never put pepper on a steak before cooking, pepper becomes bitter when burned and searing will burn pepper. Good keto cooking.

[@AllisonReece]

@Jack, I never knew that about black pepper. Thanks for the tip!

[@LittleBU96]

IT really doesnt matter, i t wont burn unless u sear it on too high heat@@AllisonReece

[@SeriousKeto]

In order for the free shipping code to work, you cannot checkout as a "guest". You will need to make an account. Rest assured, though, I will be featuring more products from Modernist Pantry in the future (including other deals and discounts).

[@---iy7bj]

I was just about to say. I had my shopping cart ready to go and couldn't get the free shipping code to work.

[@SeriousKeto]

@@---iy7bj You cannot do the checkout as a "guest" for this code to work.

[@kousakasan7882]

Have tried the Artisan Bakery keto bread sold at Costco? I can't find a single review on it.

[@photon2038]

My local meat shop has a large dry aging fridge in the store, and they have a pipeline of aging going all the time. I can get it already aged, and it even costs less, for some reason. It's so tender, that I even forego the sous-vide on them.

[@RogerWilco1]

Fantastic video, all the details others might gloss over, you included. Even the footage showing how the chamber sealer works, which is something I had never seen.

[@scrogginssnapshots8916]

My man Steve always finding new ways to keep us eating like kings and queens. 💯 got my attention on trying this.

[@samanthawest2401]

Most adorable taste tester ever!

[@danielmeseroll5659]

Steve next time you dry age, make sure your meat is on a cooling rack in the refrigerator to get airflow and moisture escaping from all sides of the roast. You will get even more flavor. Great Video.

[@SeriousKeto]

Good tip. Thanks. I had been rotating it, but a rack would save that step.

[@storeyharmon1244]

So, from from the jump I knew I would never make this steak and yet I eagerly clicked to watch another great Steve video! When the machines came out I smiled to myself, guy's and gadgets! But when the blow torch came on the scene all I could think of is 'boys and their toys'. It doesn't matter if your are a mechanic or a cook, if you are a guy, heavy duty equipment will always find it's way in. Thanks Steve for another enjoyable episode!

[@MsMe99999999]

Yeah right! Lol

[@nancycurtis3964]

One of the things they said on the Modernist Pantry video was that because dry aging removes moisture, the meats will cook more quickly. That explains why your steaks were more medium than medium rare. This is a really good thing to know! I would have sent that medium-ish steak back to the kitchen. Thanks again for doing the heavy lifting, and I'm wishing you a speedy recovery.

[@TheGekko64]

Great vid as usual! Would have been nice to have a blind taste test with the fam. Would cancel any bias toward the aged steak.

[@markeboy1658]

Every time I’m fasting you make a video that makes me drool. Haha I might break my fast a bit early 🤪

[@gregoryvanhyfte6721]

I've done the rib roast from Costco twice. I'll get the 12-14# roast then dry age for ~35 days. Trim the pelicle and render. The roast is then sliced into steaks and I'll vacuum bag freeze most of them for a special occasion. I'm due for another set of Umai bags. Thx for the link!

[@stuartpierce121]

Now I want steak for dinner. Very interesting. Thanks Steve Jennifer

[@angelaa9948]

I’m going to be using my Costco membership a lot more now. Those steaks and roast are beautiful! I can’t wait to give dry aging a try. After I get my Umai bags, of course. It’s good to see your family enjoying your experiments (I’m only mildly jealous). Colton is SO cute 🥰

[@jonnyboat2]

Interesting. Glad to see such a video. It’s fun trying out new food adventures. My dad loved doing such things and he was a really good weekend chef, professional engineer.

[@martijobarrett4527]

You're a great cook.👍👍 THANKS, STEEEVE! 💃💞

[@rjrnj1]

I, too, just received my Cinder grill. I'm definitely trying this dry aging process. Great to see you all.

[@vjalbee]

Just got a soup vide and cook all steaks and roasts that way now. Can’t wait to get some dry aging going as well. Thanks Steve. Literally woke up this am so excited to watch another of your videos. Hope Cortney is doing well in boot camp. Thanks for your unique content!

[@kaneliddelow3466]

Steve, firstly you are my hero of 2020 and beyond. Your story inspired me to make serious changes in my own life which is working out well so thank you for that! I have to say this video takes your pursuit for perfection to a whole new level - when you pulled out the blow torch I just couldn’t... I’m still rolling on that one - well played. I love your videos and will probably go broke trying to keep up with your kitchen gadgets and dedication but you make it seem worth it! Thanks for sharing your story.

[@SeriousKeto]

Thank you for the very kind words. 😊

[@ursuladozier3296]

WOW I will check with my local Butcher to see if they offer a dry aging process because some of them do Will get the bags also Thank you

[@johncave6992]

Great video Steve. I noticed the oura ring in the beginning and thought you had returned it. Didn't realize at first that you taped this 5 weeks ago. I am going to give this a whirl.

[@CuttoothsRoom]

I've been wanting to try these dry aging bags for a long time now but never pulled the trigger. After watching your video I think it's time to go for it. Thanks for getting us the hookup!

[@woodsandwater644]

Man oh man, I’ve been wanting to dry age for soo long! Thanks for the tip on the bags, the shipping discount code, and all the wonderful info you continue to share. Great job!

[@alansawesomeketoworld4612]

I love a good steak and that looks amazing. Just a lot work for a steak. My wife are going to be trying this out

[@diannafielder4082]

We love steak at our home and we have a Cinder Grill definitely trying this dry aged steak!! Getting bags too

[@katesamm235]

Steve, now that spring has sprung, was wondering if you could talk about your vegetable garden plans for this year. Maybe what worked out from last year, what you plan to grow this year and how you will incorporate them into your recipes. Thought this might be an interesting podcast for us gardeners. Thanks.

[@SeriousKeto]

I'll make a note of that for the next podcast.

[@FirstLast-iv2tc]

Holy cow! Rib eye steaks at Costco are so out of my price range. Especially the 2 super marbled ones you used to compare. I can not imagine what a 5 pound chunk must have cost. I LOVE rib eye steaks. I buy the $10 models, lol. I do reverse sear and sous vide methods. You rock, thanks for showing us this.

[@SeriousKeto]

I’ll need to pay more attention to the price next time, but I know they were less per pound at Costco than the ones from the grocery store.

[@robinhaupt9119]

Great video Steve. Your attention to detail is outstanding, thank you for that!

[@robs8258]

Looks really good! I'll be trying this, but with a reverse sear with hickory smoke (my favorite steak method). Buying the bags now - thanks for the tips, and free shipping!

[@wendellgamstead4933]

I have used these bags a few times with fairly good success. The main trick is to get a good vacuum on the bag to make really good meat to bag contact. It can be a bit tricky to accomplish.

[@stroys7061]

The Costco nearest to me is about 20 miles so I haven’t joined thinking I would not use it enough. Watching those steaks on the grill may put me over the barrier. Thanks

[@shannonshott5770]

I've been wanting to try this method. Thanks for the video!

[@sxs357]

Looks fantastic, definitely going to get this for my guy!

[@RRW_HomeGrown.Keto.Cookin]

Hope you're feeling better soon! I'll definitely look into trying this out.

[@Paisteboy]

Hey Steve, Great Video! I been doing sous vide since 2013 and I may have told you my beginnings in that before so I'll spare you this time, but you really should invest in a flame thrower for searing. I've been doing it that way for a few years now and would not ever go back to any other method if I had a choice. I sous vide at 129 degrees and 135 degrees regularly and never overcook my steaks at searing. My channel is not about cooking or sous vide but I do have a few videos on the subject. If you have the time check out one of my videos on sous vide and see the amazing results from the flame thrower. After watching this video and seeing it dozens of times on sousvideeverything i just may try dry ageing for the first time. Oh yeah, one more thing, you should be buying the whole loin at Costco as I do since it's much cheaper and you can cut the meat however you like. Buy Prime rib eye and use half for prime rib and the other half for prime rib eye steaks if you so choose. Thanks again for another great video!

[@theprofessor4914]

Just had an 85 day ribeye for my birthday. Excited to hear more/ read more on this

[@gailm.8190]

I agree about sous vide and steak! Pork chops, cube steak, chicken breast, and anything you don't want to overcook. The bags look interesting...I'll have to give that a try!! Thank you for the knowledge and tech dumps!! :) p.s. That vacuum sealer!!! Yowza!!!

[@madambutterfly5343]

Great video! I’m carnivore so any meat ideas gets my attention quick. That ribeye was making me drool 🤤 I have a request for a future video. I recently watched a video by Dr. Cywes on Biltong or Jerky for carnivores. I had never heard of fish, chicken, bacon jerky and more. I’m very interested in learning recipes and techniques for making jerky. I think a video from you on making biltong or Jerky in a dehydrator would be very helpful to us carnivores.

[@julieeyerman]

those steaks look AMAZING

[@lisaanderson8054]

Hopefully they will ship to Mexico. Love dry aged steaks. Thanks Steve.

[@ma-ma-mamary3946]

Gotta try this! Thanks for the video.

[@rustylamb3421]

I would definitely put those trimmings into my burger grind

[@SeriousKeto]

I’d say the odds are strong that will be their destination.

[@barbarasnow4304]

I’m fascinated by that vacuum sealer! Also is a blow torch how restaurants get the edges to look uniform?

[@michelevolz7769]

We dry age puts all the time, never tried these bags though! Can’t wait to try some of these bags!

[@Simplycomfortfood]

Steve, I got my Umai bags dived today. I will be looking for a good deal on a boneless rib roast or a whole strip loin on sale. I am also going to but the bags to make my own dried salami. My father in law just gave me some elk meat from the Elk he harvested last fall. It will be delicious and fun to make. Thank you for arranging the free shipping. That is really cool of you to do.👍

[@SeriousKeto]

Connor and I will be using the Umai charcuterie bags to make pepperoni soon. Due to the aging, the video won’t show up until some point this summer though.

[@mikenyr4life491]

You should also try the Sausage Maker Wraps, I have used both and so far gotten better results with the Wraps over Umai Bags. Right now I am experimenting with just using sheets of dry seaweed and lightly wetting it and creating my own wrap.

[@SeriousKeto]

I'll check it out when I run out of Umai bags. Thanks for the info.

[@mwejrowski]

Love a good ribeye steak! And love all the kitchen tools you have! Hope you are recovering well :)

[@traceydanzer8619]

Mmmmm, I'm salivating. Stayyyyk!

[@amsohn1]

YummO... we will give this a try... thanks and blessings

[@demode2000]

Have you watched guga foods? Great tips He’s awesome. Also put it on rack in fridge so air hits on bottom.

[@SeriousKeto]

I've watched a few of his videos. I'm quite jealous of his budget and set-up.

[@carriematerniak2387]

Just bought the bags for my husband

[@naturegeek6201]

This one had me drooling.

[@LeahStorm]

That looks seriously delicious. 😍

[@plazas1242]

Steve & family Omg. My mouth is watering seeing that delicious steak Colton so adorable more please😂. God Bless you.

[@joancook8454]

The new "EXTREM COOKING WITH STEVE" LOL

[@AllisonReece]

@SeiousKeto Great experiment! 💪👐 I NOW know why you are called "Serious" Keto once you started torching the sides of the steaks! 😂 I absolutely loved seeing the photos of the steak aging process. Definitely impressive. I would consider doing steaks that way. Suggestion: You could do another video meat grinding or dehydrating the crust bits! Beef jerky? I would say, that aging process would be a must to raise the eating experience with those on a 🐂 carnivore diet!

[@SeriousKeto]

I could see doing a video like that in the future.

[@sxs357]

I went to the Chophouse in ILL. Had the most expensive cut. To aged for me. To expensive too LOL. Dinner for 2 was almost $400.🤦

[@misspattymac]

I just ordered the bags!

[@shandabrogdon2439]

😋Wow! That steak looks delicious 🤤

[@renpilak6048]

Goals!

[@obfuscatid]

Good size for the red wine :)

[@billg4630]

How about a blind taste test? You made me hungry...looks good

[@WARRIORofHARDCORE]

They came out great, but from other videos I've seen using the Umai bags, they have that paper you set aside where the initial seal is made. Guga Foods is a good example

[@SeriousKeto]

Those are used for a FoodSaver type sealer, not a chamber sealer like mine.

[@WARRIORofHARDCORE]

@@SeriousKeto And you said that in the video too, apologies. Thanks for the reply

[@terminalseven7790]

very nice video. i wonder how much you lose in the pellicle if not repurposed into powder etc. subscribed, keep up the good work. :)

[@Mrbink01]

5:41...just a word of caution, never trim toward yourself. I know from an experience trimming brisket and a trip to the ER to get my left index finger sewn back together! ☹

[@esthermcgough3995]

Just had a beautiful Rare rib eye for my last red meat for about a week. Gallbladder surgery on Monday 1/10/22 they want lower fat after for a week or so. And nothing that wont digest by monday right now.

[@JohnBenson]

My eyesight is not as good as it used to be. Your video definitely caught my attention. I have never aged my steak in a urine bag.

[@SeriousKeto]

Did you mean to type "urine"?

[@JohnBenson]

@@SeriousKeto Yup, 10 years ago I was diagnosed with prostate cancer. Had the da Vinci robot surgery for a prostatectomy. 5 years ago went through 42 radiation sessions. Last year, started Keto and IF and my PSA dropped down to a minuscule 0.008. But at 71 years old the evening urine bag is important. And I still have my humor.

[@wyokat1335]

Strange, KZbin didn't notify me of a new video. ;(

[@pattygreen915]

Is it bad that I want to eat eggs and sugar free jello 💜 Protein for dinner. Do you think I'm eating enough? I'm still trying to tone my abs. I also drink 3 bottles of water 2 cups of coffee 2 cups of tea.

[@joannepitre723]

You're making me hungry.

[@SeriousKeto]

Mission accomplished.

[@darlin2nite]

😋

[@canileaveitblank1476]

Algorithm keto chow. ❤️

[@MillerPETRA]

Awesome looking steak! But I don't have any of the fancy equipment so maybe I'll just drop by your house sometime for a steak! What are you charging for a 12 oz ribeye? 🤣

[@SeriousKeto]

I'm not sure the wife would be on board with that. 😄

[@amhamp]

You've gotta checkout "guga foods" channel, you'll love it. But be warned, you will be drooling over his grills and setup!😊

[@SeriousKeto]

I’m envious of his setup and budget.

[@deniselamar4429]

This is so fascinating, I’d like to give it a try! Do you think after dry aging the rib eye roast, the steaks could be vacuum sealed? I’m only cooking for two, so I’d want to cook one and freeze the others for a later meal.

[@SeriousKeto]

I have no doubt they could be.

[@mathfaster]

So, was it worth the time and expense? I just air dry steaks on a rack in the fridge as my hack. Better than not air drying them IMO. No longer than 4 days as they are individual steaks and not a primal.

[@SeriousKeto]

The time doesn't really matter. It's basically "set it and forget it". In terms of the expense, I guess that depends on if you like the flavor of a dry aged steak.

[@dogsitterjoe8735]

Steve you need a better flame thrower if you go Sous Vide Everything they have a link to the best flame thrower you will ever use. Its a real big boys toy

[@SeriousKeto]

I also have a Searzall but I've read those can be destroyed when using MAPP/Pro (my preferred fuel).

[@laural1543]

Steve, do you have to vacuum seal the bags? You may have mentioned that in your video, but I missed it. I’d love to buy the bags, but if a vacuum sealer is mandatory, then I’d have to pass.

[@SeriousKeto]

For this product, yes. They can be sealed with any run of the mill FoodSaver style sealer.

[@jackthomas8]

Is the time and waste from trimming worth the end result?

[@SeriousKeto]

That's a matter of opinion. I love my time in the kitchen and I'm excited to see how the pellicle will impact my next batch of gourmet burger grind (so I wouldn't call it "waste"). The flavor was rich, though next time I do these, I'm going to do them over charcoal. So for me the answer is "yes".

[@ninice27]

Interesting. Will you try to dry age it longer than the five weeks you just did?

[@SeriousKeto]

I have more aging right now. I’m not sure at what point you experience diminishing returns, but I’d guess in the 45-60 day range.

[@ninice27]

@@SeriousKeto I would love to see!!! Will u film it?

[@SeriousKeto]

@@ninice27 I doubt it, but if I notice a significant difference, I’ll pin a comment about it.

[@sandielefant8258]

Can you tell me the name of the needle you use that is a bit kinder than the Keto Mojo needle? I cannot remember which video you had that info on. I think I'm ready to start torturing myself... yay, keto fun! Thanks, Sandi

[@SeriousKeto]

amzn.to/3cuyKpW

[@sandielefant8258]

@@SeriousKeto Thank you!!!

[@BandJslittlefarm]

Just found you on Instagram hope we can be friends! Much love

[@47retta]

If the bags allow air to escape, how does it maintain a vacuum seal?

[@SeriousKeto]

Voodoo, I guess.

[@Mrbink01]

What model VacMaster is that?

[@SeriousKeto]

VP215

[@michaelvarney.]

Do you have a link to the vacuum sealer?

[@SeriousKeto]

amzn.to/3mUn6Ij

[@michaelvarney.]

@@SeriousKeto Much appreciated!

[@MsMe99999999]

Blow torch?!? Lol

[@SeriousKeto]

every kitchen should have one. 😉

[@MsMe99999999]

@@SeriousKeto you're good! Lol but nope not buying a blow torch.....yet. 😊

[@johnathandonnelly6563]

Says I'm not in the group to get free shipping :( poor canada

[@SeriousKeto]

Sorry

[@johnathandonnelly6563]

@@SeriousKeto it's OK :) I was more sad about the doughnuts not being able to ship here lool not your fault tho Steve I appreciate your content

[@SeriousKeto]

@@johnathandonnelly6563 I had actually planned on having a podcast segment on Canada and the associated challenges in the next podcast.

[@johnathandonnelly6563]

@@SeriousKeto that's a really good idea I would appreciate that alot! Would you maybe be able to do a vid on what you eat throughout a day or week? Thanks for the reply gunna cook up some Chaffles rn 😋

[@NeilMcginnis]

Just curious.. why is it that you use sous vide instead of doing reverse sear starting in the oven? I was a big fan of sous vide but now I prefer the concentrated flavors of a steak cooked to temp at a low temp in the oven. I'm sure this is not news to you since you are a chef but i wanted to hear your opinion. To me sous vide is watered down in comparison

[@SeriousKeto]

I cook steaks all kinds of different ways. What I like about sous vide is the uniformity of the cooking.

[@philiphewittii2605]

Try watching Guga Foods on KZbin!

[@SeriousKeto]

I wish I had his budget and setup.

[@CalgaryGuy]

$110.00 on Amazon.ca - no thanks.

[@SeriousKeto]

$22 at Modernist Pantry

[@CalgaryGuy]

@@SeriousKeto i am there as we speak. 39.00 USD with shipping. Not a bad price at all.

[@SeriousKeto]

That Canadian shipping is brutal, but at least they ship to Canada.

[@CalgaryGuy]

@@SeriousKeto still a ton cheaper than Amazon.