Insane! 71 Day Dry Aged Steak Experiment Cook Off! Glen And Friends Cooking - Reverse Sear Steak

[@GlenAndFriendsCooking]

71 day dry aged Costco Canada AAA striploin in the @DryAger. *We cooked it three different ways, all to the same internal temperature.*

[@OptimusWombat]

Ever considered doing a video collaboration with Guga Foods / Sous Vide Everything (two channels run by the same guy)? He does a lot of steak videos.

[@VadeSatana]

I prefer sous vide because I always overcook on the stove. With sous vide it’s practically impossible to mess up. And using a torch or skillet to give it that top off just makes life simple for my cooking. I don’t think it creates a better or more flavorful experience, just less chance to ruin a good steak or pork

[@anthonycima7]

@@VadeSatana same. Especially easy now working from home. I can drop a steak in the bath before work is over and sear them round dinner time.

[@OptimusWombat]

@@mahna_mahna as I mentioned above, those are two different channels. The main Guga Foods channel is all about grilling, no sous vide in sight.

[@OptimusWombat]

@@mahna_mahna also, KZbin video collaboration is more about bringing new viewers to each others' channels. Whether or not one can learn from the other is irrelevant. It's all about driving views and new subscribers.

[@chazincharge]

Glen, back during the default world, I bet you were the best host. Great video. I don't have a dry ager, but it's still fascinating watching you go through this whole process. Your attention to detail makes it that much more fun as well.

[@lrut5274]

You dont need one you can use your regular fridge at home using umai dry age bags

[@markjr525]

Some of the best food content on KZbin. Interesting (and expensive) experiments and great filming/editing quality.

[@SmallWonda]

I do like cast-iron friend steaks, and yes - super-easy! Interesting to see the different techniques, thank you... 👍🐾🦘😎

[@Paul-lf1bq]

As always, thumbs up for Glen And Friends.

[@Meggs23]

And thank you Glen for the pan fried ... I asked for that because it's my go to. Simple, direct heat. Love it. Thank you!

[@sennest]

The wine to be paired with a 71 day aged steak? White? Red? Blue cheese/Gorgonzola? MMmmmmmm!!! You just so rock the cooking world Glen (and Julie)!😎👍👍

[@shawnfarquhar2434]

I've recently watched a number of your videos and they are really enjoyable. That's it.

[@jakem5339]

I agree with the reverse sear, as does Kenji. You get a better sear with the reverse seared steak because the exterior dries out better.

[@rippermcguinn]

I have two Anova sous vide rigs, and after years of use I'd say that what they produce is not necessarily better, but it's easier. For proteins, setting the stick to and away you go is "fire and forget" (as long as you don't completely forget) and allows you to deal with other things. HOWEVER - I have yet to find a method that beats sous vide carrots.

[@marilyn1228]

How do the carrots turn out via sous vide, what makes them so good? Thanks!

[@justinmcleod141]

Sous Vide is a solution looking for a problem! I love it! So true.

[@jamesellsworth9673]

LOVE THIS SERIES! YOU have a professional dry ager; most folks who dry age at home use a refrigerator and a less-controllable environment. I have used sous vide controllers for five years: they truly do tenderize tougher cuts through low and slow heating of the sort that renders collagen. They also keep meat at medium-rare doneness if that is what you aim for. Maybe it takes Glen's level of professional skill to pan-fry a steak evenly from edge-to-edge. His results here certainly impressed ME! Maybe the induction cooktop provides finer control and more even heating than a gas burner or an electric eye that is 'on' all the time.

[@fpoiana]

Come on Jules!! I'm counting on you to speak your mind, we know what Glen is going to say, we need your opinion! Great video Glen :) Keep up the great work. Cheers from Argentina. Fede

[@Kennymac8251]

I think you highlighted the issue. "If you can nail the pan fry......" It is easy to not nail with the pan fry and oven method, it is difficult for the average cook to screw up sous vide. That is the only difference. I have nailed pan fry and oven but never consistently. Sous vide, all the time. Great video.

[@michaelkomnenos]

Great work- thanks.

[@Forevertrue]

Hi Glenn, those trimmings make a fabulus broth. Saute lightly first, no additionsl oil, then slow cooker with your favorite herbs and 1/3 more water than meat in grams, reduced by half. Not a Sue Vide fan either. It has to be great, no doubt, for that amount of age time. Thanks for this from east Texas.

[@jasonyoung6420]

Pure speculation: The reverse sear - more moisture was lost in the oven, so maybe that is why it tastes more intensely?

[@StasAllMighty]

that’s exactly what i thought, need more data...

[@josephlucatorto4772]

Less moisture results in a better flavor? Inconceivable! Everybody knows that steak becomes inedible as soon as you lose the tiniest amount of moisture

[@kaitlyn__L]

The oven, minus the smoke, would intuitively be the closest to grilling too?

[@ezg8448]

This is more likely an effect of the dry aging process, it does intensify the beef taste but that effect doesn't evenly distribute across the beef. Different areas of dry age beef will give different tastes.

[@sageslarres]

pure speculation it was not a blind test so its probably bias. If you want accurate results you always have to do a blind test.

[@-POISON-]

Sous vide and reverse sear dry aged steak. I'm guessing a lot of Glen's viewers also watch Guga foods.

[@jacobfields8111]

Considering he put multiple references to Guga in the key words in the description, I'm going to say yes. I also want to see Guga's reaction to this video, because Glen nonchalantly just said, "Yeah, the sous vide really didn't do much."

[@DanielMartinez-lz3ot]

​@@jacobfields8111 sous vide really brings nothing to the table... pardon the pun.

[@jacobfields8111]

@@DanielMartinez-lz3ot There are a few things it's really nice for, like mashed potatoes or something, but steak is not one of those things that benefits from sous vide.

[@Y.M...]

@@jacobfields8111 oof, I just noticed that. Weird.

[@sageslarres]

@@jacobfields8111 what does it take away from it that you would spot in a blind test?

[@AngelInquisitor10]

Just discovered Glen's video...Great!

[@practicallyprepared9389]

That knife is amazing!

[@kellyhryniuk1869]

@@santajimi 🤣

[@davidmccleary5540]

Not edible which is a game killer, but can the non-edible be used for stock making? Does using a blowtorch work better on sous vide

[@robertnoel2363]

Idk about that. Everything i tried that was blow-torched always has that blowtorch taste. It's a diminishing return to me...as Glen would say

[@warmsteamingpile]

The reverse seared looks best to me. That's my preferred method. Sous vide is good for a cheap tough cut. They all look great.

[@microtasker]

*Gouga foods steps into the chat* Lol but for real, starting with such amazing product, I don't think you can cook that steak incorrectly, except to overcook it. Amazing job Glen and Jules!

[@mattwreggitt5629]

Picked up a dry aged Prime Rip roast for new years dinner this year and cooked it sous vide and then seared it like a steak. It was the most tender steak I've had, but the flavor was just ok. No better than it would have been w/o the dry age. Burgers from the dry age skin, now that was something that was out of this world. Was afraid to do anything with them, so just had it with some cheese, and carnalized onions. Just an intense beefy flavor, and mouth feel.

[@carolynjanegillis6591]

My mother used to to work at the Detroit Golf Club. The DGC didn't allow their loveliest pre-cooked steaks and pastries to be wasted, so they were shared out to staff to take home to their families. Every once and a while she'd bring home top quality aged, 1" thick, strip steaks, cooked to pink medium rare perfection. I've had flavorful home cooked steaks my whole life; but none better tasting than the DGC's aged strip steaks!

[@hugo54758]

Great stuff!

[@Ammoniummetavanadate]

Man, a dry ager in the kitchen like that is pretty cool.

[@mikebMN]

It would be fun to meet someone who has a dry ager in their kitchen right next to their refrigerator versus in a shed in the backyard. I wouldn't imagine a lot of people keep them in their kitchens.

[@Kinkajou1015]

@@mikebMN To be fair, the kitchen set is in a shed in their backyard. HOWEVER the other dry ager is in the brewing basement.

[@mikebMN]

@@Kinkajou1015 I believe he moved it back out into the shed. It was gone for awhile and then back. This angle doesn't show us one way or the other.

[@antonellaprovenzano270]

I want ur kitchen, it’s lovely!!!

[@Balancing_burger]

Keep up the good work. I've been following you for a long time.

[@GrillTopExperience]

Great experiment! I'm a week away from 45 days. Im surprised the cooling methods changed the flavor as much. Thanks for sharing,

[@robertnoel2363]

Such a random video to come across. I have 3 parts of a costco striploin in Umai bags for final dinner at deer camp; and its going to match up perfectly with the other "pull from dry age" number of days from your previous videos. I was thinking of pulling out early and just letting the last 2/3 go to 50 or 55 days. Now i'm all in. Salut from Gatineau(ish)!

[@sarsticus]

I love seeing the direct comparison, and now having something to point to when my friends say that "my laziness is giving me a lesser experience" for not using a sous vide, and just keeping an eye (and thermometer) on a pan instead

[@MFStuffNinja]

On the note of special sous-vide equipment. Before I had an actual sous-vide appliance, a crock-pot and an Inkbird temperature controller made some really nice sous-vide steaks and chicken.

[@dheisey1014]

Glen, you are extremely talented. That’s why the sous vide doesn’t appeal. It’s cooking on easy with no sacrifice to quality.

[@crazyrobots6565]

I agree. Sous vide is great if you're a poor, moderate, or even good chef. But as soon as you're an excellent chef, it is redundant.

[@davidjohnnielsen]

If you want the funky flavor, my experience is that it happens more often with ribeye than strip, and that it is a serendipitous thing at home. The best example I’ve done was aged 70 days then slow roasted at 200F in a salt crust before a final sear. That was a prime rib with amazing roquefort/mushroom/umami beefiness. I’ve also done strip loin out to 240 days however, that was intensely concentrated to the point of being almost bresaola-like, But no funk.

[@Mrjrich37055]

Looks amazing, I always pan fry and finish in the oven. Is your pepper mill a Peugeot? Love your videos keep them coming.

[@bandiceet]

When the first cut was made, and the end came off, that first view of the meat, made me think it looked more like a bresaola. Jules to herself: Finally something that isn't fried chicken or cake

[@LemonSoulz]

lol wut have you been watching his videos. why the fuck would she be saying that to herself? are you dumb? he hasn't even touched fried chicken in 2 weeks even longer for cake you must be stupid.

[@bandiceet]

@@LemonSoulz wow, such a smart insightful reply. Congratulations, you win a cookie!

[@anthonycastanon6281]

This is such a great channel

[@EastSider48215]

That was really interesting. I wasn’t expecting the steaks to be tender.

[@antonellaprovenzano270]

Thank you!!

[@BibleStoriesandBeyond]

Wonderful! Looks yummy 😋 Thank you for sharing!

[@bullsbarry]

For me a sous vide steak is more about having freedom from the clock. There's a large enough window between when the steak has come to temperature and when it starts to take on an unpleasant texture that I'm able to stress less about everything being ready at the same time.

[@sjenkins1057]

I think this makes a very useful tool for restaurants, so that they can do a la minute service. Less so for home cooks.

[@sylvaindupuis5595]

@@sjenkins1057 As I said in another comment, unless you are a bad cook like me who always overcook your steaks. Then, it's a game changer!

[@SS-yi5kw]

@@sjenkins1057 Sous vide is quite a handy tool if you want to cook at work, it at least does for me. I also have a blow torch for the final sear.

[@roadchewerpe5759]

@@sylvaindupuis5595 unless, or if? You think it’s useful if you’re a bad cook?

[@lauriedepaurie]

Sous vide is generally a very simple technique that you can't mess up. Hands free, idiot proof and flexible timing. Exactly repeatable, albeit harder to understand to predict when testing. Yep, if you are a really great cook, it makes no difference at all. Maybe the gray ring, but that's often negligable. It would never make a difference when it comes to flavour. Anything I do sous vide, I could do with conventional techniques. But it's especially convenient with more complex dishes, larger scale or when cooking several courses at a time. The one thing it does do better than simply pan frying is ribeyes. The fat just gets a lot more tender, so to me the only acceptable medium rare ribeye is a reverse seared or SV ribeye.

[@billweasley1382]

The benefit of Sous Vide is that you are essentially guaranteed that the steak is going to come out perfectly. If you pan fry it comes down to your own personal skill, and it is much easier to ruin the steak.

[@quicksilvertears921]

I can tell even when my husband tries to hide it. It changes the texture and to my tastes in a bad way. But he loves the tastes and texture.

[@lenalyles2712]

I have pan fried steaks for 40 years and you only need to know how to control your heat source.

[@crazyrobots6565]

@@quicksilvertears921 I would challenge you to do a blind taste test. I would bet you will find out it isn't bad.

[@billweasley1382]

@@lenalyles2712 Lol. Maybe you should consider that most people haven't been pan frying steaks for 40 years. Of course you would be good at it.

[@JamesPotts]

I did 60 steaks sous vide for a department steak fry. Got everyone though the food line in record time, with a fresh steak on each plate.

[@JamesPotts]

The great thing for me with sous vide is the freedom. I'll put a roast in the bath early, and ignore it. A few minutes before the meal, I take it out and sear. It's always ready on time.

[@canaan_perry]

I would use the trim in beef stock/sauces

[@soulfoodqueennet]

Yes indeed

[@ChessKombat]

How long was the sous vide steak kept at the temperature? I know the longer it goes it can get softer.

[@KyleSorley1]

Jules loving the spinal tap joke

[@McTAnGuS]

I always struggle getting steak how I like it in just a pan. I have a fillet to cook this weekend might try the reverse sear oven steak method.

[@jamesellsworth9673]

I thought that method looked interesting as well. The trick is to have an oven that will reliably maintain a 200F temperature to allow for even cooking edge-to-edge.

[@eXdXgXe4life]

I've never liked a video so fast! Excitingly anticipating all parts of this series!

[@SuperKingslaw]

Any good uses for the pellicle? Beef Stock?

[@coloringanddoodling9751]

Glad you explained the lack of color, for a second I though you overcooked all of them. Never had an aged steak.

[@sporkintheeye]

For my own preference, I'd say they were all overcooked. I want super-duper-rare. Sear and done.

[@stellaz2595]

I usually fry steaks in cast iron. Glad to see that your experiment validates that choice. I will try the reverse sear method though!

[@RickyV1104]

Would the flavor profile change if it was grilled?

[@cindymichaud7111]

I wondered that myself. Grilling is my favorite way to cook steak, pan frying is next.

[@cameronknowles6267]

@@cindymichaud7111 it definitely could change

[@xander1052]

Unless you baste, grilling tastes so much better imo

[@kenRoberts1984]

Deep fried steak was our staff lunch favourite.

[@garythornsberry5349]

Could you use the trim for stock?

[@hoilst]

"I'm not a fan of sous vide...a solution looking for a problem". Wise, wise words, my Canadian friend! It's why the collected nerds of the interwebs love. It's complex, it sounds fancy, and grants the nerds their most favourite boon of all: the ability to use complicated, expensive gadgetry to compensate for a lack of basic life skills...

[@bruschi8148]

Those are beautiful Glen..

[@supercompooper]

I'm addicted to diminishing returns 😜

[@NevinNolte]

I'd be curious to know what you use to compost things like those beef trimmings?

[@jamesw4850]

Thanks Glen, love the videos. What vacuum sealer and bags do you use?

[@palrich]

It's just hard for me to get consistently good results pan frying, especially with cuts that aren't super thick. Reverse sear with a leave-in thermometer is pretty bullet proof.

[@tohojedi9531]

Glen could you do grilled vs broiled plz my 2 fav ways?

[@davidb2416]

One thing I have found to be really good with sous vide steaks is that you can still get a rare and safe cook on cuts of steak that are not as thick.

[@CobaltHex]

I sous vide b/c I live in an apartment with no ventilation. (It also helps consistency with thick steaks)

[@CozinhaDoDaniel]

That scimitar is awesome!

[@michaelknox6181]

What is the vacuum sealer you use?

[@practicallyprepared9389]

If your know anyone with chickens, give them the leavings. Chickens would be very happy.

[@nickbriggs9620]

They make good dog treats too

[@brissygirl4997]

Their cat is named Chicken and he would love those off cuts

[@daniel1996_]

Chickens aren't supposed to be eating beef lmao

[@bassesatta9235]

love your videos!

[@rantsandreviews]

They all look great but I always sear the fat around the edges. My method of choice is reverse sear unless it's a thin cut.

[@tomrwills]

I use my sous vide when I am busy and don't have time to really tend to things. Like I will put on a roast 20 hrs ahead of eating and just do a quick sear when ready to eat. I basically use it as a slow cooker but I like it better.

[@tzeca]

I'm very much enjoying the dry aging series and I'm curious if you have tried any of the aging methods Lennox Hastie has developed at Firedoor? I'm curious as to how much difference they would make or don't make.

[@troykasper7243]

Not sure if you mentioned it, but what was the final weight after trimming?

[@Dimythios]

When I buy $100-$200 Prime Choice Rib Eye/ other expensive cuts of meat, I always reverse sear when I use those expensive cuts. If you do it right it locks in the moisture if you cook it in low temps. The problem is that people reverse sear in high temps in the oven as well as not resting the steaks after they are properly cooked.

[@sageslarres]

i think i primary reason to why you are not feeling any blue cheese tastes is that the people who likes their dry age to taste that way usually cultivate different molds in their dry aging environment to get a certain flavor. Ive seen countless posts about not using uv sterilizers and that a dry ager is worthless for the first months atleast before you have gotten the correct flora in the chamber. I have also seen people saying that any mold on dry aged meat for steaks is a failure so i bet that just depends on what you like out of your dry ager.

[@tron949]

Could the inedible bits not be minced, browned, and simmered for a stock or sauce?

[@RichardLasquite]

You can grind the pellicle with fresh beef and make dry aged ground beef. 👍

[@rcbran]

I would have guessed that the sous vide steak would taste different because it appears you fried it in the pan with fond left over from the first steak. Interesting!

[@damiangale9074]

Do you season your cast iron often? My understanding you don't need to add any oils if you do. Thoughts?

[@Jeffffrey0902]

A few years ago I cooked a dry-aged tomahawk sous vide and it tasted like red wine. That's the first and last time I ate dry-aged beef or cooked a steak sous vide.

[@lukepaping]

Depending on when the meat was packaged it might be aged closer to 100 days, wet aging(aging it in a vac sealed package) has appreciable benefits in terms of texture and flavour for up to a month

[@photokrane]

Who makes the cast iron pan you used on stove?

[@graefx]

On just a visual level, the sous vide steak seemed like it flexed more when you grabbed it and had more give while cutting, and the reverse seared one was the opposite and looked like the "toughest". With reverse sear, it's a drier cook and a higher heat throughout the steak so you get a little more fat rendering than the other two methods. For me, I'll always prefer reverse sear. It's the most fool proof that's easily accessible of the bunch.

[@ethous1]

Hi just ideas why don't you try to dry age wague beef I saw them in my costco in Ottawa maybe you have the in Toronto just a thought.

[@kippen64]

The reverse seer looks nice. Currently just cook steak in a pan.

[@scttshwldct]

Question: About how long was that one steak in the oven?

[@femgoth]

I tend to cook them at 90 degrees, and they take over an hour to get to to temperature.

[@fluffycritter]

The reason I cook sous vide a lot is just because it's a lot lower-effort and a lot less sensitive to timing. It's nice being able to toss some pre-portioned steak into the water bath and then a few hours later sear it off when I'm hungry. But I"m also prone to distraction.

[@temorinkaari]

Hey Glen, could you tell me what knife you used for cutting the steak? Im looking for a similar shaped kitchen/chefs knife since i dont have a proper one yet. Or is there anything else you could suggest? I want a fancy looking knife hehe

[@895takashi]

Probably shouldn’t be watching this at work on a day when I skipped breakfast

[@bigdaddybry]

I probably shouldn't be watching this on day 37 of a juice fast!

[@anthonycima7]

My butcher offers 35 day dry aged bone in ribeye and it has a wonderful blue cheese taste. I wonder if it's because of the bone? Maybe because their dry age locker has been in use for much longer and has different bacteria?

[@trevor5834]

Sous vide gets you a "perfect" steak as in its super reliable and a lot harder to overcook or undercook

[@Duncanwg7]

Is there still flavour in the pellicle offcuts or does it have an off taste? Can they possibly be used for flavouring soups or stews, maybe even a jus?

[@judyheom6540]

I’m wondering if they can be recovered for a hamburger grind. Peter Luger steakhouse is known for a lunch menu burger and I believe that’s where their steak trim goes.

[@Duncanwg7]

@@judyheom6540 Hear this before as well. Possibly a 20% offcuts to 80% fresh ground beef, or part there of.

[@bigguix]

daim I would have voter for a reversed sear but with a propane torch !!! next time try it ! mad scientist bbq tested this and it came up on top !!

[@Kinkajou1015]

Next time you get one of those big chonkers, how about cutting it in half and covering one half in MSG and the other half salt, then cook in 30 days?

[@RandomTorok]

Did you think to weigh the stuff you trimmed off. The hard and dark stuff? It would be interesting to know how much of the 5Kg is waste.

[@benjaminmalone1428]

It shrinks?

[@mikemanieri8637]

Was the reverse seared one cut from the end of the roast?

[@noodnutt]

Second.. LOL G'Day from Downunder.

[@stefanstolarchuk5766]

This is so neat! I'm usually on team reverse wear when I make a steak, I find it to have the biggest margin for error when you're aiming for a particular doneness. I've gotta say though, the purely pan-seared one is the best looking exterior you've got there.

[@MrBritishComedy]

The sous vide steak was definitely softer. You could clearly see that when you picked it up with your tongs. It's true though that sous vide does not complement every steak. Nonetheless, sous vide can produce some amazing food