7 Tips to Cook Dry Aged Steaks to Perfection - Dry Aged Steaks Guide for Beginners!

These are my 7 tips to cook dry-aged steaks to perfection! Had you ever dry-aged steaks or paid good money to buy dry-aged steaks just for it to turn dry and overcooked? It is not your fault and in this video, I explain why this happen and how to correct all the possible problems you could have when cooking dry aged meat!
All these 7 advice are directed to produce the best possible results when cooking dry-aged steaks as it can be a daunting process but nothing to worry about... The Ninja is coming to the rescue!
I truly hope you enjoy this video as much as we did. Like and subscribe for more!
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[@FOGOcharcoal]

Great tips Ninja! I agree with letters 1-7!!!

[@SaltyTales]

HAHAHAH I know someone will say something! 😂😂😂

[@IllumeEltanin]

Yay or Nay on doing sous vide on dry aged steaks?

[@CleberViotto]

I was wondering where were the numbers on thar video. 😂😂😂

[@sethgaston845]

@@IllumeEltanin perfectly fine. Just make sure to set the circulator temperature about 10 degrees under the desired ending temp.

[@SaltyTales]

Yay!

[@kevinharker768]

Good to see you doing well, Ninja! I just found your channel today. Missed ya man! Subscribed!

[@aryah1513]

Sir, there are 2 ways to salt steak: 1) Salt it the day before 2) Salt it on the plate Never salt a steak 30 minutes before cooking. Never salt a steak right before cooking. If you like the taste of steak... #2 is the way.

[@WireZombie253]

Really great instructions, but I would leave the old lady off, she was boring.

[@DEADARMmaga]

Tremendous steaks Ninja you like the chuck eyes? There's only 1-2 per cow and its cheaper then the ribeye and the same tenderness and better flavor my opinion ribeye 19.99 plus chuck eyes like 12 or 13 no question a bargain with inflation !

[@SaltyTales]

That is a great question and while I've tried it before I dont remember well to compare... Homework! 😂😂 Thanks brother!

[@DEADARMmaga]

@@SaltyTales good budget video for hard times glad to see your well as always !!

[@JoeHusosky]

Looking good. This week I stopped by the Northern Broward, Broward Meat and Fish stores and have to say that I am very happy I live near the Pines store. They have a much better meat selection.

[@tableausmojo]

I'm about to cook my first dry aged steak.. I was entertained until he screamed DELICIOUUUUUS and the audio peaked on my BT speakers.. then I became curious.. subscribed 👀🫡

[@sandmansimms5704]

I thought reverse searing is when you sear it as the last step??

[@MetzgerFamilyFarms]

Filet Mignon thawing on a rack in the bottom of the fridge today. Daughter #1 home for the weekend from college. Grilled steak and lobster is the plan. These 7 tips will be put to use for sure. Thanks Ninja you two are the best.

[@sarmientocr]

Ninja! Si dices Numero A, Numero B ... Aca deberias haber puesto Letra Uno, Letra Dos, etc jajaj

[@SaltyTales]

LOL I know!!! 😀😀😀😀

[@kvancince4593]

Some people says that you need to get rid off outer dried part of the meat because it contains bacteria. Is it true or just a misinformation?

[@kvancince4593]

I mean cutting out pellicules

[@cpvlogger3480]

Hi i watched your some video experiment about meat tenderizer. Can you make a video of milk vs papaya. Milk is different than yogurt. I think milk is way more effective to tenderize meat than yogurt. Milk vs papaya tenderness and taste. Thank you very much 😊

[@tinawalker5335]

She was chewing forever though

[@Poopbagsteve]

They sold him 35% fat

[@RobMocar]

First woohoo..... Great tips didn't think about the salt

[@SaltyTales]

Thank you so much! 😀😀

[@timjones8210]

Great video Ninja. You’re a true teacher.

[@tamerg82]

That looks super yoosy

[@alsteiner7602]

HUNNNNNNGRY!!!!!!

[@TheMalekasparkle]

Thank you

[@bennytejeda]

Mrs Ninja didn’t like it, I can tell by her face and you didn’t let her say if she likes it or what she thinks about the steak. 🤷🏻‍♂️

[@qubicfactor]

She didn't say "and sisters" 😂

[@bennytejeda]

@@qubicfactor she also had trouble saying “Ninja approves” (struggling with the 60 days dry aged steak) still chewing probably after the video was over 🤣🤣🤣

[@qubicfactor]

@@bennytejeda perhaps 60 days is a little too much for her 🍖💀

[@fostervf16]

You screwed up your numbers! It's Number A, B, C, D, E, F, G. I think someone else pointed that out in Spanish. But I'm a gringo so I don't know what they wrote.

[@arcticspeedo]

I am going to be hungry for the next 60 days, the wait is worth it!!

[@SaltyTales]

LOL it is!! 😀

[@NoahEats]

Can you dry age after you freeze a steak

[@SaltyTales]

Most of the meat you get in the supermarket has been frozen, so the answer is yes, as long as you thaw it before setting it in the dry age steation

[@jmiller3579]

Ninja!

[@R1ch13Apr1l3]

ninja out here making me hungry at 7am for some nice steak

[@SaltyTales]

LOL That's the deal! Helping with the appetite for lunch! 😀😀😀

[@brucelongmore8579]

Awesome

[@ori4640]

Ninja, Thanks for the tips, love your videos.

[@SaltyTales]

Thank you Ori!! 😀😀

[@MrAmd080]

hello

[@rickcar94]

Notification squad making a snack 😅

[@SaltyTales]

Dry-aged snack? 😂😂

[@Jimbocue]

Grind the pellicle you cut off and use it in a burger grind. Delicious

[@SaltyTales]

I've done it! 😀😀😀

[@Jimbocue]

@@SaltyTales how was it? Many people thyroid it away.

[@martingindulis5310]

THIS WAS A GREAT VIDEO THE STEAKS COME OUT PERFECT. SURE WISH YOU WOULD COME BACK NINJA.

[@rossxjohnson]

Love the video and the tips Ninja.

[@SaltyTales]

Thank you Ross! 😀😀

[@jeanpierre.durrant]

My friend has just started looking at the marbling! Now, I feel he is ready for learning about dry aging!! I looked up salty tales & dry aging! I will let you know how it goes!

[@samsung-eh4dv]

Ninja I love your content and Miss Ninjas reaction. I would like to see your take on a beef hammer steak. I have never cooked one. I don’t know weather to smoke it or reverse sear it.

[@ivse9696]

Again, these are very valuable instructions and procedures - thank you 👍👍👍

[@carmenjaniratarafacortes7405]

🥰😘

[@tacos_tequila]

But I like the juices on the cutting board... I get to drink them!

[@cliffvictoria3863]

Great video, Ninja! This is a topic that isn't covered often and you offered some great tips. The Meater is a good tool that I use, too. Only problem is the visual appearance of the hole but it's a trade off to getting perfect temps. I don't know if Mrs. Ninja liked the dry aged flavor, LOL! It takes a little getting used to but is wonderful once you learn to appreciate it.

[@II2212]

Great video NINJA!!!!

[@SaltyTales]

Thank you Eddie! 😀

[@ribeye_01]

A little late Bro Ninja, I hope you forgive me

[@elforrestgump]

Gracias por el video me gustaría que hicieras un video con varios steaks del mismo peso pero diferentes cantidades de sal por ejemplo steaks de 8oz uno con 1/4 de cucharada de sal el otro con 1/2 y así aver cual seria la cantidad perfecta de sal 👍👍👍

[@TheAngryAustrian]

I always wondered if its possible to make beef tartare from dry aged beef

[@andrewr3362]

Damn that looks good.

[@SaltyTales]

those colors were perfect! 😀

[@Jahhomie]

Much appreciated. What do you spice with?

[@expertagentinsurance3934]

Love your channel as always brother!

[@jojoaka420b]

Good stuff keep up with the great content!

[@xavierperry1532]

Thanks for the knowledge

[@jodycorrea99]

Still no tri tip video my ninja 😭

[@kevingunn661]

Looks fucken great!!

[@wjbrooks19]

Ok, ok, I get it… 5 easy steps… on it.

[@vita8208]

Not bad!

[@kiphome1]

Hey Ninja, great video. Have you done a side by side comparison - direct sear vs reverse sear and or sous vide - to determine which gives the juiciest result? I have done both reverse sear and sous vide and find the sous vide produces the juicier of the two steaks but the reverse sear has better carmelized fat but you have to be careful with the reverse sear SEAR so that you don't overcook the meat. Also the reverse sear was a drier steak. I am going to try your method tonight on its own but I am curious about the results. Won't have a control steak to compare to but will let you know how it comes out.

[@kiphome1]

I tried your Direct sear in direct heat method last night and the result was a tender juicy dry aged steak as promised! It was really good. In case anyone reads this, i used a steak that was about 1.5 Inches thick and seared it for 1 minute on each side in a cast iron pan with avacado oil. I was curious how much heat the cast iron adds to the steak and 1 minute on each side brought the internal temperature up from 62 to 102(!!). Needless to say, it didn't take a lot of time on the grill to bring the internal temp up to 128. I would note for for anyone who uses the reverse sear method - the cast iron sear adds a lot of residual temperature to your cook so be very careful not to over do your steaks and start at a much lower internal temperature than you may think before you sear. Unless you like a well done steak that is. Thanks for the tip Ninja, this was a good one!

[@osw330904]

🤙🏽

[@andymakara]

👋 hello

[@SaltyTales]

Hello there

[@murataht]

I am watching this after the workout! I am hungry 🤤

[@SaltyTales]

😂😂😂

[@putridshit]

Looks delicious ❤️