How to Make Dry Aged Steaks at Home part 1/2

How to Make Dry Aged Steaks at Home 1/2 Hello, I’m Chef John from Foodwishes.com with how to dry aged your own steaks at home believe it or not. So, really nice steak houses have unbelievably delicious steak because they aged the steak for weeks in a especially controlled environment, and they get a really deep delicious flavor and texture and I heard about a website that actually is selling a kit to do this at home using especially designed bag that will dry aged the steak. It’s called Drybagsteak.com, so I said I love to test that so they are not paying me. I want it clear, but they did send me the kit to try this out. So, here’s how you can dry age your own steak at own your houses. This is a kind of experiment and if you wish we’ll see how it works, so I have one full strip loin that’s what you cut in your strips from. Right, so I’m going to unwrap that it’s about 10 to 11 pounds generally. It’s fully trimmed to meaning that really thick fat cap that comes on New York strip loin has been cut off. They of course leave a little bit of fat on which you really need for steaks, so don’t do any more trimming. You’re just going to get a trim to strip loin. I’m going to pat it dry with some paper towel. Alright, and here are the especially designed dry bags steak bags, so apparently let the moisture out but keeps the oxygen from getting in so it sounds pre-scientific. So anyway we’re going to place our strip loin in I’m going to put the small side in first just to make it easier. I’m going to slide that in and the directions say they kind of cozy it up into the corner alright, so that’s what I did. You’re also going to trim off you only want four so inches of leftover plastic at the end there, right? So, I’m going to trim that off. Now, here is our snorkel type vacuum heat sealer, so this comes with the kit and especially designed for this process. It’s has a little lock in there, so if you press down the unit opens, so I’m going to open it up. I’m going to flip on the power and then we’re going to do three seals so what you’ve got to do is you’ve got to seal each corner, so I’m going to put one corner in, snap it down which locks it. Now, there’s a seal light right there, okay so what you’re going to do is you’re going to push down on that seal bar. The light is going to flash and then you’re going to hear the alarm, okay did you hear that? Tell me it is done. Let it cool for a few seconds and there you have a nicely sealed corner. We’re going to seal the other corner and we want to leave about a three inch gap in the center. So, I’m going to put that right corner in, seal it, wait for the alarm, let go, let it cool for a minute alright click on the little lock buttons there, snaps it open very simple. Alright so we have our two corners sealed and like I said we’re going to leave about a three inch gap, so we can put that snorkel attachment in and suck out the air. You’re going to use your finger in that snorkel attachment. You just push it right out and as soon as it fully extends you’ll hear the vacuum start. I’m going to place the opening of the bag right over that little snorkel they call it. Make sure it’s in the opening not above or under it. We’re going to lock the unit down and we’re not going to seal yet, it’s going to take about 10 seconds and slowly going to suck all the air out of there. You can hear the kind of motor going and you want to get all the air out. It’s going to give you a really tight seal. When all the air is out then you’re going to press that seal bar down, wait for the alarm just like we do with the other two seals, let it cool for a minute and that’s it, so we have our three seals two corners in the center, the air is out of there. Now, very important you’ve got to let that sit for I don’t know three or four minutes and observe it. If there’s any holes or if any part of the seal wasn’t perfect it will not hold that you know, tight vacuum sheath. This one is fine you’re going to put that in your refrigerator. Make sure there’s air circulation on the top and bottom and we’re going to age that for seven to 21 days as what they recommend, so you’re going to see this when it’s done. We’ll do a nice test of how really soft and we will taste our own homemade dry aged steaks using the dry bag steak method and we’ll hope this side if it’s working. Anyway, a little more info on the site if you want to check it out and as always, enjoy.