Can You Dry-Age a Steak In Only 3 Days? You Can Do This!
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Date: 2020-05-20
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Comments and reviews: 10
David
What I have found is the best way to do it at home. 1. Buy a good quality steak2. When you bring it home do the best to dry it off with lint free paper towel on the counter for 30 minutes drying it the best you can. 3. Then put it in the fridge on a wire rack lightly covered with the paper towel to get off the rest of the excess blood moisture. 4. leave it there for 3 days trying to not open the fridge at all. Because I work a lot from an office this is easy sometimes I don't open up the fridge for days. Just open up to change paper towel. 5. On the 3 day take it out of the fridge let it get to room temp. oil, slat. pep, garlic and onion power. Cook in a cast Iron pan! 6. Enjoy its soft and tender.
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What I have found is the best way to do it at home. 1. Buy a good quality steak2. When you bring it home do the best to dry it off with lint free paper towel on the counter for 30 minutes drying it the best you can. 3. Then put it in the fridge on a wire rack lightly covered with the paper towel to get off the rest of the excess blood moisture. 4. leave it there for 3 days trying to not open the fridge at all. Because I work a lot from an office this is easy sometimes I don't open up the fridge for days. Just open up to change paper towel. 5. On the 3 day take it out of the fridge let it get to room temp. oil, slat. pep, garlic and onion power. Cook in a cast Iron pan! 6. Enjoy its soft and tender.
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mdjcsmith
I took the 3-dayer out and tapped it dry with a paper towel and left it open in the fridge from the morning for a few hours on a thick napkin, drawing more liquid out of it. Then flipped over, placing on a fresh napkin drawing liquid out the other side until dinner for about the same time. Had no fishy crust or smell, tasted delicious, needed only dash of salt and pepper before hitting the pan
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I took the 3-dayer out and tapped it dry with a paper towel and left it open in the fridge from the morning for a few hours on a thick napkin, drawing more liquid out of it. Then flipped over, placing on a fresh napkin drawing liquid out the other side until dinner for about the same time. Had no fishy crust or smell, tasted delicious, needed only dash of salt and pepper before hitting the pan
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AbsulouteZero
The issue I see is that you don't get the water loss typical of dry aging, which helps concentrate the flavors. When you do the 6 day you do a bit because you place it in the cheese cloth and it's not vacuum sealed. Maybe try having it in the bag overnight, and then letting it sit in the cloth for few days. I think there's a lot more experimentation to be done.
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The issue I see is that you don't get the water loss typical of dry aging, which helps concentrate the flavors. When you do the 6 day you do a bit because you place it in the cheese cloth and it's not vacuum sealed. Maybe try having it in the bag overnight, and then letting it sit in the cloth for few days. I think there's a lot more experimentation to be done.
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Iain
If you're going to go 6 days would it not be better to air dry in the fridge for 3 days _sans_ fish sauce first - then coat in fish sauce and seal in a bag for 3 days? Or would the first three days give the steak too much of a dry coating the wouldn't let the fish sauce penetrate as well?
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If you're going to go 6 days would it not be better to air dry in the fridge for 3 days _sans_ fish sauce first - then coat in fish sauce and seal in a bag for 3 days? Or would the first three days give the steak too much of a dry coating the wouldn't let the fish sauce penetrate as well?
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Tobias
I dont think you understand what an enzyme is. This seems more like a regular chemical reaction. The pineapple trick only works with fresh pineapple, any heat process destroys the enzym, like an egg, and alle the souces you pured on might have been heat treated for sale.
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I dont think you understand what an enzyme is. This seems more like a regular chemical reaction. The pineapple trick only works with fresh pineapple, any heat process destroys the enzym, like an egg, and alle the souces you pured on might have been heat treated for sale.
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Kenneth
I have heard of a traditional method where papaya skins are used help tenderize the meat because these papaya skin release an enzyme ( protease) which helps breakdown the protein in the meat to produce a more tender texture. Like if you have heard of this before.
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I have heard of a traditional method where papaya skins are used help tenderize the meat because these papaya skin release an enzyme ( protease) which helps breakdown the protein in the meat to produce a more tender texture. Like if you have heard of this before.
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recoil53
By not salting each steak you've biased the test towards the fish sauce aged steaks. Salt is a flavor enhancer and fish sauce definitely has it. Salting each steak equalizes this. The fish sauce steak would still win, but the difference is smaller.
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By not salting each steak you've biased the test towards the fish sauce aged steaks. Salt is a flavor enhancer and fish sauce definitely has it. Salting each steak equalizes this. The fish sauce steak would still win, but the difference is smaller.
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Sankofa
Informative, honest, pleasant, funny. Im digging this dude. And everyonw will y'all shutup about Nick. When he was making videos all you people did was make fun of how he talked and his word choice. Now you miss him and want him back. Smh lol.
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Informative, honest, pleasant, funny. Im digging this dude. And everyonw will y'all shutup about Nick. When he was making videos all you people did was make fun of how he talked and his word choice. Now you miss him and want him back. Smh lol.
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CyborgX
Nice test. I've actually been putting together my own customized refrigerator for JUST beef aging. Your next test OBVIOUSLY has to be 3 Day fake v 30 day v 60 Day v 90 day (possibly v 180 day!
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Nice test. I've actually been putting together my own customized refrigerator for JUST beef aging. Your next test OBVIOUSLY has to be 3 Day fake v 30 day v 60 Day v 90 day (possibly v 180 day!
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Enigma
Guys! You should see what French Guy cooking did, when he was curing his own meat (well, dry aging) it was so interesting! I recommend for you guys to watch it! You will not regret it.
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Guys! You should see what French Guy cooking did, when he was curing his own meat (well, dry aging) it was so interesting! I recommend for you guys to watch it! You will not regret it.
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