Aging a Ribeye Steak

Next Video:
Bistro Steak Salad....5

Aging a ribeye steak is all about controlling the decomposition of the beef. Learn about aging a ribeye steak with help from an experienced culinary professional in this free video clip.

Part of the Video Series: Steak Recipes
Promoted By Zergnet


Video Transcript

Good afternoon. I'm chef Jackson Lamb. I'm at the Hospitality Learning Center at MSU, Denver. Today, I'd like to talk about aging a rib eye steak. What exactly is aging all about? Aging is a matter of controlled decomposition of beef. So we're going to examine two principles today, dry aging and wet aging. Dry aging is when we take a piece of beef and it's dedicated meat locker for thirty to forty five days. Now we can do this in specialty meat shops, it's a little bit more difficult to do that at home unless you have a refrigerator that has nothing else in it. Because when you leave a piece of meat exposed in a refrigerator it's going to pick up the flavors of other foods that are in that refrigerator. So while you could possibly do a dry aged piece of meat at home, it's a little bit more difficult. So, let's turn our intention to wet aged steaks and more specifically a wet aged rib eye steak. Here is such an example. Here's a steak that we've purchased. This is in Cryovac. And Cryovac is the professional equivalent of a seal a meal system that you may have at home. So if we can take this steak, purchase this, put it in a refrigerator and leave it alone for thirty to forty five days, what's going to happen is nature's going to take over, it's going to start to break down the tendons in that meat and the result will be the aged steak. When we buy aged meat at the butcher it's a little bit more expensive because the butcher had to sit on that meat for an extra thirty to forty five days, taking up space and he had to pay the rent in that space. So anytime we're dealing with anything that's aged it's going to be slightly more expensive because the amount of time that the producer has put into it. In closing, dry aged, wet aged, they both produce a terrific steak. This is chef Jackson Lamb, thanks for tuning in.


Related Searches

Is DIY in your DNA? Become part of our maker community.
Submit Your Work!