45 Day Dry Aged Ribeye Steaks On The Lone Star Grillz Santa Maria Grill
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- čas přidán 1. 05. 2021
- 45 Day Dry Aged Ribeye Steaks On The Lone Star Grillz Santa Maria Grill
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45 day dry age video Part 1: • 45 Day Dry Aged Ribeye...
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Watching @ 1am from Helmand Province, Afghanistan. On the way back home
Safe travels brother! Glad your coming home!
That intensity of flavor you get from the dry age is amazing. Perfect!
So rich in great beef flavor! Thanks for watching Ry!
Or not.
You have some of those steaks still in the freezer? I'll be there shortly and I'll bring the beer!!!! Man, those were some amazing looking steaks Rus. That SteakAger really does a great job aging the roasts safely! Cheers to ya brother!!!!
Man yeah, come on down! I still got 5 of those bad boys in the freezer just waiting to be cooked! Thanks Troy, I was really happy with the results on these. Cheers brother! 🍻
Best dry aged steaks on the Tube! That's a beast of a Santa Maria grill. Your son was .02 seconds from passing out. Great job amigo!🤘
Thanks Joe! Man yeah, I love this grill! Ideal for these kinda cooks. LOL, I noticed his eyes rolling back in his head when I was editing the video 😂
There you go again!!! My mouth is watering like crazy, I mean to tell you!! You sir are a wonderful cook and teacher!! That is the PERFECT HILLBILLY way, just like your son said. Thank you for sharing this. Keep up the good work..
Iv been waiting for this video for 45 days and it was everything I expected. Absolutely Fantastic thank you.
You're very welcome!
45 days is a bit much for me, I like 32 to 35. I been drying beef 41 yrs and found that the best seasoning is salt and pepper. If you add all those mixed spices there is no use to dry age the meat.
I cook mine with a light dusting of salt, and pepper and bring it up to 129 Fahrenheit then place it under foil with a scoop of butter and Rosemary on top.
Well, like I tell everyone pertaining to any food, you do you, and I'll do me. What one person may love, the other person hates.
Would you be interested in adopting a grandpa?
Saw this video come up on my feed and a couple of days ago. Couldn't wait to watch it. Didn't disappoint me at all. Steaks looks killer and I know they were fantastic. You already make a bad "A" steak. These had to be super good.
There is something really special about the flavor of a dry aged steak Jaxx. Good stuff brother. Thanks for checking it out!
The flavor had to be 1000% off of the charts Rus ! OMG...absolutely beautiful job on those steaks ! My mouth is watering!
A beautiful rich beef flavor that is such a treat. I sure appreciate you checking it out Kent!
Wow, thanks for letting us see the results!
You bet!
Great video! I love dry-aged steak. It really is worth the wait. I brush a bit of melted beef tallow on before doing the high-temp sear. That dry rub sounds good!
Thanks, I appreciate you checking it out! I've been waiting to finally get to taste these and glad I got 5 left LOL
@@SmokyRibsBBQ I'm sure you and your family will enjoy them. Stay well brother.
Dang that looks good bro! I have that same Dalstrong filet knife and Meater Block - both money WELL spent!
Uses a fork/knife to cut it and then grabs it with his fingers to eat it! Love you, Rus!
Fine job sir, they turned out great !!!
Dang Rus ! Those 45 days dry aged Steaks turned out phenomenal. Great content as always my brother thanks for sharing. Y'all have yourselves a great week. Cheers!
Thanks Stephen and thanks for checking it out, I appreciate it! You have a great week too! Cheers!
Great video! Looks amazing!
Thanks so much!
Nice work as always Rus!! 👍👍👍
Your patience has certainly been rewarded. Those dry aged steaks look really good. Cheers, Russ!
It really did pay off Dwayne. Thanks for checking the video out! I appreciate you! Cheers!
Steaks looked great and a lot better than some I have had in Restaurant. Nice ager you got and I can only imagine the flavor they had.
Thank you! I've always said, if you want a really good steak, do it yourself
Another great video Russ thanks
Man oh Man!! Great looking steak Rus!! Perfect! 👌 I'm drooling over here.....now I want a steak Haha! Great cook Brother! Y'all have a great Sunday evening! Cheers Bro! 🍻🍻🔥👍😎
Hey Sean! Thanks for stopping by brother! I sure appreciate it! Cheers brother!🍻
Dang those look amazing! Mouth watering for sure.
Thanks Biggs, I appreciate you stopping by and checking the video out
OMG Mr. Jones!!!!! Waiting for this video was worse than waiting for your annual crawfish video. That looked like a foodgasm explosion. Once again, Awesome video!
Thank you, I sure appreciate it!
I been waiting on this video,I've got a spatchcock chicken in the pit barrel as we speak,now I want steak...Good job Russ it looks delicious.
Thanks, I sure appreciate it! The PBC does a great job on chicken. Enjoy!
Yummy! That looks so good. Thanks Russ.
Thanks Ginni, I appreciate you watching!
Russ I finally got my 24/40 LSG with warming oven. I wanna say Thank you for influencing me to go with LSG. This thing is a tank.
That's awesome! You are going to love smoking meat on it. My 24x36 is still my most prized smoker out of any that I have had, and any that I currently own.
Great video again! What wireless thermometers are you recommending these days? Looking for multiple ports and smoker temps.
Thank you, I appreciate it. The only wireless thermometer I have is the Meater Block I showed in this video. It's not a recommendation, just the only "wireless" probe thermometer I have. As far as wired thermometers I highly recommend anything made by Thermoworks. They have the most durable and accurate thermometers out there in my opinion.
Epic video steaks look amazing research that steakager definitely a must have and great investment thanks for sharing
Thanks for watching!
Dude, great video, love the vacuum sealer.
Thanks, I appreciate you checking it out! Love the chamber vac
Totally loving the aging process using the aging system that you used seems to work fantastically! The only question that I have is, why did you remove the "Meater" temp probe? ..Are they not all they've cracked up to be?
I used the Meater probes to monitor internal temps. Once I hit my target, I verified with and instant read, then seared them. I never keep the probes in while searing. They are not rated for that intense heat. Thanks for checking it out Harry, I appreciate it!
Those steaks look amazing!
Thanks, I was really happy with the results from beginning to plate.
I feel like we are having brunch together as I'm watching you eat those awesome steaks, I'm chowing down on some fried mushrooms!! Thanks for the great video!! BTW. Sweet cutting board. Where did you have it made?
Hailey Home sent that to me, you should reach out to them Eric. Fried mushrooms sounds great! Another great pairing to a fine steak.
@@SmokyRibsBBQ Nice. It looks great!! I think I'll reach out to them. Thanks
Wow that looks good! I’ve never had a dry age steak before. Can i dry age it in the refrigerator?
You can, but I would recommend a second fridge that you can dedicate to the dry age process, that won't be opened up during the aging.
Those turned out great, Rus! I need to try dry aging. I think I’m the last one to the party but better late than never. Lol
I was really happy with the results Justin! I enjoy doing things like dry aging, sausage making, etc. I want to play around with charcuterie some with the SteakAger as well. Thanks for stopping by and checking it out!
@@SmokyRibsBBQ You bet man. Yeah that kind of thing is what I find interesting about your channel and always have
This doesn't just look fantastic, it looks PHAAAN-TASTIC
Looks like you are eatin' good in the neighborhood. Nothing better than a good ribeye steak......
One of my favorites, especially dry aged. Thanks for watching Joe!
Awesome looking steaks !!
Perfectly done ✔️
Thanks Ronny! I appreciate it brother!
Looks amazing!!! How are you liking the Santa Maria would you buy again? I’m thinking about ordering one 48 with the rotisserie
Thank you! I love the Santa Maria! So much you can do on it, and a lot of it if you need to feed a lot of people and it's a lot of fun.
I wrote on your Prime Rib Roast 5 yrs ago. geeze I should read eh. I do beef and chicken stock in my 18 quart electric roaster. I do it on 100 degrees for 3 days < when I buy Costco chicken removes the bones add to a bag to freeze >. Most time I buy beef bones. Add veggies, spices. Once you do this for 3 days, you will never go back to how ever long you did it b4. I sometimes drink either stock as a nice treat. Your spice looks like Everything Bagel. The spud look delish too. Stay safe & take care of you all. Thanks for sharing eh :)) ** will be back stalking soon **
Hey Laura, you can stalk all you like LOL! Wow 100°F? The water never simmers then right? I can see where 3 days would make it really really good! Thanks for the tip! Yeah, the spice does look similar to Everything Bagel. It's a very coarse grind. Has really good flavor. Thanks for checking out the video, I sure appreciate it!
Think it is 100 C, it does boil some I stir it maybe 4 times a day. As the bones and veggies come up so stirring moves them around. I will put like 6 carrots, about 4 very lg. onions 2 bunches of celery, over 2 doz. cloves of garlic maybe 5 bay leaves then spices I use whole pepper as your going to strain it any how. Wash all the veggies good to keep the skin on. thinking of onion skins. I make some onion broth wash your skins that fall all let dry keep in a big bag till you have 5 or 6 full bags. With this I only add spices and garlic. Perfect for soups, stir fry's. Your welcome yes be stalking soon. Enjoy your day.@@SmokyRibsBBQ
steak royalty, well said 👌
Man those steaks look delicious bro 😋
Mouth freaking watering
Oh man, those were fantastic steaks
I pretty much only eat dry aged steak anymore. The flavor and tenderness is hard to beat! Fine looking steak, but that potato looked damn fine as well.
Need to do a tri-tip Q with salsa on that grill now. Edit. I see you did a tri-tip video prior to this one. Love what you do Russ.
I did a tri tip on my other Santa Maria grill a few years ago. This is my newer model with the upgraded grate system. I didn't make a salsa however.
Those steaks looked really dam good. That steak ager is awesome.
Thanks, I sure appreciate you checking it out!
Ha. Cool beans 👍😁 I would love to see a list of all your equipment for smoking, grilling, aging and excessories used in the making of these videos with prices all condensed into one list. Including spices, utensils, burners and pots, gizmos and all 😂
LOL Kevin. I have probably sold more cookers than I currently own. It's what I do. Thanks for checking out the video!
@@SmokyRibsBBQ I know you invest some but get a bunch to try out. Lol 😂 I'm just being a pain today😁
Great Video
Looks like it was worth the wait Rus looks good . you do you , I'll do me Love it
Thanks man, I appreciate it!
와 ! 정말 먹어보고 싶네요
It's so delicious! Thanks for watching!
The steaks look good !!!!
Hey Russ! I am gonna buy a dry aging system sometime soon. I watched both of your videos on this one.... Does this system come with any humidity control or is that only a function of the add on dual mode humidity control system? When you dry aged this ribeye, do you remember where your humidity was hanging out during that process?
Hey John, thanks for stopping by and great hearing from you. The humidifier unit is an option you have to purchase, but the controls for it, are already built in to the unit. I really can't remember where my humidity was hanging, but I do know it will change of course as it drys without a humidifier. If I would have went more than 45 days, then I would use the humidifier to prevent the texture from changing to much. Since doing this video, I now have the humidifier and looking forward to doing some charcuterie. I think I'm going to start with Capicola
@@SmokyRibsBBQ Thanks for the response.... I have done some shopping and decided to go with the Steak Locker... we'll have to compare notes some day... cheers brother!
It's been 45 days already? Dang, time flies.
Awesome
Which brand/ model food vacuum do you use ? Thanks.
I primarily use the VacMaster VP210 chamber vac
As I polish off this bag of Cheetos, I’m wishing I was at your house, my friend!!
LOL Brian! I got 5 more in the freezer buddy! We need to plan something!
Where is the Dalstrong silverware? Don't see it anywhere online. Been needing new set for years but yet to find something I really like.
I don't think they ever done anything with it. It never hit their website, so I suppose they abandoned the idea, but it's some really nice heavy duty silverware
@@SmokyRibsBBQ Thanks a lot. I suppose that explains why it is nowhere to be found. :)
Nice knife where did you buy that set from
It's from Dalstrong. I just ordered a set. He has a link in the description box
Mr. Jones I like to thank you I've been watching you from the beginning You Really Got Me into smoking I now own kamado Joe a Pit Boss Laredo 1000 Debra Weber kettles in my next purchase coming soon probably in July already paid for it is there a long * 20x42 stick burner I would just like to thank you and you're awesome Cooks I am starting up a CZcams channel advise you have will be greatly appreciate it I'm looking for cameras now I've been doing it off of my phone God bless you God Bless America and thank you sir
First, thank you for following my videos, and I'm really glad I have been an inspiration for you to get into smoking meat and outdoor cooking. Sounds like your getting a good line up of cookers as well. As far as advise, just have fun with it above all. The more you do it, the more you will learn. I also started with a iPhone almost 9 years ago, and moved into better cameras as my budget would allow. The Canon Vixia G series camcorders are easy to run with good results. The fully auto setting allows you to focus more on what your doing then having to worry about what the camera is doing. I would recommend just looking through the various cameras and research them before buying. I now use Sony Alpha 6100 cameras with an assortment of lenses, but I do have my son as my camera man because those cameras do better in the manual mode, and he is behind them to adjust ISO and things like that as the surrounding light changes. A camcorder however makes life and shooting video much easier with great results. As anything else, some or more expensive than others, so your budget will also be a factor. Hope this has helped and have fun with your new channel!
Russ, help me out here. This SMG looks like the new grate model, didn’t you do a video with the older model? If so, why did you get the new model? Did LSG send it to you for promo? What did you do with the other SMG? Thanks for responding
Yes, this is their new grate model, and I did a handful of videos using the older Santa Maria. LSG sent me the new upgraded model, so I sold the older one. Hope this clears things up for you.
You got me ready to abandon my wild game right now and go pick up some ribeyes
Glad you enjoyed the video! Thanks for checking it out!
Where can I find those spoons & forks?
Dalstrong. Link is in the description box below the video where it says "Show More"
oh wow now i would like steaks for dinner
I can imagine your freezer full of steaks! Fire that grill up! Hey, thanks for watching, I sure appreciate it! I enjoy your videos!
@@SmokyRibsBBQ yes very true
Amazing steaks Rus them baked potatoes were some monster taters
I'm so glad I still have 5 steaks left! What a treat! Those baked potatoes were fantastic man!
In one of your videos I heard that you was from the Mississippi Gulf coast I live in the Biloxi area just curious to where you lived
I'm in the Biloxi area as well. Howdy neighbor!
@@SmokyRibsBBQ Look me up on Facebook and send me a friend request if you would like
@@homermayo4967 Just sent a request. Hope I sent it to the right person LOL. Looks like you do a lot of cooking yourself!
Is the beef air dryed ,if so can one dry pork as well ?
👍👍👍👍😀😀😀
This unit will do pork with the humidifier option, as well as other charcuterie
When people use these santa marias, how come they don't use chimney starters? Seems like it would be faster.
You can, I don't get in a hurry. This in when I take my time and relax. Besides, it takes about the same time in a chimney starter, and it won't hold enough charcoal for the job. Not on this grill.
I didn't know dalstrong made forks 🤔
They do now
Hello look delicious
Thank you 😋
,💪💪❤️
Russ, your son aint no hillbilly unless he is from Vancleave.
LOL! You may have a point there 🤣
こんな肉の塊、食べてみたいなあ～(#^^#)
とても美味しそうです。
Those steaks look amazing but Dalstrong knives are over priced! can get the same knives just about on aliexpress for half the cost.
Thanks I appreciate it! As far as Dalstrong goes, I've been super happy with the ones I have, and compared to Shun and a few other top brands, they really aren't that bad in price. What I like about them the most, is how easy it is to keep a razor sharp edge, but there are other good knives out there as well.
@@SmokyRibsBBQ I'm tellin you man, check out aliexpress
Not a fan of dry aging. I don't like my beef to taste like mushrooms. I don't like losing 25% of the beef off the top. I don't like having to cut off another 15% before cooking. Unless you feel like beef should taste like truffels - I'd say hard pass. And even if you do like truffel flavor - it's cheaper and easier to buy truffel oil than it is to dry age.
You do not get any mushroom flavor on a 45 day dry age. There was absolutely none but instead an incredible rich pure beef flavor. The very LONG dry age process is what produces the funk/"truffle taste" . There is loss anytime you dry age, so that's where one decides if it's worth it or not. I like them either way, and a moderately age steak is simply hard to beat, and something I will do from time to time. That and I enjoy the process as does many people.
Is all that fat from ageing
Same amount of fat. Just looks like a lot compared to the meat. There isn't as much moisture in fat as there is the meat, so unfortunately the weight that the ribeye loses during the dry aging process is primarily from the meat. That fat never goes to waste however. Excellent for tallow or sausage making.