okay guys so cool here from temperature sphere we're going to do a quick little dry aged beef 101 we're going to go down to our cave pull a loin something probably any hundred a brain is going to try to open and we're going to do a little talk on what makes dry you sleep dry aged beef signature to your hand of course and we're going to do a quick little one-on-one on how to cook it at home all right okay let's go joy aging has three main components to it you're going to get more tenderness you're getting it more flavor and you're going to get a better crust one of the things we call that a my art in the chef world mired essentially the cameras ation of needle acids so we're going to get a really nice sear and that caramelization on the cross joining she gives us the ability to get a really really really nice crust on the beef due to the fact that dry aging does one primary things to these it reduces the moisture the beavers will lose about a kilo of water a month roughly so by taking water out of beef when the beast hit that can or that grill it's going to get a really really nice sear you don't get a bubble or seem to piece the mold and you can see these are all Gino bowls essentially these are these white mould or geo trim and you see these are good mold these molds are going to give us the ability to tenderize the beef they break it down very much like the cheese aging process so dry aged beef at this stage it's probably closer to cheese it is and we all love cheese second thing that this is going to do it's going to really enhance the flavor of the beef you're going to get a lot of concentration they can dry agb's just like reducing a saw if you cook that soft down really really concentrated and much more flavorful so drying space is kind of in style is kind of hip socially a lot all these in them for dry aged beef I kind of have to be in a dry aged beef zone to really enjoy it anyways let's cut this bad boy open and we'll cook off cook off the cowboy and where you can see in here just as I pull back some of those the foie residue you see this really beautiful dark burgundy color it's almost purple that comes from the dehydration of the beef we get all of that color from picking a lot of the excess blood and a lot of the the moisture of the beef in Italy they have a type of dry aging process with charcuterie which is a product called bresaola Brasil essentially it's dry cured beef being 100 days old you can eat this just additive this would be edible cure you essentially dry cured much like selenium or salami not much different so I'm going to finish cutting a steak though this is bad way and we're going to cook one up so we're going to do this as a cowboy cut but first off what I'm going to do I'm just going to Kyle bone here has a nice nice curb appeal to it looked nice on a plate this way so you can see you're kind of getting into some the end-result territory their announcement trim off all of the exterior so much like a line on the cheese of beef has the same same same thing it's almost like a protective skin that it developed over over time and so what I don't want to eat that might not kill you but well it definitely won't kill you but this what it tastes on fantastic and we're just going to take off this little cap on the back here oh well and we get into something that looks really fantastic and okay equally good all right so there's your there's your stage now that is going to look fantastic on plate now you have your nice phone call that a tomahawk or a cowboy is your rib eye eye of the entire loin the dry aging that we did in this case if we took the cap off preemptively I just rip it actually a chance with the aging process a little bit allows it to I progressed through and get this now I just Finnell they're obviously not going to smile at the home you're smelling their soda the flavor is also more concentrated with what also in more concentrated is the Iran it's 70 percent of everything that we come to the fence olfactory so the sense of smell this piece right here has a super nutty smell to it a little bit gamy which is kind of an direction that we're going in we want that flavor through a genie and nutty totally fantastic okay so I'm going to put their hand just going to season it with some kosher salt that's it a little bit of pepper don't even need the pepper you can use skipper pepper if you want we'll put the Quran today self itself Keaney don't be shy so take it over to our pan I just talked about a smokin hot cast-iron pan right here we're going to drop it in we're gonna let that work it is true what they tell you you don't want to move it around in the pan too much about the pan do all the work make all the magic to no point looking and flopping it around too much couple of turns per side is good with the steak like if you want to cook it on all ends you'll have the ability to actually put the phone down on the pan that's fantastic what about I'll give you is a release of all the marrow and the juice in the bowl we definitely stay with prime grade beef you probably want to overcook versus undercooked if you're going to screw it up over cooking it's probably a little bit better than under cooking so much in marbling is much not in the state you want to be able to release that's not the worst things with a prime grade piece of beef is to actually undercoat it due to the fact that you're not going to release all that beautiful marbling in the state so we're gonna go ahead and put this over now you can see that wonderful crust that were already starting to develop a very short period of time if we were using a wet age piece of beef you would not get that same crop on the beef so quickly and that comes from the Johnny Jake the lack of moisture in the state excuse the ability to get that in Maya as we call again which is the caramelization of amino acids and that beautiful ground golden crust we're going to pan sear the end we're going to do the bottom the side so we're going to throw the oven and let it continue to work for about a good 15 minutes or so okay so we're going to go ahead and take out our hundred-day a year old signature here cowboy all right there we go we can fantastic dry-aged beef should be rested just like any other type of leaf we're going to go ahead and let this rest now for about a good seven or ten minutes really important to rest your beef after you cook it due to the fact that you want to allow all the beautiful juice that you work so hard in releasing that you paid good hard-earned money for to still be available on each bite not resting your beef what will happen if you'll cut into it and all of your juice all that marbling all that beautiful fat that comes only from Pinterest to your primary beef will release some melt all over your plate we kind of chopping it up you'll still get you really want it on the bite you really want on a palette key things especially when cutting into strip loins if you want to go against the grain here we have a ribeye a little more forgiving there is a grain basically you want to start away from the bone and work back towards the bone I like to serve the steaks family-style I believe that it's pre cutting it before you plate it is a surefire way for everyone to really enjoy it setting this down for one person to eat obviously if you've got a big appetite I'm sure you can get through it but again I like to I like to cut it we're going to go ahead a little bit cut a little bit on the bias now this is nice and rare that's kind of the way the way we like it when I do my dry aged beef we want to have it nice and rare you smell all that nuttiness so there you go leave the bone intact finish it again a little bit of kosher salt slather some jewel on it or if you like in any kind of sauce but I think like that that's just exactly what it should be okay that's it so a couple last word because your signatures here dry aged 108 dry aged rely ready to be enjoy I think I think you should get up your local butcher and treat yourself to some gnarly dry aged beef thanks I'm Cole from Uptown cut signature spear thanks for watching