Can You Dry-Age a Steak In Only 3 Days? - You Can Do This!

Published on Mar 21, 2018
Dry-aging makes a steak taste delicious, but it is a very slow and very expensive process. The good news is there may be a way to do it with fish sauce and something called an umami bomb. Check out this weeks episode of You Can Do This! to see if it's possible to speed up the dry-aging process, the results might surprise you!
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Comments

  • What about the food networks play of “aging” over night with blue cheese on the top and the bottom of the steak wrap in cheese cloth

  • beef bugogi

  • Cooking steak in a white shirt... Cooking steak in a white shirt.

  • The Fish Sauce, even for just a few hrs, works amazingly well. Really delicious results. Red Boat Salt... Oh man!

  • You should have brought Nick "Thesaurus" Solares in for a taste test.

  • not really dry aging... theres no mold.

  • Who told you to put the balm on?

  • cringed so bad at his pronounciation of worcestershire

  • When he said fish sauce, I looked for my mouse so I could quickly stop & escape from this video...

  • What kind of fish sauce. As a person familiar with vietnamese cuisine, different brands of fish sauce can taste vastly different

  • Blind test or gtfo.

  • I need more video like this with Cliff in em’, his reaction and the way he does thing just seems so interesting and I don’t know why

  • I know you didn't season it, but does it have any in it with the 3 day? Recommend salt and pepper before cooking?

  • cast iron.

  • Fish sauce is literally the same process with dry aging steak. That's why it tastes similar :)

  • This dude is awesome. How am I just now finding this channel?

  • please explain what is similar between DRY aged and plastic bag in fridge? I did not get this video at all..

  • Dude, say SOMETHING descriptive about it? Goodness gracious

  • you're not jack black

  • The AGE old question.... Pun intended

  • So you use a dry aged steak at start? Or a normal steak?

  • Its raw wtf

  • Post more Clifford!

  • I'm glad you're still doing videos Cliff! You make cooking fun! Don't leave us!

  • Lol, go to Thai restaurants and order a Crying Tiger.

  • Why not try aging the stake your self using umami dry?

  • Is there an alternative to fish sauce for people who don't eat fish?

  • fish sauce with rice and chinese sausage

  • No.... Just no....

  • Here's a thought... Can you try the fish sauce recipe again, however put kosher salt on it prior to doing that and let it sit out on the counter to draw out some of the liquid first.

  • He's dead isn't he? Just tell us so we can mourn. We're just stuck in limbo not knowing if he's ok or not.

  • You'd get MORE drying by just hanging the steak in a fridge UNCOVERED for 3 days..... lol.... This vid is GARBAGE!!

  • What about applying to a 25 day dry aged when you can't afford 45+ days

  • Brad Leone doesn't appreciate you dissin the Koji method.

  • Try soaking the steak in a bag full of 1/2 reduced beef stock with about a 1/4 teaspoon of curing salt. I think I might be a genius.

  • 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.

  • God Damn I love your videos man. Never Change

  • Gotta say Clifford...these videos are getting a lot better. Keep it up dude!

  • When Eater™ focuses on the food, with the presenter knowing his / her stuff, its the go-to channel. Anything else is rubbish.

  • Yo EATER! WHERES MY BOY NICK AT? WE DESERVE TO KNOW

  • very interesting, I don't have fish sauce at home but I'm definitely going to buy some now and try this out!

  • Thanks you is the best!

  • Where do y'all even get the steak you use, or how can you even find this quality of steak?

    • Fred W. Ramlow from the butcher in your neighborhood?

  • It would've been better if you used "just raw sauce, no ketchup".

  • Going to be singing “cooking steak in a white shirt” in my head all day now

  • What kind of fish sauce did you use for this? I don't know about other fish sauces but I know that Thai fish sauce tends to be a lot stronger than Vietnamese ones.

    • Thanks, gonna have to try this out sometime.

    • My two fish sauce go to's are 3 crabs and red boat. This one I used 3 crabs.

  • Cliff, I'm surprised you didn't try the "warm aging" method as well. Use the same 3% solution and drop it in a SV bath at 103°f/90m and then raise the temp to finish the cook. If I have the time I like to do the 3-Day age and then the warm age, otherwise the warm age is good on its own.

  • BRAD

  • He sniffs stuff too much.

  • *So basically you put in stinky ingredients to make it dry-age faster*

  • how does dry age steak not kill u

  • Well they want someone back so they can internet bully them again.

  • Love this guy. Could listen to his voice all day.

  • 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)!

  • when he opened the fridge he looked like he was wearing a robe.. But no, its a Denim ???

  • I do something similar, I brine the steak in fish sauce for 3 days then sous vide it. It definitely produces more of that dry-aged blue cheese flavour that what you’ve done here.

  • TLDW Didn't actually compare to a properly dry-aged steak, nor did he taste them blind.

  • If one more hipster US-tv host uses the word 'umami' I'm gonna stab someone.

    • It's the actual word for one of the 5 tastes. There's nothing hipster about that word. en.wikipedia.org/wiki/Umami Now hating on a common word is actually very hipster, so feel free to stab yourself

    • Please make it this campy fat host.

    • UmAMi

    • Its verified as another taste, why the hate? Savoryness from glutamates: umami. The Japanese defined it first, if the West have the word for it no big deal and use it.

    • Implying that using a word that means "the taste of savory found in glutamates" means anything other than a way to describe that particular taste easily.

  • Nick probably was arrested for going on a killing spree after being served a regular steak that listed on the menu as dry aged

  • If you are trying to “cheat” dry age beef you should not even kid yourself. Stick to cryobag wet aged.

  • Where is the meat show with my boy nick!!

  • This is a wet aged steak.

  • Fish sauce??? what if I'm a vegetarian??

    • Recommend beef rendering from dry aged beef that was left aside after cooking and formed as cubes. This will be key to get that right sauce if your vegetarian.

    • snilrach If you are a vegetarian, then don’t eat steak!

    • Beef isn't vegan?

    • All good bro - the steak cancels out he dish sauce and it turns it all vegan

    • You can use vegetarian fish sauce. It's made of sea mushrooms

  • Where is Nick? The show has been rather dull without his presence...

  • 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...

    • Honestly, I subscribed Eater just for The Meat Show.....

    • I didn't make fun of Nick. Come back Nick. : (

    • Sankofa NYC well people of internet like to virtually harass they dont like and ask them to come back to harass them again lol

  • You should have done a control steak that you actually dry-aged for thirty or sixty days. That’s what you need for a true experiment.

    • really? that's it? what about plastic bag? think again genius

  • Isn't Worcestershire sauce a fish sauce made from anchovies?

  • Is it just me, or does this method look like wet-aging?

  • Not putting seasoning was stupid because you’re going to end up eating it with salt nobody eats it plain like that that’s dumb

  • 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.

  • I will definitely try this at home.

  • 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.

    • Kenneth UHW The seeds have even more protease.

  • how did this not become a meat show crossover?

  • 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.

  • 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?

  • I think Eater needs to explain where Nick went. We deserve an explanation.

    • PersianPrince12 nick heard about this video and had to be locked up.

  • WHERE IS NICKKKK

  • The $10 vs $100 steak 🥩 who here uses 7-up to soften meat?

  • 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.

    • first of all he DRY aged..not in foking plastic bag for 3 days..but this was a joke

    • Just get a mini fridge and dry your own meat there, what Alex did was overly complicated and a $50 mini fridge would work much better.

    • Great program thx for the link!

    • us-tv.org/tv/video-bxFxeod14ZM.html this is episode 3 but it gets to the good stuff!

    • CaramelFlan OfSecrets link please thanks!

  • Wait so the three day is three days just with the fish sauce? Or 3 days of just steak sitting in the fridge?

    • ianchang1228 3 days in fish sauce in ziplock bag in fridge

  • *takes furious notes*

  • Shit. I am going to try this on my next payday

  • We want Nick back

  • but will it give off the profound funkiness?

  • Liking for the cast iron comment.

  • Just jump right to the MSG... most of the 'umami bomb' sauces were loaded with it anyway.

    • msg for fake cooks

    • Putting cheese on your spaghetti is basically the same deal.

    • We know, and totally agree. We use MSG all the time, and aren't afraid of it... but many are afraid of it even though they probably eat it breakfast, lunch, dinner, and snacks.

    • By definition they are. Umami = MSG. Nothing wrong with MSG it's what makes sardines, soy sauce, and parmasian taste good.

  • I'd be curious to see a real "Steak" Expert that own owns a very big steak restaurant or steak franchise try this....see what they think ?! instead of this media clown

  • I guess the regular aging process is a little too _dry_ for some people

  • If you ever do the shio koji technique again; try it with pork and garlic for 3 days in an non sealed bag and then wash it off and it really is amazing we have served it where I work

  • NO

  • umami bomb = adding all of the fermented sauces that your kitchen cupboard have lol

  • 0:21 - 0:26 BRAD SIGHTING

  • This is good to have in your back pocket for sure.

  • Might have to give this a go.

  • Theyre really pushing the word Funky as a taste now ... So stupid

    • Well, it's true though. That's why when you're sick with a stuffed up nose you cant taste anything. It's also why I don't care that you don't like me smacking my lips, the taste of the food is like 30 to 40% better opening your mouth to incorporate air while chewing.

    • in before the "80% of taste is smell" excuse lol

  • Cotton is more delicous or very tasty

  • Hey Cliff, I saw a video on some guys channel where he tenderized a New York strip with a pineapple puree. Just blitz up some pineapples, chuck it in a bag with your cut and leave for a few hours and then wash it off. Could you maybe try this and then do the 3 day fish sauce method? I have no idea how it would turn out but I think that could help with making the steak more tender with just a few extra hours added to the process and just something cool to try out.

    • There's a japanese recipe that does exactly this, the Chaliapin Steak (it got really famous recently because of the Food Wars anime, which I really reccomend)

    • Please don't try this. The enzyme on pineapple that "tenderizes" steaks makes it mushy.

    • I just want to point out, while this does tenderize meat, it's not the same texture of tender via dry age. It gets this almost grainy kind of softness.

    • You could do a criss-cross cut onto the steak and then cover with minced onions for a while, maybe brush in honey before covering with onions would give it the sweetness and tenderness it needs *yum*

    • Korean pear would probably make it into a "white" bulgogi though lol, since it's practically soy sauce, chili and pear

  • I have not done the fish sauce before but I have used the fish sauce but I have dry aged 4 to 5 days in the fridge and the steak has come out really good.

  • And they say, children, that if you turn the volume on this video way down, and close your eyes, you can hear blood curdling howls of Nick Solares on the wind...

  • Nick won't be happy about this one...

    • Donovan Higgins his past as an Alt right came out so he stepped down I guess.