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Brad Makes Dry-Aged Steak | It’s Alive

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Bon Appétit’s Brad Leone is back for episode 62 of It’s Alive, and this time he’s learning how to make dry-aged meat at home!

Brad heads to Prime Food Distributor in Long Island to learn how dry-aging works on a larger scale. Back in the kitchen, he teams up with butchers Ben and Brent, the hosts of Eater’s Prime Time, from Brooklyn’s The Meat Hook, where they teach him how to dry-age steak and pork right in the office using a mini-fridge. Will this DIY setup bring the funk? What are the results of The Great Pork Experiment? Will building facilities confiscate his mini-fridge? Tune in to find out!

What is the end result of Brad’s dry-aged steak?

Brad Makes Dry-Aged Steak | It’s Alive: A Journey Through the Perfectly Aged Cut of Meat

Dry-aged steak has become increasingly popular in recent years, with chefs and home cooks alike seeking out the rich and robust flavor that comes with the aging process. In a recent episode of “It’s Alive” on Bon Appétit’s YouTube channel, Brad Leone takes viewers on a journey through the process of making dry-aged steak from start to finish.

The process of dry-aging steak involves placing the meat in a controlled environment with a consistent temperature and low humidity for a period of several weeks. During this time, the enzymes in the meat begin to break down the proteins and connective tissues, resulting in a more tender and flavorful steak.

Brad starts the process by selecting a prime ribeye from a local meat purveyor. He then trims off any excess fat and packages the meat in cheesecloth before placing it in a refrigerator set to 34°F. This refrigeration process allows the meat to age for a period of three weeks.

During the aging process, Brad checks on the meat regularly, turning it over every few days to ensure that it is evenly aged. He also takes care to maintain the proper temperature and humidity levels in the fridge, which can be tricky to manage.

After three weeks, the steak has developed a rich brown crust and a slightly funky aroma, which is typical of dry-aged meat. Brad carefully trims off the outer layer and sears the steak in a hot skillet to create a crispy crust. He then finishes the steak in the oven to ensure that it is cooked to perfection.

The result is a beautifully cooked steak with a deep, complex flavor that is unlike anything else. Brad’s dry-aged steak is tender and juicy with a bold, meaty flavor that lingers on the palate. The process of aging the meat may take time and patience, but the end result is truly worth it.

In conclusion, dry-aged steak is a delicacy that requires careful attention and skillful execution to achieve the perfect flavor and texture. Brad Leone’s journey through the process of making dry-aged steak on “It’s Alive” provides a fascinating look at the art of aging meat, and a delicious end result that is sure to satisfy any meat lover’s cravings.