Chef Tom I don’t know if I’ve ever seen you be so impressed with how one of your cooks turned out. I have no experience with dry aging but you do make it look worth trying. Thanks for sharing your craft!
Excellent! Wow, that looked amazing. I want to give dry aging a try at home. I have done some basic dry aging in the refrigerator, but no temp or humidity monitoring. Time for some research, I am guessing a little $$ too if I want to do it right. Thank you sir
I'm watching this right before my crappy chinese food gets delivered for lunch.... just gonna make it worse now, lol. I loved that butter poaching technique... I need to add that to my repertoire.
I dry aged for 65 days. The texture was a bit dry after cooking the steak medium rare. I was not prepared for the texture. But the taste was good. Made me think that dry aged at restaurants is probably around 30 days.
Most restaurants are around 21 days. I buy 30-60 day aged frequently and if it's done commercially you don't get any of that dryness. I've done it at home as well, but the commercial stuff is def better.
@@RumandCook interesting. Good to know. I used those Umai dry bags. It worked well. But obviously a real dry age set up would be hard to beat. But you would have to be using it all the time. And I don’t have money like that.
@@cameronbatko Yeah same here. They work good for what they are! Not sure where you are located, but I order from LaFrieda Meats, their prices are pretty good and their dry aged beef is quite good.
Too far for some, not far enough for others. The longer it ages, the more water is lost and the darker the meat becomes. I personally don't care for anything aged over 45 days, but that's not to say it's wrong for someone else.
Ive over aged / improperly aged plenty of steaks. When the whole thing is brown all the way through it for sure is too funky of a taste. I guess to each his own but its past the point of "Dry aged flavor". That there is jusr rotten meat my dude.
Well, too much "dry aged flavor" is subjective, isn't it? Who are you to say it's past the point for someone else? I can totally believe you've improperly aged steaks, but that meat isn't rotten.
@@CheesyDoesItCooking So your theory is that Chef Tom knowingly ate rotten meat on camera? Or are you suggesting he doesn't know enough about cooking to recognize when something has turned? I don't think you understand dry aging. Keep watching ATBBQ videos. You'll learn a lot.
@@tewlbocks3362 im saying, its over aged. Hes playing it off like its still good. Sure subjective but you give it to 10 people 9 of them will say its not good. Its like you've never seen someone lie to a camera before... Keep watching more internet, you'll learn not everything is true lil man :)
@@CheesyDoesItCooking Oooh, lil man. You must be one of those internet tough guys. This is rich coming from a guy with a failed cooking channel. It's painfully obvious that you don't understand dry aging or, judging from your channel, cooking in general for that matter. I think I'll trust Chef Tom.
Guga would be proud and knowing you the burgers I'm sure you'll make from those dry age scraps are gonna be amazing.
As always, Chef Tom knocked it out of the park. Looks amazing! Love the content. Thanks for the great ideas!
Thanks for watching!
Chef Tom is truly a legend these videos always push me to get off my bum and make something good
Chef Tom I don’t know if I’ve ever seen you be so impressed with how one of your cooks turned out. I have no experience with dry aging but you do make it look worth trying. Thanks for sharing your craft!
Thanks for watching!
Beautiful combination and the poached lobster with the steak looks absolutely mouthwatering 👍👍👍
Thanks for watching!
Knocked it..........right outta the park!! Awesome, Chef Tom. Absolutely awesome.
Thanks for watching!
That is one legendary Surf 'n Turf!
Thanks for watching!
Someone's gettin' lucky!! with a meal like that. Ohh baby
Chef Tom does it again 👌🏽that looks great.
Thanks for watching!
Dang! Somebody gotta raise!!
Great as always Chef Tom! I’d like to see a crispy sandwich cook again !
Can't wait to try this
You always amaze me and make me so hungry! Great job!
Thanks for watching!
As always, you have raised the bar! Kudos you!
Thanks for watching!
@@allthingsbbq 👍👊
Okay you did the unattainable Valentine's dinner. 😎 Now do something special for the rest of us that we might be able to do for our Valentine 👍🏻
Dream: One day I’ll get to taste one of Chef Tom’s creations here.
Looks so good
You're killin me here. That looks so, so delicious. I've moved beyond drooling and into waterfall territory.😋👍🏼👏🏻
Haha! Thanks for watching!
Brother I’d take you up on the challenge of eating that whole steak.😉
Great recipes!
Excellent! Wow, that looked amazing. I want to give dry aging a try at home. I have done some basic dry aging in the refrigerator, but no temp or humidity monitoring. Time for some research, I am guessing a little $$ too if I want to do it right. Thank you sir
Don’t waste your time. Anything past 20~ days is pointless
@@SG-ig2th This looks pretty good to me and it was 70 days, why do you say that?
@@scott729 don't listen to this guy. 70 days is overkill but 30-50 is the best for flavor and not having to trim as much as Tom did here
I'm watching this right before my crappy chinese food gets delivered for lunch.... just gonna make it worse now, lol. I loved that butter poaching technique... I need to add that to my repertoire.
Looks amazing - how long did you rest the steaks given that they're dry aged?
I dry aged for 65 days. The texture was a bit dry after cooking the steak medium rare. I was not prepared for the texture. But the taste was good. Made me think that dry aged at restaurants is probably around 30 days.
Most restaurants are around 21 days. I buy 30-60 day aged frequently and if it's done commercially you don't get any of that dryness. I've done it at home as well, but the commercial stuff is def better.
@@RumandCook interesting. Good to know. I used those Umai dry bags. It worked well. But obviously a real dry age set up would be hard to beat. But you would have to be using it all the time. And I don’t have money like that.
@@cameronbatko Yeah same here. They work good for what they are! Not sure where you are located, but I order from LaFrieda Meats, their prices are pretty good and their dry aged beef is quite good.
@@RumandCook well soon to be MD based. Will have to look them up and see if they ship. I think Porter road does shipping too.
@@cameronbatko They ship all over, check them out. Based out of NJ.
Lucky you!
That looks like a one person steak to me 😀 Great cook.
Would that sauce be good with other types of fish?
What makes lobster tough when you cook it?
Can I just drive over and get one? 10-15 mins and I’m there! Unless you deliver! 😂
How can I buy that ball cap that Chef Tom is wearing? That’s a nice cap
www.atbbq.com/accessories/apparel/hats/atbbq-new-era-9fifty-snapback.html
You must have a very happy spouse 😵💫😊
Sous vide seems a lot easier method to poach the tails.
Dry aged beef tallow? Is that a thing?
Nice .. got 5 ribeye and 5 14oz lobster tails for my pops birthday this superbowl Sunday. Go Rams 💪💪
thursedays afternon...
"Big beefy funky flavor" - say that 5 times fast!
bring ur merch n products..
🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Nice but I would have reverse seared the steaks. All good though.
Grwat video !! Looks fantastic !! I watch all your videos, but might need more lighting I am not a video expert for sure lol
That shit's mummified. lol
Dry aged too far? Color looks way off
I was thinking the same.
Way too dry! And what’s up with those tiny lobster tails? Might as well have been shrimp.
I agree - when he handled the steaks uncooked they were like - petrified. Then cutting it - no one drop of juice. I think this was too long.
When he struggled to make those cuts 🥲
Too far for some, not far enough for others. The longer it ages, the more water is lost and the darker the meat becomes. I personally don't care for anything aged over 45 days, but that's not to say it's wrong for someone else.
Love your videos but they seem to be getting darker and darker. I’m having a hard time seeing what’s going on.
That was dry aged too long...when its all grey/brown...sorry, you over did it.
Some people enjoy that. Just because you don't like it doesn't mean someone else can't like it.
Ive over aged / improperly aged plenty of steaks. When the whole thing is brown all the way through it for sure is too funky of a taste. I guess to each his own but its past the point of "Dry aged flavor". That there is jusr rotten meat my dude.
Well, too much "dry aged flavor" is subjective, isn't it? Who are you to say it's past the point for someone else? I can totally believe you've improperly aged steaks, but that meat isn't rotten.
@@tewlbocks3362 it is rotten
@@CheesyDoesItCooking So your theory is that Chef Tom knowingly ate rotten meat on camera? Or are you suggesting he doesn't know enough about cooking to recognize when something has turned? I don't think you understand dry aging. Keep watching ATBBQ videos. You'll learn a lot.
@@tewlbocks3362 im saying, its over aged. Hes playing it off like its still good. Sure subjective but you give it to 10 people 9 of them will say its not good. Its like you've never seen someone lie to a camera before... Keep watching more internet, you'll learn not everything is true lil man :)
@@CheesyDoesItCooking Oooh, lil man. You must be one of those internet tough guys. This is rich coming from a guy with a failed cooking channel. It's painfully obvious that you don't understand dry aging or, judging from your channel, cooking in general for that matter. I think I'll trust Chef Tom.
Dry aging is so overrated.