Wow! That was an impressive steak! So nicely grilled up Al! Thanks so much for walking through that overnight dry brining process as well. Looks like that Su-V does an amazing job of the final sear! Excellent video!
Thanks, Susan! I think it's time for you to get yourself a flamethrower. I know I make all kinds of man-jokes, but it's a really fun and effective tool whether you're a guy or not :-). I really appreciate your continued support! -Al
2 days isn't a bad thing. Interestingly I filmed a test today salting 5 days in advance, 3 days, 1 day, 1 hour and 1 minute before reverse searing. Watch for it in a few weeks. Thanks for watching Bobbi!
You got me beat by a huge margin, I think I might of got up to 2 lbs. I dry brine my steaks with Salt, Pepper and garlic overnight. I too had a 72 hour brine a couple of times. It just happens. Your steak looks soo good. You never can have enough butter either.
Thanks, Keith. I'm going to be doing an experiment in the new year with dry brining with the other seasonings vs doing it with salt. I have a *theory* that the molecules of the pepper and garlic might be too big for deep penetration with a short brine period, but we'll find out! Thanks for watching! - Al
Great question. The dry aging process pulls out all of the excess moisture - so the dry brining process really doesn't have the opportunity to work. You can still get some salt penetration, but not much without the water to carry it.
Hi Chris sorry for the late reply! It was somewhere in between. Australian Wagyu is typically full blood wagyu beef, so it's going to have more intense marbling that most American Wagyu - but not nearly as much as A5 so it's still like eating a steak and it's not so rich. Definitely worth a try!
Pulling meat like this at 127º is a bit too high for me. A large, thick ribeye will have a lot of temperature carry-over. I pull mine at around 110º, let it rest for 15-20 minutes, and sear over high heat on the grill/skillet/etc. Comes out perfect medium rare every time!
Answer me this Al! Why the heck did it take me to this video to realize you use that touch after you reverse sear the steak? I’ve seen you do this a million times and today it clicked!!
Hahahaha - because there are 2 different torches, one for lighting the grill at the beginning of the cook and a different one for searing! Thanks for watching Brian!
Goedenmiddag Jan! Thanks so much for watching and taking the time to comment. I just checked out your channel and WOW you are really good. I can't wait to see how fast you grow! -Al
Had to be an Aussie tomahawk Al 😍 it’s 130am here in my part of down under, and I’m drooling Nice work, and was it a weather hold for the extra day brining ?? And the carrots look edible too
Cheers Andrew! This was my first time cooking Aussie Wagyu and I have to admit - I'm impressed. You folks know your meat down there! The delay was actually timing related - it took so long to film last week's holiday gift guide that we were going to run out of daylight and we didn't have the backyard set up for night shooting. The worst part was I had been looking forward to that steak for 2 days and I had to wait!
Actually I have bought from them. There is a BIG quality difference. If you want the cheapest your best bet is Costco. If you want the best quality, choose Meat N’ Bone. Thanks for watching though.
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Bruh... I need one of those steaks and that camera lens! Shout out to Pat.
I got another one in the freezer for you when you come back down my friend! Oh, and Pat says hey!
Wow! That was an impressive steak! So nicely grilled up Al! Thanks so much for walking through that overnight dry brining process as well. Looks like that Su-V does an amazing job of the final sear! Excellent video!
Thanks, Susan! I think it's time for you to get yourself a flamethrower. I know I make all kinds of man-jokes, but it's a really fun and effective tool whether you're a guy or not :-). I really appreciate your continued support! -Al
What's the biggest steak YOU have ever cooked?
this looked so good.... awesome
Thanks, James! I know this is your favorite steak too!
I’m going to show my husband how to clean the carrots 😂😂😂
Hi Karin! I have so many things I could respond with, but I'll just keep it to "you two have fun!" :-)
Great tips on dry brining and steak looks amazing! Oh and can't forget those carrots! You are always making me laugh!
Thanks Scott! And congrats on hitting 3K subs! -Al
@@BehindTheFoodTV Thanks!
I'm here for it, Al!
Hi Bill - thanks for watching!
@@BehindTheFoodTV The pleasure is mine! =)
72 oz. of BADASS!
Well said!
The dash man sent me over. Good videos man.
Aye YO! Thanks for coming over! The video Dash and I made together just dropped - check it out!
I seem to have a knack for marinating longer than intended, so I'm all good with the extra dry brine time😂 Great video👍
2 days isn't a bad thing. Interestingly I filmed a test today salting 5 days in advance, 3 days, 1 day, 1 hour and 1 minute before reverse searing. Watch for it in a few weeks. Thanks for watching Bobbi!
@@BehindTheFoodTV nice! Will do👍
3:11 very useful tips .. hahahhaa
B-)
you're really upped your game, and... funnier, too! steak looks awesome!
Thanks, Andrea! How's the new KJ? I hope you and Sam are happy!
You got me beat by a huge margin, I think I might of got up to 2 lbs. I dry brine my steaks with Salt, Pepper and garlic overnight. I too had a 72 hour brine a couple of times. It just happens. Your steak looks soo good. You never can have enough butter either.
Thanks, Keith. I'm going to be doing an experiment in the new year with dry brining with the other seasonings vs doing it with salt. I have a *theory* that the molecules of the pepper and garlic might be too big for deep penetration with a short brine period, but we'll find out! Thanks for watching! - Al
0:26
Why do you not dry brine a dry aged steak?
Great question. The dry aging process pulls out all of the excess moisture - so the dry brining process really doesn't have the opportunity to work. You can still get some salt penetration, but not much without the water to carry it.
How did that compare to “American Wagyu” and Japanese Wagyu? Excellent video! Keep’em coming!
Hi Chris sorry for the late reply! It was somewhere in between. Australian Wagyu is typically full blood wagyu beef, so it's going to have more intense marbling that most American Wagyu - but not nearly as much as A5 so it's still like eating a steak and it's not so rich. Definitely worth a try!
Pulling meat like this at 127º is a bit too high for me. A large, thick ribeye will have a lot of temperature carry-over. I pull mine at around 110º, let it rest for 15-20 minutes, and sear over high heat on the grill/skillet/etc. Comes out perfect medium rare every time!
Does Monster Tyrannical Government come with the Steak!
This steak is under a mandatory quarantine - in my belly!
Answer me this Al! Why the heck did it take me to this video to realize you use that touch after you reverse sear the steak? I’ve seen you do this a million times and today it clicked!!
Hahahaha - because there are 2 different torches, one for lighting the grill at the beginning of the cook and a different one for searing! Thanks for watching Brian!
Epic Steak! This looks so good!! Thank you for sharing and *_a BIG Thumbs Up_* from a fellow food creator!
Goedenmiddag Jan! Thanks so much for watching and taking the time to comment. I just checked out your channel and WOW you are really good. I can't wait to see how fast you grow! -Al
Had to be an Aussie tomahawk Al 😍 it’s 130am here in my part of down under, and I’m drooling
Nice work, and was it a weather hold for the extra day brining ?? And the carrots look edible too
Cheers Andrew! This was my first time cooking Aussie Wagyu and I have to admit - I'm impressed. You folks know your meat down there! The delay was actually timing related - it took so long to film last week's holiday gift guide that we were going to run out of daylight and we didn't have the backyard set up for night shooting. The worst part was I had been looking forward to that steak for 2 days and I had to wait!
There is an Australian Wagu rating of a 10+ which is called Australian Kobe now fyi.
Oh? Do you know who imports it into the US?
@@BehindTheFoodTV I saw it on a TH-cam video by Smoky Trails. He lives in Florida
@@Railroad_Bbq thanks! I will give him a shout!
I bet using the Tomahawk was right up there in eating the other Tomahawk.
You know it Stephen! That's the whole reason I cooked the carrots!
no only fans
you're no fun :-)
Wild Fork Foods sells the type of meat at a much better value.
Actually I have bought from them. There is a BIG quality difference. If you want the cheapest your best bet is Costco. If you want the best quality, choose Meat N’ Bone. Thanks for watching though.
$248.99 LOLOL
Don't buy food products from Amazon. Please. Just don't. Trust me on this one thing.
Outback better
She looks miserable.
The steak? Yeah that cow probably wasn’t too happy! 🤣