Can Dry-Aging a $1 Steak Improve Its Taste?
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You've bought a $1 cut of the eye of round steak, only to find out it's tough, and not a very good cut of steak. Usually, this type of meat is best used as a roast.
But, can it be turned into a nice and juicy steak?
That's exactly what this video maker, at Guga Foods, tried to do. By trialing three different preparation methods, the main aim was to find out whether dry aging the steak could improve its taste and consistency.
To begin with, you'll need to buy a dry age pack, keep everything very clean, and place the meat into the dry-aging bag. Then you simply leave it to sit for 45 days.
After waiting over a month, the meat turns into a much deeper and darker red-black color, resembling a rock from the outside, but once cut up, it looks like a beautiful cut of steak.
Before jumping to conclusions by looks alone, and to draw a proper comparison, the same cut of meat - not dry-aged - was cut in half, with one part sliced without changing anything to it aside from seasoning it with salt, pepper, and garlic powder. The other half was marinated and tenderized with pineapple, then also seasoned with salt, pepper, and garlic powder.
Now, onto the dry-aged meat. Once the outer edges are cut off, the meat certainly looked like beautiful cuts of steak. Again, the exact same seasoning as the other two cuts of meat was also used on these pieces. All pieces of meat were seared on a barbecue and served up.
Was the dry-aged meat the best? You'll have to watch for yourself to find out.
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