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18いいね 1809回再生

Stop overpaying for Restaurant Steaks | Dry Aged Quality Steak at Home.

Dry Aged Korean Tri-tip. This is a Korean inspired beef that I dry aged for 30 days with Asian Flavors that add a full body of flavors to enhance the really good flavor of quality beef.

#tri-tip #beef #steak #dryagedmeat

Ingredients:
Ssamjang - 2 tbsp
Soy Sauce - 2 1/2 tbsp
H2O - 2 tbsp
Gojujang - 1 1/2 tsp
Salt - for seasoning beef
Cheese cloth - 3 yards
1 Tri-tip Beef

Instructions:
1. Mix together Ssamjang, water, and soy sauce and coat the beef very well.
2. Wrap beef in cheese cloth and place into a very specific dry ager for meat. Let it sit inside the refrigerator for 30 days.
3. Remove and trim off the pellicle - don’t panic because it seems like you’re removing a lot. Just be sure to remove all the brown or black spots and look for that maroon color.
4. Season with salt and grill to internal temperature of 130 F and remove and let it rest for 10 minutes. You can certainly remove it earlier as well.
As a topping or dipping sauce I mix soy sauce and gojujang together to top steak with. #steak #meat #bbq #youtube

Here is a link to the Steak Dry Ager but you can do so much more than just DRY Age Steaks. Salami, Sausage and more.
www.amazon.com/shop/influencer-5fdccbaf/list/25WPJ…