The Food Lab's Complete Guide to Dry-Aging Beef at Home

Here is the setup with the beef inside:

I bought a standing roast from Costco (they only have standing prime roasts around Xmas time). I had to cut a steak off at the small end to make it fit. I could have squished it in there, but I didn't want any of the meat to touch the sides for circulation purposes. I did the sous-vide/skillet/toch method on that steak last night. Flavorful, but definitely chewy. I'm hoping the finished product (going for 45 days) is tender.

The Food Lab: 61-Day Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)

What type of oil did you use in the skillet? Grapeseed?

The Food Lab's Complete Guide to Dry-Aging Beef at Home

Here is my setup. This picture shows my system being calibrated with my thremapen. The USB fan is tiny, but puts off a nice breeze. Plus it has the added benefit that I didn't have to cut a huge hole in the insulation strip. I supposed if you were using a larger fridge, you could bring in a USB splitter and use several mini-fans.

I might grab some prime at Costco today.

Sous-Vide Steaks


Like many of your recipes, this one says "See note". Where are these notes? I cant see your temperature notes.

Roasted Poblano and Sun-Dried Tomato Vinaigrette For Sous-Vide Chicken

Many of your recipes say "see note", but there are no notes to be seen!

Cheap vacuum sealing for sous vide

Kenji mentioned the gravity method of getting air out of a ziplock bag. However you can use a $30 pump and a bit of vegetable oil to get even better results. The following video shows you how.

Essentially this is the "straw" method of removing air, but you use a Q-tip to put a thin layer of oil an inch below the zipper. This oil barrier actually holds the vacuum instead of the ziplock.

You can also use this with the gravity method as well and get even better results because you can get the oil completely below the water line.

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