hey everybody welcome back to Texas 2.5

in the last video I showed you how I

aged a 13-pound prime rib bone in and a

nearly 12 pound New York Strip boneless

for 49 days in this video we're going to

do a head-to-head taste test of two of

those steaks a big ol almost two pound

ribeye off of that rib roast leaving the

bone in and a 1 pound because I didn't

cut it thick enough New York strip steak

check it out

all right here we go y'all I've already

started trimming this New York Strip it

was very easy to trim off this fat with

a sharp knife there is nothing to it the

bummer is I'm a little bit disappointed

I don't know I've never bought a New

York Strip roast before I've only ever

bought the steaks so what I'm not sure

of is if they typically have as much fat

cap as this one did with the steaks the

butcher obviously trims off a lot of

that fat cap but this roast was probably

a third fat cap and when you're dry

aging you're losing a lot of weight as

it is you don't want to lose a lot of

weight to fat but unfortunately this

particular New York strip roast had a

lot of fat on it so this steak is going

to be tiny by the time I'm done trimming


that's one knock already that I have

against New York Strip before we even

get to this taste test comparison is the

fact that there's so much more fat now

if the butcher had taken that off and

not charged me for it

I wouldn't be complaining but he didn't

and it's a bummer that I paid for all

that because by the time we take off all

that fat and this rind here and we talk

about losing 20% water weight during dry

aging all you're left with this is

probably about a seven ounce piece of

meat I've probably lost over half of

that piece of meat maybe not quite I

guess that's probably an exaggeration

when you look at the amount of rind here

there's not the rind is probably well

maybe not maybe that's not an

exaggeration pray lost about 50%

in fat and rind and certainly once you

account for the water weight and the

fact that I didn't even trim all the fat

off yet

bring a little bit more I could take off

right there so that's a little bit of a


however this comparison is going to be

all about taste I'm not knocking New

York Strip for anything else I'm not

going to you know critique it on its fat

cap merits you know that's the butcher's

fault that's not the steaks fault

obviously you could get a ribeye with

with more of a fat cap if they didn't

trim that as well but we're gonna taste

test these we're gonna judge them purely

based on the flavor of the meat and I'll

try to describe for you what the

differences are between a New York Strip

and a ribeye so I'll finish trimming

these up and then show you what we'll do

next all right - beautifully finished up


obviously the ribeye is much larger not

only did it start out twice as big but

there was a lot less to trim off

percentage-wise I also cleaned up around

the bone very well because I like to

know that bone that's some of the best

meat on there one thing I want to point

out is just holding this just holding it

with no additional pressure is putting

finger holes on the bottom side of this

meat I don't you can see those

impressions very well but just from

laying on my fingers my fingers are

sinking into this tinder amazing ribeye

this thing is just as soft as can be it

is wiggling we could almost use the the

brisket Bend test with this bad boy it's

wanting to fall over my finger if it

wasn't hanging on to my palm there if

that bone wasn't in there this meat

would be flopping over for sure which is

incredible because this is a full two

inches thick and yet it still wants to

get floppy on me this guy's a little

stiffer but still feels like it's going

to be an amazing tender meat experience

so I'm gonna do is salt these normally

as you guys know if you've watched my

channel for any length

time when I'm doing steaks I typically

like to do a three part rub I do an SPG

base layer that's your salt pepper

garlic rub and I switch it up sometimes

I use Kosmos sometimes I use killer hogs

lately I've been using steak dust from

ranch vixens that's the Texas style

seasonings that's one of those rubs that

Texas sent up for me for free

but for these I don't want rubs to have

anything to do with the final outcome

the final product I just want them

salted basically I'm going to dry brine

these for about two or three hours until

it's time to grill them and I'm not

going super heavy on the salt I know you

can I know a piece a piece of meat this

big can handle it but I really do want I

really do want the beef to dominate this

experiment so I'm doing minimal

seasonings I'm not even doing pepper

just dry brine these babies for a couple

hours I'm gonna pop these in the fridge

on a plate let them dry brine I'll bring

you back when it's time to grill all

right these babies have been drying in

the fridge for a couple hours

got our weber grill up to about 400

degrees outside trying to crank that

back a little bit

should be easy to do in the winter but

it's time to go outside and get this

bigger steak started and we'll get the

little ones started in a few minutes all

right we're out here at the old weber

and this this baby's been going for 45

minutes so it is nice and warmed up like

I said we're about 400 on the dome temp

but I don't mind that that'll cool down

pretty quickly once we take the lid off

and I crank the Vince back a little bit

as well so that should drop and I'm not

in I'm not really trying to go low and

slow on these anyways so I'm just gonna

throw the big one on away from the coals


got a mix here of nice lump charcoal

that I'm using cowboy charcoal and a

little bit of Royal Oak briquettes I've

already cleaned my grates and we're

gonna set this I mean we'll set this

baby up right over here on the indirect

side I'm actually using rubber tongs for

once I never do that on the grill but

this meat is so stinkin tinder I'm

afraid of tearing it up with the metal

tongs so I'll give that about a

ten-minute head start I'm actually gonna

leave this little guy out here in the

cold rather than letting him come up to

room temp because these are gonna go

really fast on the hot grill so you can

probably hear and see me shivering it is

minus 9 right now real feel where I'm at

in Minnesota and I am freezing so Oh

y'all I am sorry for this shivering I

did not realize till I looked on my

phone while I was out there right before

I took that video that it was nine below

zero and I had no hat and gloves just

standing out there with my sweatshirt

and so sorry for the shivering hope it

didn't make you seasick I'm still


all right at the ten minute mark I came

out here and put the New York Strip on

and flipped the ribeye around the other

way so it would cook a little more

evenly let's tip him over he was a fifty

degrees after the ten minute mark and

let me tell you folks that probe is

going in like pure butter I guess he's

still a little bit behind that's good

rotate these guys and I'm gonna move

this prime rib this ribeye a little bit

closer to the fire to make sure that he

stays ahead of the ballgame maybe I'll

just tip him over put that bone side

towards the fire maybe I'll even use him

to block that New York Strip a little

bit we'll see in a few minutes

alright y'all the moment of truth you

watched the first part of this series

you saw the whole 49 day process how it

worked what we ended up with and now

tonight we finally get to do our

head-to-head state comparison and even

though this is awesome stakes and

something to look forward to with it

being nine below zero outside this has

still been a labor of love so I hope you

appreciate it because these stakes have

been inside resting now for 10 or 15

minutes and it's taken me that long just

to eat my salad and warm up but now it's

time to cut into these so let's check

out what we got alright y'all here they

are we've already got this much juice

just from sitting here resting these

babies are juicy and delicious look at

so using that reverse sear we have that

nice reddish look to them from this

little bit of hint of smoke on the grill

that they got and you can see that these

babies are ready to cut into you and try

some this is my first ever time trying

dry aged steak so let's let's do it head

to head New York Strip comparison now I

mentioned earlier that several years ago

I did a New York Strip ribeye comparison

not with dry aged meat but just with

regular steaks from the grocery store to

me before I cut into this to me that the

main difference between ribeye and New

York Strip is ribeye has more of a

fattier juicier flavor that way and it's

a little more tender whereas New York

Strip it's still tender but it's not as

tender and it's not as fatty but it does

I think have a richer beef flavor like a

beefier flavor so overall I gave the

edge back then slightly to ribeye but

still loving the New York Strip curious

to see what I think the differences are

with this dry aged version so let's get

into these he's finished at about a

hundred and thirty degrees with a total

sear time of about two minutes per side

and they were actually only about 120

internal after I sear

them after I seared them I left them on

the grill on the indirect side for

another two or three minutes just to get

them up to around 1:30 internal so

that's where they finished at the New

York Strip not quite as pink on the

inside as I would have expected with

that with that finishing temp but still

nonetheless looks delicious there in the

middle and remember both of these steaks

will center cut out of those roasts I

took the center cut best steak from both

of them this guy is looking pink and

delicious and actually I don't know if

you've noticed this but as your steak

sits out after you've cut into it it'll

actually even get a little bit Pinker as

it sits for five minutes or so while I'm

shooting this video but now it's the

moment of truth let's go ahead and cut a

piece off of our New York Strip I'm

gonna cut that into two because I'm

going to taste it twice just to make

sure just to make sure I get a good good

test and I'm not going to test from the

spinalis on the ribeye that's just not

fair with the New York Strip to make

this fair I'll just taste a piece right

from the center of the ribeye just like

I did with the New York Strip and we'll

see how that is here we go let's go with

the New York Strip first

Wow that is delicious

again it's not as tender as a ribeye but

it is still very tender incredibly juicy

rich beefy flavor man I really like that

is so good that's just enough fat the

way I trimmed it up that little thin

layer of fat is delicious with that

grill sear on it man that is a nine

point five out of ten that is delicious

let's try the ribeye Wow

that is so so good I do not on either

one of those pick up any notes of

funkiness like we talked about earlier

there's no like cheese or smelly nothing

at all it tastes like amazing beef there

is no hint of anything weird going on

it's just deliciously tender I mean the

inside of this ribeye is tender enough

where you think I did it

low and slow like prime rib it's just

incredibly juicy tender flavorful again

with that rich fatty I remember I did

not season these much just put a little

thin layer of salt on them when I eat

these for dinner here in a few minutes

I'll season them up a little more with

some more salt and pepper but I wanted

his head-to-head beef beef versus beef

ribeye versus New York Strip both of

them forty nine de dry-aged and both of

them are incredible just like when I did

the test with normal non dry aged beef a

few years ago I do like the ribeye

better but it doesn't blow the New York

Strip away New York Strip is still a

great cut of meat delicious again not

quite as tender as the ribeye not quite

as fatty and juicy but I still think I


say the same thing it has a different

flavor and to me the only way I know to

describe it is to me it tastes slightly

beefier slightly a little more stiffer

beef flavor whereas the ribeye is milder

more tender fattier juicier and overall

a better steak so i'm gonna cut this up

feed my family I hope you guys enjoyed

it come back next time when we do the

the roast test we'll do about a 3 pound

for pound prime rib roast 49 day aged

vs. to the 49 de New York Strip roast

and we'll get that up here within the

next few weeks so thanks for watching

Texas 2.5 if you've never tried to

dry-aged and get yourself some of my

bags spin the money go do it have some

fun with it is delicious it's worth it

and you won't regret it impress your

friends do it see y'all next time

alright take two on my opinion because

after eating both of those for an entire

meal savoring them thinking about it

talking to my wife about it my opinions

are a little more extreme now after 15

minutes and what I will tell you is this

the ribeye blows the New York Strip away

when it comes to tenderness and

juiciness it's not as close as I thought

it was when I was just tasting them the

first time a few minutes ago

two bites each was not enough as the New

York strips at it dried out and it

toughened up quite a bit um I think that

I don't think that I know that the New

York Strip was not nearly as tender it

was a tougher piece of meat it was a

drier piece of meat however as we ate

the New York Strip more though the area

that the New York Strip beat the prime

rib was in that flavor and I was talking

about earlier I was wrong the first time

I gave you the review of the New York

Strip the more we ate it the more I

started to get hints and notes of like a

cheese blue cheese type funkiness in the

around towards the end of everybody I

was like that tasted like blue cheese so

something happened to that New York

Strip during the 49 day dry aging

process that didn't happen to the ribeye

because to be honest the ribeye was

delicious but it was the same quality as

like a good prime rib at a good prime

rib restaurant there was no there was

nothing about it that made me think oh

this has been dry aged for seven weeks

there's like this special twist to it

honestly it was just maybe a little more

tender but as far as flavor the flavor

to me was the same as any good quality

maybe it took it from a choice to a

prime quality but it wasn't like this

huge leap in difference if you're

getting prime really truly prime rib it

this wasn't that much better than that

it just tasted like a really great prime

rib but the New York Strip definitely

had some funkiness to it so I encourage

you to try try dry-aging see if you can

get maybe a more funky experience out of

your rib eye than I did again both were

delicious but on different days

depending on what mood I'm in I might

choose the New York Strip if I wanted

some some funky or beef and I might I

would choose the ribeye if I wanted

tender and fatty juicy goodness so that

is my refined review hopefully that was

more helpful and again thank you for

watching hope you enjoyed it see you

next time when we talk about prime rib