Dry aged steaks are fantastic, butter is also amazing for steaks. Now combining both together and the sous vide technique, is it good and better than grilling the steaks? There is only one way to find out and I put these beautiful steaks to the test today! Both 60 days dry aged from the same piece of meat.

Brazilian Bread Recipe: https://youtu.be/QF2J7ZBhrNU
Original Dry Age Video: https://youtu.be/2LiKNGa9cJc

* Dry Aging Equipment *
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The Whole Kit: https://amzn.to/2xrg7xv

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* If you already have a vacuum sealer, there is no reason to buy the whole kit. Just get the bag and start dry aging.

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HOW TO COOK BUTTER DRY AGE STEAKS SOUS VIDE
I cooked it for 2hrs @ (135°F / 57°C)

* Revier Cattle Company Ribeye provided by Grand Western Steaks
Their Website: http://bit.ly/2ConGtC
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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS

* SOUS VIDE EQUIPMENT *
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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)

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