KitchenTube
🧪 Food Science🥩 Steak & Grilling

35-Day Peanut Butter Dry-Aged Ribeye: Did It Actually Work?

Guga coats a full export ribeye in peanut butter and dry ages it for 35 days alongside a traditionally dry-aged half for comparison. The results are surprising — the peanut butter steak turns out incredibly tender with a hint of sweetness, but zero dry-aged flavor. A messy, chaotic experiment with an honest side-by-side tasting.

12:18
by Guga Foods
#peanut butter #sous vide #beef #blind taste test #butcher twine #BBQ #dry aging #outdoor cooking #dry brine #experiment #food experiment #grilling #ribeye #dry aged steak

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🧾 Ingredients

  • 1export rib (4-bone ribeye)
  • 2peanut butter (smooth)
  • 3kosher salt
  • 4freshly ground black pepper
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