OH YES! This ALDI Steak is the BEST I've Reviewed

a just fancy a steak and I got a comment H saying get yourself to Aldi and go and try their new riy steaks 40 d at you would I thought you better believe it so I went to Aldi and I picked one up come and have a look what I got and here it is specially selected 100% British beef salt dry-aged abdine Angus 8 oz ribey steak my favorite steak cut is a ribey British beef sired by registered abdine Angus pedigree bulls and salt dry age for 25 days for further M maturation maturation is it maturation to 40 days to create the more succulent and tender bite Red Tractor certified standards uh security protected they got me on the way out no I did pay for it I did pay for it of course I did pay for it 227 G so the price it was £4 no sorry wish it was £579 so let's take a closer look at the packaging so I've had a quick look at the front let's go around oh Cornish sea salt let's go around the back um so we got some Spiel there it selected from aine Angus Cattle expertly raised and cared for by Britain's most trusted Farmers I especially selected abine anger steaks have been salt dry aged for 25 days with further mat maturation I've never heard of that word before maturation to 40 days to deliver a deep rich flavor and the most tender eat for every bite you enjoy we we'll see won't we uh cut the waste some about the waste there uh that's how you do it abine Angus SED beef rib ITI uh do it in the frying pan I'm going to shallow fry mine in the pan yeah more nutritional information there if you want to have a look at that in detail I'll just zoom in and you can pause it and have a look look all you like right I better get the old pan on AR I yeah oh a steak oh I'm in for a treat today I'm doing in the in M Castalian pan it's going in here so the steak has been out of the when it when it comes to steaks everyone has got a Mitchell in starred Chef out they when it comes to steaks everyone's got their own way of doing it I ain't no Chef this is just my way of doing it and I like it this way but I understand we're all different so it's been out of the fridge now for about an hour I would say it's time I picked it up and had a had a little chat with someone in in Aldi and then drove home it's probably about an hour 45 minutes to an hour so we'll get into it so it is sort of it's not chilled if you know what I mean I always find just take it out the fridge but you do do do yours how you want to do yours so I'll take it out of the pack there it is put it on there now I'm just going to give it a bit of a patting get all the excess moisture off it like that and then what I do then is I'm going to season it I'm just going to give it I got some sea salt on one side and the other I'm not putting any pepper on I put the pepper on when it's cooked so I've had the pan on now uh it's a pre-seasoned pan and I've got it warming up normally when you can start to see sort of smoke coming off it you know it's it's it's time to put the steak on I nearly forgot it's been a while since I've had a steak I've put some oil on it um I oil the steak and I don't oil the pan like that I will oil you the side now and I'll get it in the pan so we're ready to go now what I say I don't oil the pan the Pan's probably got a bit of oil it anyway cuz it's pre-seasoned um and there we are so I want my medium rare a little bit probably more I used to like it medium rare so put it on for 3 minutes now I'm not touching it I've just put it in and I'm leaving it for 3 minutes and when the timer goes off I'll turn it over time has gone off so just Swit turn it over oh look at that oh it's got a nice sort of the tough I love it when it's like that just give it a bit of texture now you could at this point if you wanted to stick some butter in your pan you know but I'm just going to try it as it is I'm not going to put any butter on it this [Music] time so it's done and I'm just going to let it rest now you to let it rest probably for 6 or S minutes and just to let it sort of well let it rest while it's resting turn my heat off and don't touch that it's going to be red hot and I'm going to leave it for about about half an hour till it properly cools down then I'll deal with it so it's had 5 minutes now I'm just looking at this plenty of juices on there it's very thin here so this is going to be more cooked than this bit in the middle what I like about a riy is well you can eat everything there's no like sen or fat or anything I know there's a bit of fat there but that is so tasty um I'm going to cut it open I'll just cut that bit off yeah Chef's perks I'm just going to give it a chalk so it's going to be nice in the middle here oh it's it's just a little bit overdone for me I'm just a little bit overdone never mind I'm it's still going to get eaten of course it's still going to get eat now it depends doesn't it I used to like my steaks now you can see it's it's more done here I used to like them sort of rare to medium uh sorry yeah rare more rare uh as I've got older I'm liking them more done if you know what I mean U just as just as well really cuz um yeah it's it's a little bit more done than I like them but I'm still going to eat it like of course uh we're all different aren't we we all like some people like Well Done steaks and um some people like them just sort of in the pan for literally 30 seconds and then out again it's going to taste good isn't it so I'm going to stick some salt on it now uh sorry pepper salt I have I have already I have already salted it I'm going to try it I'm going to try that bit there that's the bit I'm going to have I'm going to try if it focuses so there we are let's have a look see what this is like cool look at that oh goodness [Music] me oh it is it's like so just breaks apart no like do you know sometimes you get a steak and you're like that chewing it for hours and hours like a bit of wild shoe that's not that is [Music] lovely I'm going in again oh it's lovely now I'm not going to go ooh I can say that I can tell that's 40 days matured cuz I can't 30 days 40 days um but all I can tell you is that it's very very tender it's just it's not chewy you know what I mean I think the longer you mature it the more tender it becomes that is lovely it is lovely have a look at that see if that focuses I think that's about the pinkest bit I like it like that that's just perfect cuz it's different different size it's thinner there it's going to be more done it is lovely it's tasty you can always put the meat juices over it if you want as well I know you don't eat steaks on a bit of board standing in front of a camera well I do cuz I'm reviewing it but I know you don't normally um but You' got to let it rest though you've got to let it rest I know people say it be cooling down when it's resting but you've got to let it rest you've got to let it rest all meat needs to rest you know you do what you like though that's um that's for Taste is top marks 10 out of 10 for taste it's it's really good it is really good thanks for watching do appreciate it and subscribing if You' not subscribed I do appreciate if you subscribe to the channel be absolutely fantastic and give the video a thumbs up and um thanks for the recommendation and I'll get back to you on the next one