I recently asked myself, what makes Picanha so good? I realized it’s one of the few cuts that shines in all 3 areas that make a steak great: it’s beefy, tender, and also fatty. Compare this to almost every other cut that lacks at least one:
Filet mignon:
👍 tender
👎 not beefy
👎 less marbled
Strip loin:
👍 tender
👎 less beefy
👍 well-marbled
Brisket:
👎 not tender
👍 well-marbled (especially in point)
👍 very beefy
Up against any cut, the Picanha debatably comes out on top. IMO even against the ribeye! While slightly less tender, the Picanha is much more beefy (a trade-off I can get behind).
Chocolate & Coffee Dry Aged Ribeye 🍫🥩
Dry aging beef improves tenderness, and past 30 days, starts to significantly enhance flavor. There are plenty of variables, but between about 30-45 days, a distinct “nuttiness” develops. From 45-60 days, dry aged steaks take on what some people describe as a “blue cheesy” taste. Past 60 days and the flavors start to get really intense.
Through our experiments, we found that adding flavors to the exterior prior to aging is not only viable, but has led to some fantastic results. Today’s experiment was no exception. Dark, rich, and earthy, there’s something about this flavor combination that is alluring.
I have done many Dry Age Steak experiments, but this one might be that best of them all. After many subscribers asked me to give this a try I said, let’s do it! So this is what happens when you Dry Age amazing steaks with peanut butter and eat them.
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After so many requests to dry age steaks in nutella I had to do. I will never let you down and today this episode is 100% requested by you. Nothing like a good dry-aged steak with nutella. If you love nutella on bread or anything why not have it with steaks…. Here is what happened.
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Using a vacuum sealer to age steak is a great way for butchers, meat shops, and individuals to have a tender steak seasoned just right.
For butcher shops and meat shops, aging a steak in a house seasoning or marinade is a great way to showcase the seasoning.
As little as two steaks up to large slabs of ribeye rolls, whole tenderloins, etc. can be aged using this method. The most important part is having a vacuum sealer and bags to accommodate the size of meat being sealed.
Start off with dry seasoning or marinade of choice. We recommend a mild or medium tasting seasoning. After multiple days a bold seasoning can overwhelm the taste of the steak.
