Black Truffle & Cognac Wagyu Ribeye #shorts
Over the past few months we’ve figured out that covering roasts with things like citrus zest, red wine, and whiskey leads to some incredibly flavored dry aged steaks.
Any experiment that involves truffles and wagyu is risky, and the result was as good as I could have hoped for. Even after just 3 weeks of aging, the steaks had a pleasant dry age flavor, and subtle yet very apparent flavor of truffles.
Would I recommend others recreate this? The short answer is no. Top your dry aged steak with some good truffle oil and you’ll have a similar result for a fraction of the cost.
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.
16 minutes of talk about overpriced meat, saving money, enjoying food, talking about the weather and other wholesome stuff. Also taste testing the Rib-Eye from Spring Creek in Canada.
Vacuum seal ribeye and other beef to preserve freshness for meal prepping, sous vide cooking and long term freezer storage.
