dry-aged-steak

8 лет назад

A chef prepares a 400-day dry-aged A5 Wagyu steak, a process that concentrates flavor and tenderness. The video explores the unique characteristics of this rare and expensive cut of meat, comparing it to other dry-aged steaks and showcasing its unique flavor profile. The chef then prepares the steak in various ways, including searing it and serving it with rice, to highlight its complex and intense flavor.

6 лет назад

This video compares dry-aged steak to regular steak, both cooked sous vide. The host prepares a pesto salad and cooks the steaks to 129 degrees Fahrenheit for two and a half hours. The video highlights the differences in flavor and texture between the two types of steak.

7 лет назад

The Meat Show visits Delmonico's Restaurant to try a 180-day dry-aged ribeye steak, a celebration of the restaurant's longevity. The host explores the unique flavor profile of the steak, comparing it to the 90-day dry-aged steak they previously tried. They discuss the science and art of dry-aging, highlighting the unpredictable nature of the process.