I was asked yesterday what I though of butter aged steaks. I had to admit I knew nothing about the technique, so I googled it and found some restaurants are caking butter around steaks them leaving them to age as if they were dry aging. Have any of you tried this or have an opinion? A high end restaurant in Saigon was raving about it. Now that covid has taught me the joys of being a hermit I don't see myself in Saigon any time soon.
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Butter aged beef?
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Club Member
- Dec 2018
- 3622
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
There are videos on youtube of this process, I've heard it is really good. Since they are covered with the butter the meat doesn't shrink down like regular dry aging. Apparently the butter flavor penetrates the meat. As I was just looking at youtube videos on this process I saw that Gugafoods aged some meat in peanut butter but didn't watch the video.
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Club Member
- Nov 2015
- 4701
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
20X36 Lonestar Grillz pellet pooper
SnS 18" Travel Kettle
SmokeDaddy Pro portable pellet pooper
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
Our butcher does this to rib roasts several times a year. He currently has 2 for himself and 1 for me hanging in a walk-in since mid-September. We are going to his employee/customer Christmas party where he will be serving one. Mine will be for our family Christmas dinner.
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