OK I think I fixed it
Yep you did. But why waste good Tennessee sipping whiskey on a steak?
I don’t buy it. I don’t believe the alcohol is going to penetrate the meat beyond the surface layer which gets trimmed. I doubt the steak once finished has any flavor tones beyond that of any other dry aged steak of equivalent time frame. Just my opinion, with that said I’ll be first in line to drop a few bills to find out if I’m correct. Lol
I thought the same thing and tried this years back. They came out like shit. I tried all different ways and they all tasted terrible. Put it this way, if this lady can get 700 dollars for a steak, she is doing something right. I just want to figure it out.
I believe they preserved Lord Nelson’s body in a cask of brandy, so at least the steak won’t go bad.
Dry aging actually has mold and beneficial enzymes that are changing the flavor.
Alcohol would stop all those biochemical processes.
So I’m guessing it’s worse.
Geeze, I just realized I"m of the age now when I say, “I’m chasing skirts” it actually means I’m looking for skirt steak on sale. ((sigh))
I remember when fajitas became popular in the 70’s in Houston you could only buy them in carnecerias, Mexican meat markets. I lived in a mostly Hispanic neighborhood so it was no problem.
I’ve heard some stories from Koreans saying the 70-80s were a magical time for off cuts. They say cuts like oxtail were absurdly cheap. Oxtail soup is really popular in Korean cuisine, and there are legends about Koreans who supposedly started restaurants and were able to source oxtail for essentially free because they were just getting thrown out.
Me2.
This one is for you:
Italian London Broil in a marinade of EVO, balsamic vinegar di Modena, and good Japanese soy.
Seered on each side for about 4 minutes then finished in a 275f convection oven for 10 minutes and rested for another 10.
Sliced thinly by hand and tossed in the marinade with sliced fresh garlic, and fresh rosemary, thyme and oregano from the garden.
The purple garnishes are chive flowers, you can eat them.
Served with a tomato, romaine and basil salad.
And rigatoni in a Bolognese made with bacon, mushrooms, fresh peas and cream.
Perhaps not the biggest ole’ steak in this thread, but he got the job done. Side of corn just for the hell of it.
I’d eat it 
Better check done-ness scale first.
Damn. I haven’t had skirt steak in months. The time is now!
From the other night where I posted in the cooking thread…
That is one fine looking ribeye.
Corn fed?
What’s the spice mix, it looks a little yellow?
I’m not a big fan of filet Mignon but I wound up with a few so I broke out another old recipe of mine: Filet Pomodore Picante’. Filet Mignon served over a tempora fried tomato, with buffalo sauce drizzled on the plate and topped with chunk and creamy blue cheese.
rosemary and garlic rub from carter and cavero. It had some sage and thyme I think…great stuff for a ribeye. This thing will beat out the via45 ribeye and it cost me 21 bucks.
So today I am starting my fake dry aging experiment…well it’s aging but 2/3 wet, 1/3Rd dry and takes a third (or less) of the time over some true dry aged steak.
This new ribeye went into fish sauce and I’m doing a 5 day soak. Then a two or 3 day drying process will start. I will see if I can make a steak as good as some reports I’ve read. I’ll report back with pics in a week.
So my goal is to take a decent ribeye and make it into a great one with some funk. I didnt want to buy the best I could for this experiment but I found a decent one at whole foods for 13 bucks. Here is the pic from today and hopefully when done it has lost some weight. If all goes well the beef enzymes and fish sauce will have done their thing and darkened up the meat and tenderized it.
For anyone freaked out about fish sauce, it smells awful. However, it tastes delicious. Don’t smell it but once cooked everything is cool. It’s like natural msg from the ocean lol
@joonjoon have you ever tried this before? I know you’re a steak and fish sauce fan.
What kind are you using?
