Chef Ages Steaks In Butter Logs

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Aging meat is a common technique for high-end restaurants that strive to provide the best possible food options to their customers. While some have gotten creative with how they do this, one chef in Denmark has mastered the practice by aging steaks in logs of salted butter. The Internet is paying attention…

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Beef-aging happens during the early stages of preparation. It’s done in a variety of ways, with some taking longer than others, in order to break down the connective tissue and make the meat more tender and flavorful. One of the traditional methods is dry-aging, where the beef is hung or placed on a rack for several weeks. There is also wet-aging, which typically uses a vacuum-sealed bag to retain the meat's moisture.

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The latter has become the more common approach, seeing some chefs experimenting with different liquids, like beef fat. But Chef Casper Stuhr Sobczyk of the Marienlyst Strandhotel has taken this to the next level. It took a little while to perfect the process, but it's been well worth the wait.

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The rib eye is first left open in the fridge for four days, then the chef makes a giant liquid bath with over half a dozen pounds of salted butter that is kept at around 59ºF so that it stays smooth and doesn’t break. The steak is completely submerged in the butter, evenly coated and aged for at least a month. Check out the video below to see someone using a similar technique where, instead of dry-aging, the steak is actually sous-vide in butter with a comparable outcome…

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