beef jerky recipes 23
ok i'm particularly excited because i'min dallas texas at john tesar's steakhouse called knife in the highland hotel i'm here to try five different steaksaged for different periods of time come on in. dry aging, for all its great benefitsalso has its limits. it's a process and that process willhave peaks and valleys in terms of sourness of sweetness and different flavor nodes.more is not necessarily better. so i think what we're really looking forhere is where is the tipping point where a steak becomes so funky that youcouldn't eat the whole thing.
so tell me what does john have plannedfor me. you're going to get a few steaks thatare hard to get. we got a 45-day ribeye 90-day, 180-day, a 240 and a420 that's purely experimental all right howfar we can go with it so hopefully i'll survive this. like if you go to your average dry aged steak house 28 days is what most people do, correct? —exactly—do you even offer 28-day dry-aged steak? nope. -so you just start right off at 45. -we try to.-and then you're dry aging...
everything in house? it's all natural mold. we didn't bringanything from outside. it's also cultured. what do we have planned?-we're going to breakdown on all five of them and we're going to lay them out let you see the moldprogression and the age throughout. -tell me about cooking them. do they cook differently?- the older they get the longer they taking the more you have tobaby them because they will flame up and char really quickly.-and you cook them.... boilers? yes we took all of our dry aged steak on a broiler. so pretty classic steakhouse vernacularcooking but pushed to an extreme that
nobody is really done before. -push theboundaries a little bit -- then go back to classic cooking excellent all right look forward to it!- all right let's do it and here is the moment of truth lookbefore me this is as many steaks that you need in a week and here they are all at once so let'sgo into the 45-day which already is substantially more than standard 28-daythat most steaks have traditionally been dry aged for. so i'm getting--- you know it'sit's dry aged you can tell immediately there is those those notes and apparent rightoff the bat. overly funky it's
definitely a little more flavorful thanthe twenty eighth dry age but not substantially. so let's move on ok so the 90 day. i have a feeling this maybe my favorite one. and you already feel that it's reallyit's much different and dryer. mmm but this is substantially more flavorful this one is somehow unlocks a differentlevel of beef flavor it's just more concentrated. really spectacular this is the hundred eighty day and texturally you can feel an immediate
difference from the prior two states. thattakes like stilton cheese. i mean it's that sharp well there's a certain sweetness tothese other two there's nothing here thats sweet. so let's move on we are going to go to the 240 day dry aged steak. this one is actually on the menu at knife i suppose it's really one oftheir special items. i mean look at this it just has no movement of all that if youlook at a 45 day which is cooked rare also it's really you can see there's a lot ofgive and jiggle there
the inside is supremely funky. reallyvery the really deep flavors of dry aged the outside less so i don't know ifthat's to do with water extraction of what happened we pushed all of theflavor out the flavors of the fennel injectable inthe 180-day state and mellowed so it reaches crescendo of sournessand then that levelled off and it's leaving this very dry, a very curedsort of salty briny flavor definitely like this more than 180 day but it doesn't really taste like beef oh it's much more like charcuterie although ithink i could probably eat the whole thing
i am now going to go 20 days beyondwhere i've gone before this looks like a fossil it is so.... it'sjust gnarled and desiccated. it's not a pleasant experience. it's toosalty it would be excellent as flavoring for acomponent of the dish but yeah it's a step too far maybe several hundred daystoo far as the case may be well that was illuminating and mostdelicious the children. the 240 day was my personal favorite you know for a once in a lifetime oronce the once-a-year thing i think that's actually the way to go to the 240day
steak at knife is simply sensational. but ialso made a 400 day dry aged wagyu steak from japan. to find out about that click here now! i'm here to eat the most extraordinarysteak on i'm your mu ramen in long island city the chef is joshuasmookler. he is a fine-dining chef who has worked at per se and truly and someof the most amazing kitchens
