43-day aged Blackstone wagyu.
The Friday steak was gourmet salted, 1 gram of quality salt per 100 grams of meat. I am impressed every time, and I mean every time, by how good raw meat can smell when aged.
I also begin to experiment with the dried morel mushrooms I bought in Germany. The first one is soaked in 15-year Highland Park Whisky.
Darn, there’s no wonder I enjoy the weekends; it’s when I get to cook without thinking about calories.
The steaks from yesterday had to be consumed today, and I wanted to see if I could use the same grill for both low and high heat with the help of FireBoard. It exceeded all expectations, I used charcoal briquettes which are a bit slower, but with the help of the fan, I easily went from 110 degrees to 350 in about 10 minutes.
The meat was served with béarnaise sauce, and baked vegetables with Bornholm mix from Puks Delikatesser and homemade rösti which were fried in the fat from the steaks.
Everything was served with a Big Boys Zinfandel, available at AndrupVin, truly a delicious full-bodied and powerful wine, just the way I love it.
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