Recipe for the world’s best hamburger steak
The eternal quest for the perfect piece of meat has led me to this project: Burgers made from Sashi ribeye beef.
Sashi, the Finnish cattle that has won many awards, we got a ribeye from Steak-out.dk. The meat was perfect in every way and ready to sink our teeth into.
Still, we wanted to try dry-aging the meat for up to 6 months to see where the flavor would end up.
Ingredients
- 200 gram Ground Beef
Instructions
The Maturation Process
- This is how the meat looked when we received it.
- First day in the maturation cabinet:
- After 50 days in the maturation cabinet:
- After 180 days in the maturation cabinet:
- Usually, I cut the meat with a meat saw and make steaks with the bones on. However, I haven't had much success cooking it with the bones, so I decided to cut all the meat off with a knife instead. This gave me a lot of steaks and trimmings, i.e., the meat close to the bone was cut off.
- There were 200 grams of trimmings, which were coarsely ground in our meat grinder and formed into 2 hamburger patties:
- The patties were fried on a hot and dry pan for 2x 3 minutes.
- There's plenty of fat in the meat, so no additional fat was needed.
- The patties were allowed to rest for 2 minutes and served immediately.
- The crust was entirely unique and phenomenal.
- The meat had an intense umami flavor. It tasted wonderful, but next time I will "only" age the meat for 90 days.
