Servings: persons
T-Bone Steak of 180 days of dry-aged Danish beef
It's difficult to cook perfectly because the tenderloin and the strip steak do not require the same cooking time. Therefore, the sous vide technique is an excellent method for cooking this delicious piece of meat.
Ingredients
- 2 pcs. T-Bone Steak Dry-aged for 180 days, you can certainly use regular aged beef for the recipe
- 42.6 gram Ghee
- Spices Good flaky salt and pepper
Instructions
- I admit that this process was an experiment. I dry-aged an entire beef loin (with tenderloin) from freshly slaughtered Himmerland cattle in my Dry Ager DX1000 aging cabinet.
- This is how the meat looked on the first day it went into the cabinet:
- After 30 days it looked like this:
- After 60 days most of the meat was cut into steaks and roasts. You can find a recipe for a t-bone steak from this cut here:
- We decided to keep some of the cut for further experimenting with where the flavor would develop:
- After 180 days we cut the piece below, which forms the basis for this recipe:
- Two steaks were cut, and the rest went back into the aging cabinet. This is how the meat looked after trimming:
- The meat was then vacuum-packed without any spices. The goal was to taste the pure meat flavor as much as possible.
- The meat was cooked for 1.5 hours in a sous vide/water bath at 53 degrees Celsius (127 degrees Fahrenheit) without any spices.
- It was then fried in ghee (clarified butter that can withstand very high temperatures)
- The meat was sprinkled with good flaky salt (Maldon) and freshly ground pepper was also added.
- The meat was then sliced into thin pieces and served immediately.
Notes
The meat was incredibly intense, we've never tasted anything like it. The flavor was nutty and very deep.
Check out this website if you're looking for other recipes with food for real men.
Check out this website if you're looking for other recipes with food for real men.