Chocolate & Coffee Dry Aged Ribeye 🍫🥩 Dry aging beef improves tenderness, and past 30 days, starts to significantly enhance flavor. There are plenty of variables, but between about 30-45 days, a distinct “nuttiness” develops. From 45-60 days, dry aged steaks take on what some people describe as a “blue cheesy” taste. Past 60 days and the flavors start to get really intense. Through our experiments, we found that adding flavors to the exterior prior to aging is not only viable, but has led to some fantastic results. Today’s experiment was no exception. Dark, rich, and earthy, there’s something about this flavor combination that is alluring. But the real question… is it worth it? First of all, only some of the flavors I’ve added in these experiments can be picked up. Citrus zest and powdered spices seem to penetrate the most. The cocoa powder and freshly ground coffee were easily discernible, while the freshly chopped chocolate was likely a complete waste. The next question… why would you want steak to taste like chocolate and coffee in the first place? In my experiments so far, the primary flavor remains “dry aged beef”. The added flavors are subtle yet add remarkable complexity. It turns a normal steak into what almost feels like a wine tasting. Picking up flavor notes while it’s being cooked, as you slice it, and of course as you eat it. It turns a normal dinner into an experience. . . 🎶 Bop – Hip Hop Beat . .
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