Black Truffle & Cognac Wagyu Ribeye #shorts

Over the past few months we’ve figured out that covering roasts with things like citrus zest, red wine, and whiskey leads to some incredibly flavored dry aged steaks.

Any experiment that involves truffles and wagyu is risky, and the result was as good as I could have hoped for. Even after just 3 weeks of aging, the steaks had a pleasant dry age flavor, and subtle yet very apparent flavor of truffles.

Would I recommend others recreate this? The short answer is no. Top your dry aged steak with some good truffle oil and you’ll have a similar result for a fraction of the cost.

Despite this, I’m really happy with this experiment. It furthers my understanding of how flavors do in fact permeate meat through the pellicle, and I learned that even a moist substance like truffles won’t rot on the exterior of a dry age.

Also, I want to note that the grey band is oxidation which is totally normal, I find it commonly happens with wagyu. The apparent unevenness of the cook is due to that oxidation.

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