PocketCook

From @Guga Foods

Dry Aged Steaks Experiments

1 hr 30 min · Serves 8

1 hr 30total
30 minhands on
26steps
8servings

Watch it

Ingredients

For the XO Sauce Steak

  • 1 ribeye steak
  • 1 jar XO sauce

For the Bloody Mary Steak

  • 1 ribeye steak
  • 1 bottle spicy Bloody Mary mix

For the Alabama White Sauce Steak

  • 1 ribeye steak
  • 1 bottle Alabama white BBQ sauce

For the Guinness Steak

  • 1 ribeye steak
  • 1 bottle Guinness stout

For the Biscoff Steak

  • 1 ribeye steak
  • 1 jar Biscoff spread
  • 1 pack Biscoff cookies, crushed

For the French Onion Dip Steak

  • 1 ribeye steak
  • 1 tub French onion dip

For the Pistachio Cream Steak

  • 1 ribeye steak
  • 1 jar pistachio cream

Method

For the XO Sauce Steak

  1. Coat the ribeye steak thoroughly with the XO sauce.

  2. Vacuum seal or dry age in the refrigerator for 24 hours.

    Then 1440 min of waiting

  3. Scrape off the excess sauce coating before cooking.

  4. Grill over direct heat on a charcoal grill to medium-rare, 3–4 minutes per side.

For the Bloody Mary Steak

  1. Place the ribeye steak in a container and cover completely with spicy Bloody Mary mix.

  2. Vacuum seal or marinate in the refrigerator for 24 hours.

    Then 1440 min of waiting

  3. Remove the steak from the marinade and grill over direct charcoal heat to medium-rare, 3–4 minutes per side.

For the Alabama White Sauce Steak

  1. Cover the ribeye steak entirely in Alabama white BBQ sauce.

  2. Marinate or dry age in the refrigerator for 24 hours.

    Then 1440 min of waiting

  3. Remove excess sauce coating.

  4. Grill over direct charcoal heat to medium-rare, 3–4 minutes per side.

For the Guinness Steak

  1. Submerge the ribeye steak completely in Guinness stout in a dish.

  2. Marinate or age in the refrigerator for 24 hours.

    Then 1440 min of waiting

  3. Remove from the stout and grill over direct charcoal heat to medium-rare, 3–4 minutes per side.

For the Biscoff Steak

  1. Slather the ribeye steak generously with Biscoff spread, then coat thoroughly with crushed Biscoff cookies.

  2. Dry age in the refrigerator for 3 days.

    Then 4320 min of waiting

  3. Scrape off all the Biscoff coating before cooking.

  4. Grill over direct charcoal heat to medium-rare, 3–4 minutes per side.

For the French Onion Dip Steak

  1. Coat the entire steak thickly with French onion dip.

  2. Dry age in the refrigerator for 24 hours.

    Then 1440 min of waiting

  3. Scrape off the dip from the steak surface.

  4. Grill over direct charcoal heat to medium-rare, 3–4 minutes per side.

For the Pistachio Cream Steak

  1. Spread pistachio cream thickly all over the ribeye steak.

  2. Dry age in the refrigerator for 24 hours.

    Then 1440 min of waiting

  3. Scrape off the pistachio cream layer before grilling.

  4. Grill over direct charcoal heat to medium-rare, 3–4 minutes per side.

  5. Serve steaks immediately after grilling for optimal flavor and texture.

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