In this brilliant trick from the book Modernist Cuisine at Home, Nathan Myhrvold simulates the taste of weeks-old, dry-aged beef by marinating fresh steaks in fish sauce for three days, then air-drying them for three more.
Slideshow:More Modern Techniques for Home Cooks
Two 12-ounce, 1-inch-thick boneless rib eye steaks
1 1/2 tablespoons Asian fish sauce
How to Make It
In a resealable plastic bag, arrange the steaks in a single layer. Add the fish sauce and turn to coat. Seal the bag, pressing out as much air as possible. Refrigerate for 3 days.
Remove the steaks from the plastic bag and tightly wrap each one in a double layer of cheesecloth. Set the steaks on a rack set over a plate and refrigerate for 3 days.
Unwrap the steaks, discarding the cheesecloth. Let the steaks stand at room temperature for 30 minutes.
Light a grill or preheat a grill pan. Season the steaks with salt and pepper. Grill the steaks over high heat, turning once, until well-browned outside and medium-rare within, about 8 minutes. Transfer the steaks to a cutting board and let rest for 5 minutes before serving.
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