Dry-Aged T-Bone Steak in Parmesan
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A unique dry-aging process using 20 lb of fresh Parmesan to enhance the beef's flavor, resulting in a concentrated, funky, and rich taste.
720:00:00 total
Serves ?
hard
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Ingredients
- whole short loin primal - watch the video to see (to get T-Bones and Porterhouses)
- fresh Parmesan - 20 lb (enough to cover the beef, approximately 20 lb)
- salt - to taste
- black pepper - to taste
- extra Parmesan - watch the video to see (melted, for crispy parmesan on plate)
Instructions
- Prepare the Parmesan: Crack open a wheel of fresh Parmesan using a combination of a bone saw and a tuna slicer.
- Dry-Age the Beef: Cover the whole short loin primal with the cracked Parmesan, ensuring it's completely encased, and place it in the dryer for 30 days.
- Prepare for Cooking: After 30 days, remove the beef from the Parmesan, shaking off the excess. Use a bone saw to expose the marbling.
- Season and Grill: Season the beef simply with salt and pepper, then grill high and fast to achieve a crust.
- Serve: Serve with melted extra Parmesan crisped on a plate for added texture and flavor.
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