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Here’s What Happens When You Age the Best Possible Steak in the Best Possible Way

All about dry-aged meat

This week on The Meat Show, professional carnivore Nick Solares visits Mu Ramen in Long Island City to eat a steak that has been dry-aged for upwards of 400 days. Watch as Solares samples chef and owner Joshua Smookler's funky, fatty experiment sous vide, over sushi rice, and even raw.

While wet-aging means losing less moisture content over time than dry-aging, the process also doesn't condense or develop flavor nearly as well. The average American dry-aged steak is dried for 28 days; with the additional year Smookler's steak spent in waiting, the beef lost about 30% of its mass, yielding a solid, funky, super-fatty cut of meat Solares could not wait to cut into. Sliced thin and piled on vinegar-y sushi rice, the steak is likely "the world's most expensive piece of nigiri." Whether or not it will show up on Mu Ramen's menu in the future remains to be seen.

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Mu Ramen

1209 Jackson Avenue, Queens, NY 11101 Visit Website

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