As a carnivore by profession and the host of Eater’s The Meat Show, Nick Solares has sampled his fair share of interesting and surprising cuts, varieties, and preparations of meat. On this week’s episode, he's at it again, traveling to Dallas, Texas, to chef John Tesar’s upscale steakhouse Knife for an experiment in pushing beef dry-aging to the limit.
From the depths of Knife's dry-aging room, Solares is presented with five steaks of varying levels of maturity, from 45 days aged (already significantly older than the industry standard for dry-aging, 28 days) to a supremely funky 420 days. Watch the video above as Solares' searches for the tipping point, where dry-aging goes from flavor-enhancing to overwhelming, while enumerating the tasting notes of all five cuts.
For another episode of extreme dry-aged steak sampling — this time at Long Island City's Mu Ramen — click here.
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