Nick DiGiovanni
Hot Sauce Aged Steak
Summary
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This video details the process of dry-aging a porterhouse steak in hot sauce for seven days.
Chef Nick DiGiovanni tests the effects of dry-aging a porterhouse steak submerged in a bath of hot sauce and salt for seven days. The process involves seasoning the steak generously with salt, covering it completely with hot sauce, storing it in the refrigerator for a week, and then cooking it in a cast-iron skillet with butter basting. The final product is evaluated for taste and texture.
Key Points
LockedWorth watching if: You are interested in culinary experiments involving alternative dry-aging techniques.
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