How much would you be willing to spend on the most perfect steak of your life? If the answer is more than $1,000 USD, ‘professional carnivore’ Nick Solares will show you what you’re in for.
In a recent episode of The Meat Show, Solares visits Mu Ramen in New York’s Long Island City to eat A5, grade 12 wagyu ribeye that has been dry-aged for 400 days. The outlandish, never-before-seen steak-speriment is a bold undertaking by chef Joshua Smookler, who prepares it pan-seared, sous vide, over sushi rice, and even raw for Solares.
What makes this meat so special? While wet-aging means losing less moisture content over time, the process doesn’t condense or develop flavour nearly as well as dry-aging. The average American dry-aged steak is dried for 28 days.