Almost two years ago I read an article on the Michelin guide about how chefs in some of the top steakhouses were experimenting with red-wine, sake and whisky infused beef.
At Meat N' Bone we have access to some of the best dry aging rooms in the USA and the best steaks, so we figured we would give this a try...fast forward to May 2019 and our first batch of whisky-infused steaks was ready.
We decided to infuse our steaks with Laphroaig 10 Year Old Scotch Whisky. This single-malt scotch has a distinct strong bold, smoky taste which makes it ideal for aging beef.
We didn't just pick any steaks... we went for G1 Certified USDA Prime Steaks... basically, the best steaks produced in America. Why? Because... why not?
After trimming and cutting, we ended up with about 8 Cowboy Steaks and 8 Kansas city steaks. We kept a couple and offered the rest to some of our best customers. The feedback was excellent, although some customers claimed they could really taste the scotch and a couple did not... so the feedback told us the steaks were great... but we knew that already!
Personally, I thought the steaks had a very mild smokey flavor (a result of the whisky) and the aging was strong.
Almost immediately we decided to give it a second try. This time around we decided to go for 90 days... Dry aging has significant yield loss (You can lose up to 50% of the weight through the dry aging process, but lost weight transforms into rich flavor and buttery texture). Anyhow... we decided to only do Cowboy steaks this time around.
We stuck with Laphroaig 10 Year Old Scotch Whisky but also decided to experiment with one of the finest rums we have tried: Diplomatico. Our expectation is to be able to feel the sweetness of the rum in every bite.
Fast forward 60+ days and we have Whisky and Rum infused Cowboy steaks up for sale... and they are up for sale.