Chef Joshua Smookler took a hunk of waygu steak and dry-aged it for a ridiculous 400 days. No surprise, it tasted like "funk".
Chef Joshua Smookler took a hunk of waygu steak and dry-aged it for a ridiculous 400 days. No surprise, it tasted like "funk".
Bruce Cole shares his Academy Award-winning steak cooking technique.
Update: Bruce's technique is very close to that of Alain Ducasse...but Ducasse finishes the steak with butter and garlic. Whoa, momma. (thx, bryan)
How to choose steak at the supermarket. "If the words 'chuck' or 'round' are in the name of the steak, it will need to be marinated and then slowly cooked in liquid to be tender."