Black Truffle Dry Brined Wagyu #shorts

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Black Truffle Dry Brined Wagyu #shorts

Dry brining is a technique that involves salting a steak at least one hour prior to cooking (up to 2 days), and has two primary benefits. It seasons the beef deeply, but also dries out the exterior for a significantly better crust. Using truffle dust (70% dried truffles but also filled with salt), we dry brined an incredible 75-day dry aged Australian wagyu ribeye.

Topping it off with both dried and fresh black truffles was just an experiment, and I would have never expected such incredible results.

To rehydrate the dried truffles as well as ensure a perfect internal temp, I sous vide the steak at 130F right before searing over coals. The searing process took longer than expected due to all the moisture within the layer of truffles, but the end result was a perfectly toasted crust. The funky dry age flavor combined with earthy truffles is truly a match made in heaven.

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🔥 Dry Ager UX1000 from Dry Ager link in bio

🥩 Australian Wagyu from Alpine Butcher

🍄 Fresh Black Truffles, Truffle Salt, Truffle Oil & Truffle Powder from Taste of Truffles

🎶 1920 - HipHop Beats
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#shorts #blacktruffle #wagyu #truffles #trufflesalt #trufflepowder #dryaged #bbq #ribeye #australianwagyu #drybrine #foodie #truffledinner #experiment #foodexperiment #truffleoil #sousvide #sousvidesteak #mediumrare #carnivore #wagyuribeye

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If you ever had truffle, you 100% know thats all he can taste when eating that

flakycroissant

"Hm, yes, truffle with a side of steak. Quite exquisite."

thelambsauce

I've never had Truffle and I really want too try it...

vesh

Wagyu a5 is perfect as is.
Truffle is extremely poweful and only a few flakes are needes in any dish.

I'd actually be surprised if all that truffle didn't make the steak uneatable, either before by flavour overloading, or later by basically turning the teuffle coating into a charred layer of burned truffel.

This only looks amazing to people that think that flavour works like 10/10 + 10/10 = 20/10.

bluetrilobite

Truffle is something that needs to be used in moderation with that much truffle on it the steaks gonna be overshadowed by the extremely strong taste of truffle this is more than likely disgusting

allenstewart

I just thought of something. You should make literal steak fries. Chop a stake into fries then cook it. I wanna see the result and know how good it is (Probably not that good)

SonicSpeed

Black truffle… my fav! Those look crazy delicious! Makes my mouth water.

sueledohow

Professionally trained Chef here with industry experience. Blows me away how absolutely overrated truffles really are. They don't taste good, they don't smell good, they're not refined, they are only perceived to be at the Pinnacle of fine dining because of hype and being oversold. It's very similar to The Diamond Market in that the only reason people pay so much for diamonds it's because of hype and the false belief that they are rare gemstones.

twosocks