The 180-Day Dry-Aged Steak That Was Made By Accident — The Meat Show

I’m here in Grand Central Station, one of the most iconic
buildings in all of New York, and I’m here because
a restaurant opened up about a year ago called Agern, which is run by Claus Meyer, who is one of the gods of Nordic cuisine. They happen to have a steak that is aged twice as long as they
expected it to be aged for. What happened was there was
a flood in the restaurant. At that point in time,
they had some steaks that were dry-aging on the shelf. By the time they reopened
three months later, those steaks happened
to be 180 days dry-aged. So I’m going to go inside Agern. I’m going to find out
what this tastes like. We got in quite a lot of Tomahawk steaks and they were about 90 days old when the whole place
flooded quite dramatically. You could not have found a single spot that was dry in the restaurant. Well of course this is
a very old building. This is Grand Central Station. It’s an ancient building. The infrastructure is
still pretty rickety. It’s three months,
basically, you were down for. And the steak just got older and older. We cut them out and
they came out amazingly. Really, really packed with flavors. So we just kept it as was,
and now we are open again, and we’re cooking a very old cow. For me, I’ve never aged a beef that long. It was obviously a lot of excitement to start cooking it and tasting it. (upbeat music) Okay, I don’t see any reason to beat around the bush any further. Let’s get this stuck right in there. Of course I’m going for
the… look at that. The spinalis dorsi. Everyone’s sick of hearing
me talk about this, but it is the best thing on the animal. So 180 days is a long time. Mmm. The first bite is just a
really clean, beefy flavor. But then that dark, funky,
really nice flavor of beef just sort of coating the whole
palate, coating the mouth. And I think this nodule
right here is going to be pure concentration of all of the intensity of that dry-aging right in this bite. So right. In a regular 28-day, or a 35, or even a 40-day dry-aged steak, there is that reddle of dry-aged flavor
on the outside of the cut. But in steaks of this age,
that flavor worked its way all the way through into the center. So you’re getting those
really intense notes, right in the middle of the eye. I will say this: it’s really tender, but it doesn’t fall apart
the way a regular steak does. It’s still really supple, but it’s got a bit more bite to it,
which is kind of nice. What I really like about the
way they cook the steak is they cooked that on the flat top, or the plancha, as it’s
called in the kitchen. And there’s something
about the right contact that you get from a flat top, it’s why flat top hamburgers are so good. You just get that intense crust. You can see it on here,
it’s truly impressive. To get that kind of contact,
that Maillard effect, covering the entire… you really want to bronze the entire side. A flat top is the best way because it’s direct heat right on it. I know that it’s a terrible
accident that they had here, and it sucks because
you’re in Grand Central and you have a flood and your restaurant that you just opened is
closed for three months. But there is a silver lining,
and it comes in the form of a steak that is just
supremely flavorful. That profundity of flavor, that intensity. This is really amazing beef. So I encourage you to visit Agern, and we’ll see you on the next
episode of The Meat Show.

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