Bacon Aged VERUS Duck Aged Steak
Hellthy JunkFood • September 30, 2021
We aged ribeye in bacon fat and duck fat to see if it enhanced the flavor of the beef. We were amazed by the results.
4,130 Calories Per Steak
Bacon Fat Aged VERSUS Duck Fat Aged Steak
The following recipes are well worth the time spent aging and both turned out delicious. Find out in our video which one ranked the highest in flavor through our blind taste test of the results.
Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1
THINGS YOU'LL NEED:
- Large Sauce Pot
- Large Glass Jar
- Baking Sheet with Rack: https://amzn.to/3d2oV2c
- Cast Iron Pan: https://amzn.to/3j3udOH
- HJF Cutting Board:
https://bit.ly/2Eyhr3R
- HJF Apron: https://bit.ly/2Ez9z0
INGREDIENTS:
- 2 Large (3 pound each) bone in ribeyes
- 2 Cups Rendered Pork Fat/Lard
- 1 Cup Rendered Bacon Fat
- 2 Cups Duck Fat
- 1 Cup Goose Fat
- Kosher Salt
INSTRUCTIONS:
- Begin with clarifying the fat by melting it into a large sauce pot and add 1/3 Cup of water for every 3 cups of fat. Carefully bring to a boil and cook until large bubbles subside. Pour into a large glass jar with 1/3 cup of water on the bottom. Cover and let sit at room temp until the fat coagulates, several hours. Place into refrigerator for at least overnight. Do this process for each type of fat individually. Pork fat and Bacon fat together and Duck and Goose fat together.
- Remove ribeye steaks from the refrigerator and place them on a wire rack, above a sheet-pan.
- Open jars of fat and remove any impurities from the surface. The good fat is in the middle and should be perfectly white. Spread the fat over the entire surface of the steaks and ensuring there are no holes in the fat layer. You shouldn't be able to see any of the meat beneath the fat layer. Thicker the fat layer the better.
- Place the fat covered steaks into the refrigerator to age a minimum of 45 days. Do not cover them and do not disturb them for the 45 days.
- When you are ready to cook your steaks you must first remove the fat. You can scrape away the fat or you can do as we did, preheat a cast iron skillet over low heat and drop your steak, fat and all into the pan. Once the fat has melted off, season the top side with salt and then transfer the steak to your desired cooking method, seasoned side down. Then season the other side with more salt.
- Sear in a cast iron skillet on all sides and stick in the oven to cook until desired doneness and allow to rest for at least 10 mins before serving.
Serving Size: 1 Calories: 4,130 Fat: 302g Saturated Fat: 133g Trans Fat: 0g Carbohydrates: 1g Sugar: 0g Sodium: 960mg Fiber: 0g Protein: 336g Cholesterol: 1,135mg
Join me on a cheesy adventure as we head to Chilis to taste their legendary fried mozzarella sticks, then recreate them with air-fried, deep-fried, and even GIANT tests! Will my recipes beat the original?
Thanks to some Burger King inspiration The PURPLE Wednesday Whopper has come to life in my kitchen and it can yours too. This time 100% purple.
The Krabby Patty Top Secret sauce, from SpongeBob, is getting recreated today. No heist plan needed... just taste buds.
I've been wanting to eat an entire beef shank ever since I caught on to the enormous trend brought to the internet b y Thrid Wave BBQ in Australia. Since It's so far away I had to take into my own hands to make it myself.
Gluten free? Low carb? Just trying to eat less? Love Pizza Hut? This recipe is for you
Inspired by Ikea's holiday UK giveaway today I take on their Swedish meatball recipe myself and I think it turned out amazing. You be the judge! 10,188 Calories Per Giant Meatball
IF you haven't ever grilled your grilled cheese it's time to start now.
If you like Chick-fil-A you will love this recipe as it brings the sandwich to the next level with so much more flavor.
From careful consideration of every way to cook chicken wings, a taste test analysis, and combinations of methods in this video I present to you the perfect chicken wing recipe.
