“While I was in France, I saw that they were making a red wine-infused dry-aged beef. Every day, they would brush it with red wine and the beef was taking on the colour of the wine and absorbing its flavour as well.”
Dry-aging meat in a temperature-controlled environment allows enzymes in the animal’s flesh to break down, tenderizing it and forming amino acids which impart a deeper umami flavour to the beef. The addition of alcohol, like red wine or Whiskey, amplifies the dry-aging process. For his Whiskey dry-aged beef, Istel soaks a cheese cloth with an oaky Irish Whiskey and wraps it around a slab of Australian grass-fed Black Angus rib-eye. The meat has been resting for the past five weeks in his custom temperature- and humidity-controlled fridge where it is brushed every week with more Whiskey.
For the month of February, chef Istel will be serving up this Whiskey-infused rib-eye for a very pocket-friendly price of $52, grilled in a smoky Argentinean charcoal oven. “I’ll be making a perigoudine sauce, which is normally Cognac, port, truffle and foie gras with beef jus, but instead of Cognac and port, I’ll be using Whiskey which will all make sense with the dish.”
Watch the video below as the chef shows off the beefy contents of his dry-aging fridge and cooks up a portion the Whisky-aged rib-eye.