Bacon Aged VERUS Duck Aged Steak

Instructions

1. 1

   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.

2. 2

   Remove ribeye steaks from the refrigerator and place them on a wire rack, above a sheet-pan.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.