I Aged Steaks in Saffron Butter for 1 Year and Ate Them!

dry-aged steak

🥗Healthier: grass-fed steak

💰Cheaper: regular steak

Grass-fed steak offers a healthier fat profile, while regular steak is more budget-friendly.

saffron

💰Cheaper: turmeric

Turmeric provides a similar color but lacks saffron's unique flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine is often less expensive.

red wine

💰Cheaper: cooking wine

Cooking wine is a more affordable option for deglazing.

Melt a generous amount of butter in a saucepan.

Pour saffron into the melted butter to release its flavor.

Transfer the saffron butter to a clean container and mix well.

Place the container in a bowl of ice to cool down the butter and make it spreadable.

Take a prime grade picana steak that was aged for 21 days.

Cover the steak completely with the saffron butter to create a vacuum seal.

Place the sealed steak in a dryager and let it sit for one year.

After one year, remove the steak from the dryager and check its condition.

Cut the steak open to inspect the inside and note that it looks preserved and pink.

Season the steak with only salt before grilling.

Prepare a fresh batch of saffron compound butter and let it solidify in the refrigerator.

Grill the fresh picana steak to create a crust.

Melt the one-year-old saffron butter and use it to cook the grilled steak slowly until it reaches an internal temperature of 135°F.

Prepare saffron rice by mixing water with saffron and cooking it in a rice cooker.

Cook chicken thighs seasoned with a middle eastern rub until they have a nice color.

Chop the cooked chicken thighs.

Make a white sauce with yogurt, mayo, sugar, black pepper, white vinegar, dill, garlic powder, salt, and lemon juice.

Assemble the dish with saffron rice, chicken, vegetables, and white sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens