A Look at the World's 'Most Expensive Steak'
When a renowned chef invites you to taste wagyu beef that has been dry-aged in his freezer for 400 days, you say yes. For a recent installment of the Eater series The Meat Show on YouTube, host Nick Solares paid a visit to Joshua Smookler at Mu Ramen in Long Island City, New York to see and taste a cut of what he says is the most expensive steak in the world.
According to Solares, most steaks in America are dry-aged for around 28 days, but this cut of meat was aged for 14 times as long. The beef is a part of a personal experiment that he has been conducting to see "what we can do and how much we can push" the dry-aging process, which removes moisture to create a more tender cut of meat with a more concentrated flavor, Smookler explains.
"That's got to be a $1000 steak," Solares said after watching the chef cut a piece an inch-and-a-half thick. They ate the meat raw, sous vide, seared, and with rice as nigiri sushi, while Solares tried to articulate what the unique taste is like. The raw piece, he said, was "intense" and had a "strong apricot flavor," while the other preparations were described as having a "furry, funky flavor" that coats the palette.
Check out the clip above.