Simply so, how does butter aged steak not go bad?
Question: Why Doesn’t Butter Aged Steak Go Bad? Answer: The meat doesn’t spoil when you age is because of the conditions that ensure the levels of bacteria and moisture are controlled. Moisture is drawn out of the steak during the butter aging process. This ensures the beef flavor increases and becomes beefier.
Furthermore, how do you age a ribeye with butter?
Should I butter my steak before grilling?
“There is no real need for butter when cooking a steak because it already has plenty of fat and flavor in the meat itself,” he says. (That is, of course, assuming you have a solid starting product.)
Aging steak ENCASED in BUTTER not only gives you MORE MEAT to eat but WAY MORE FLAVOR.
Dry-aged steak is a wonderful meal, but what about aged steak in a log of butter?! What’s the deal? Butter acts as a barrier so the blood juices remain in the meat muscle, yet natural enzymes create tender meat, and there’s no black dry crust on the surface!
Dry aging beef it’s normal to have discolored edges, a tough rind, and surface mold. This is all typically cut off the meat before it is cooked. It will certainly have an odor, but it should not be like a gag-inducing rotten meat odor.
Three: Refrigerate for three to seven days; the longer the beef ages, the tastier it gets. After the first day, carefully unwrap and then rewrap with the same cheesecloth to keep the cloth fibers from sticking to the meat.