Maple Bourbon Aged Steaks – Cuso Cuts

Name: Maple Bourbon Aged Steaks – Cuso Cuts
Ingredients: USDA Ribeye steak rack (1 steak per person); Real maple syrup *; Bourbon (your favorite); Cuso’s Dirt BBQ Rub; Cheesecloth; Large tray; Aging machine; Truffle sauce; Place your steaks on a tray with a raised edge.; Rub maple syrup all over it.; Wrap in 3 layers of cheesecloth.; Soak the cloth with ⅓ bottle of bourbon.; Add another ⅓ bottle after 10 days of aging and the last 10 days after that.; Make sure the temperature inside your system is a consistent 35 degrees F.; Remove the cheesecloth from the meat; Cut the steak into individual portions using a Chef’s Knife or cleaver .; Dust the steaks with the Dirt Rub.; Drizzle just a hint of truffle sauce on the meat (remember this is strong stuff. You don’t want to overwhelm the beefy flavor).; Reverse-sear the steaks, looking for a finished internal temperature of 120 degrees F (medium rare).

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There is no question that a great grilled steak begins with quality meat, like these Maple Bourbon Aged Steaks. When you can afford something a little better th

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Ingredients

USDA Ribeye steak rack (1 steak per person)
Real maple syrup *
Bourbon (your favorite)
Cuso’s Dirt BBQ Rub
Cheesecloth
Large tray
Aging machine
Truffle sauce
Place your steaks on a tray with a raised edge.
Rub maple syrup all over it.
Wrap in 3 layers of cheesecloth.
Soak the cloth with ⅓ bottle of bourbon.
Add another ⅓ bottle after 10 days of aging and the last 10 days after that.
Make sure the temperature inside your system is a consistent 35 degrees F.
Remove the cheesecloth from the meat
Cut the steak into individual portions using a Chef’s Knife or cleaver .
Dust the steaks with the Dirt Rub.
Drizzle just a hint of truffle sauce on the meat (remember this is strong stuff. You don’t want to overwhelm the beefy flavor).
Reverse-sear the steaks, looking for a finished internal temperature of 120 degrees F (medium rare).