I tried my Most Requested Steak Experiment!

Ingredients

• 1 piece Prime 7‑Bone Rib Roast (wet‑aged 21 days, cut into three equal portions (~5 lb total))
• 4 cloves Black Garlic (aged, sweet‑bitter flavor; base for black oil)
• 2 tbsp Oyster Sauce (adds umami to the black oil)
• 1 tsp MSG (flavor enhancer)
• 1 tsp Activated Charcoal Powder (food‑grade, creates jet‑black color)
• 0.25 cup Avocado Oil (neutral oil base for the black oil)
• 2 tbsp Argan Oil (food‑grade Moroccan oil for second steak)
• to taste tsp Kosher Salt (seasoning for all steaks)
• to taste tsp Black Pepper (freshly cracked, seasoning for all steaks)

Instructions

1. Make Jet‑Black Charcoal Oil

   Add black garlic, oyster sauce, MSG, activated charcoal, and avocado oil to the blender. Blend on high until the mixture is completely smooth and jet‑black.

   Time: PT5M

2. Portion the Rib Roast

   Using a sharp knife and cutting board, cut the 7‑bone rib roast into three equal pieces (about 1.5‑2 lb each).

   Time: PT5M

3. Prepare Aging Containers

   Place a cooling rack inside each of three food‑safe containers. Put one steak piece on each rack. Pour the black oil over the first steak until fully submerged, pour argan oil over the second, and leave the third dry (control). Seal each container tightly.

   Time: PT5M

4. Dry‑Age for Two Months

   Store the sealed containers in a refrigerator set to 34‑38°F (1‑3°C). Let the steaks age for 60 days, turning the containers once a week to redistribute the oil.

   Time: PT1440H

   Temperature: 34‑38°F

5. Remove and Pat Dry

   After 60 days, remove each steak from its container. Pat the surface dry with paper towels and discard excess oil (reserve a spoonful of black oil for serving if desired).

   Time: PT5M

6. Season Simply

   Season all three steaks evenly with kosher salt and freshly cracked black pepper. No additional marinades are needed.

   Time: PT5M

7. Preheat Grill

   Preheat a charcoal or gas grill to high heat, about 450°F (232°C).

   Time: PT15M

   Temperature: 450°F

8. Grill Steaks

   Place the steaks on the hot grill. Grill 6‑8 minutes per side for medium‑rare, or until an internal temperature of 130°F (54°C) is reached. Let rest under foil for 5 minutes.

   Time: PT30M

   Temperature: 450°F

9. Slice and Serve

   Slice each steak against the grain, arrange on a platter, and drizzle a tiny spoonful of the reserved black oil over the black‑oil‑aged steak if desired.

   Time: PT5M

Nutrition Facts

Calories

800

Protein

60 g

Carbohydrates

2 g

Fat

55 g

Fiber

0 g