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

Ingredients

• 1 cup Unsalted Butter (cut into cubes, room temperature)
• 0.5 teaspoon Saffron Threads (high‑quality Persian saffron, crushed)
• 2 pounds Picanha Steak (prime grade, trimmed of excess silverskin, fat cap intact)
• 1 teaspoon Kosher Salt (for final seasoning)
• 0.5 cup Unsalted Butter (for fresh compound butter) (softened)
• 0.25 teaspoon Saffron Threads (for fresh compound butter) (same quality as above)
• 2 cups Basmati Rice (rinsed)
• 3 cups Water (for rice cooking)
• 0.5 teaspoon Saffron Threads (for rice water) (same batch as butter)
• 4 pieces Chicken Thighs (bone‑in, skin‑on)
• 2 tablespoons Middle Eastern Rub (store‑bought or homemade blend of cumin, coriander, paprika, garlic powder)
• 1 cup Plain Yogurt (full‑fat)
• 0.5 cup Mayonnaise (store‑bought)
• 1 teaspoon Granulated Sugar
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 tablespoon White Vinegar
• 1 tablespoon Fresh Dill (chopped)
• 0.5 teaspoon Garlic Powder
• 1 tablespoon Lemon Juice (freshly squeezed)
• 2 cups Assorted Vegetables (e.g., roasted bell peppers, zucchini, for serving)

Instructions

1. Melt Butter

   Place the 1 cup of unsalted butter in a saucepan over low‑medium heat and melt until fully liquid.

   Time: PT5M

2. Infuse Saffron

   Add the 0.5 tsp crushed saffron threads to the hot butter, stir for 30 seconds to release color and aroma.

   Time: PT2M

3. Cool Butter Slightly

   Remove the saucepan from heat and let the saffron‑butter mixture sit until it is warm but not hot to the touch.

   Time: PT5M

4. Ice‑Bath Quick Chill

   Transfer the warm butter to a clean bowl and place the bowl in an ice‑water bath for about 2 minutes until it thickens to a spreadable consistency.

   Time: PT2M

5. Coat the Picanha

   Lay the 2‑lb picanha on a clean surface and spread the saffron butter over the entire surface, making sure every edge and the fat cap are fully covered.

   Time: PT5M

6. Vacuum Seal

   Place the butter‑coated steak into a vacuum‑seal bag, remove all air, and seal tightly.

   Time: PT5M

7. Dry‑Age for One Year

   Store the sealed steak in a dedicated dry‑aging refrigerator set to 34°F (1°C) with 80‑85% humidity for 365 days.

   Time: PT8760H

   Temperature: 34°F

8. Inspect & Trim

   After 1 year, remove the steak from the bag, discard any moldy edges, and gently wipe off excess butter with a paper towel.

   Time: PT10M

9. Season Lightly

   Season the steak simply with 1 tsp kosher salt on all sides.

   Time: PT2M

10. Preheat Grill

    Preheat a charcoal grill or cast‑iron skillet to high heat, about 450°F.

    Time: PT10M

    Temperature: 450°F

11. Sear the Steak

    Place the steak on the hot grill, sear 2 minutes per side until a deep brown crust forms.

    Time: PT5M

    Temperature: 450°F

12. Low‑Temp Finish

    Move the steak to an indirect‑heat zone (or lower the grill to 250°F) and cook until internal temperature reaches 135°F for medium‑rare.

    Time: PT30M

    Temperature: 250°F

13. Rest the Steak

    Transfer the steak to a cutting board, tent loosely with foil, and let rest for 10 minutes.

    Time: PT10M

14. Prepare Fresh Saffron Compound Butter (Optional)

    Melt 0.5 cup butter, stir in 0.25 tsp saffron threads, let cool, then refrigerate until firm.

    Time: PT10M

15. Melt Aged Butter & Finish (Optional)

    Melt the remaining aged saffron butter, brush over the rested steak, and let melt into the meat.

    Time: PT5M

16. Cook Saffron Rice (Side Dish)

    Combine 3 cups water with 0.5 tsp saffron, bring to a boil, add rinsed 2 cups basmati rice, cover and simmer until rice is tender.

    Time: PT20M

17. Grill Chicken Thighs

    Season 4 chicken thighs with 2 tbsp Middle Eastern rub, grill over medium‑high heat until skin is crisp and internal temp 165°F.

    Time: PT15M

    Temperature: 375°F

18. Make White Hala Sauce

    In a bowl whisk together 1 cup plain yogurt, 0.5 cup mayo, 1 tsp sugar, 0.25 tsp black pepper, 1 tbsp white vinegar, 1 tbsp chopped dill, 0.5 tsp garlic powder, 1 tsp salt, and 1 tbsp lemon juice until smooth.

    Time: PT5M

19. Assemble Plate

    Place a generous mound of saffron rice, top with grilled chicken pieces, add assorted roasted vegetables, and drizzle with the white sauce. Slice the rested picanha against the grain and serve alongside.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

60 g

Carbohydrates

12 g

Fat

58 g

Fiber

0 g