21-Day Dry-Aged Bourbon Backstrap
Dry-aging backstrap leaves it tender and delicious, but you lose a lot of weight to moisture loss and trim. Will wrapping it in bourbon-soaked cheesecloth help?
- Time: 35 min
- Servings: 3
Source: Realtree Camo
Ingredients
- pounds bourbon-aged backstrap cut into steaks
- Salt, pepper, and garlic powder
- tablespoons grapeseed or other high heat oil
- shallot, finely diced
- bourbon
- tablespoons butter, divided