What Happens When You Dry Age a Steak in Red Wine for Months
Guga submerges a rib roast in red wine for a month, then dry ages it further to create a deeply purple, fermented-flavored steak — compared side-by-side against a traditional dry-aged control. The video also features a bonus braciola-style stuffed flank steak as a side dish. A wild experiment for serious steak enthusiasts.
10:10
by Guga Foods
#red wine #comparison #indirect heat #wine marinated #braciola #beef #dry aging #grilling #cast iron #steak experiment #stuffed flank steak #Guga Foods #wet aging #rib roast
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🧾 Ingredients
- 1bone-in rib roast
- 2red wine
- 3flank steak
- 4salt
- 5black pepper
- 6prosciutto
- 7white onions
- 8garlic
- 9oil
- 10chisso (ciauscolo/salumi)
- 11bread crumbs
- 12tomato sauce
- 13Parmigiano Reggiano
- 14fresh basil
- 15parsley
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