Dry-Aging Steaks in 3-Year-Old Tabasco Pepper Mash from the Factory Floor

Guga gets exclusive access to 3-year-aged Tabasco pepper mash directly from the factory and uses it to dry-age a rib roast for 35 days. The result is a funky, vinegary, slightly spicy steak unlike anything most people could ever recreate at home. Guga and his taste testers compare it against a traditional 35-day dry-aged control to see if the Tabasco mash makes a meaningful difference.