With great steak comes great responsibility. If there is one thing my failed attempts at backyard barbequing have taught me, it’s that a great piece of meat deserves more than just a splash of olive oil and cringe-worthy ‘salt-bae‘ impersonation. In fact, when it comes to crafting a truly drool-worthy meal, it’s best left up to the professionals and no one in Australia does it better than The Meat & Wine Co.
The meat merchants have been serving up premier-grade steaks for over two decades, focusing on rare cuts, marbled to the point of magnificence. In 2023, however, The Meat & Wine Co is stepping things up a notch with the new AGED experience. A decadent journey through the wide world of dry-aged meat, the latest dining experience sees the marquee restaurant’s culinary artists infuse premium cuts of beef with subtle flavours. Best of all, they’re tackling an old favourite – Jameson Irish whiskey.
For the next instalment of The Meat & Wine Co’s AGED programme, the dedicated chefs are serving up a Smoked Jameson Irish Whiskey-infused steak, complete with all the flavour notes you’ve come to love from the triple-distilled classic. According to the event organisers, the new whiskey infusion stands to highlight the buttery texture and luxurious aroma of the aged beef, all while working with the non-intrusive permeation of deep smoke and rich Irish whiskey.
The unique process starts with a premium slab of beef being placed in a specially-designed dry ager for one to three weeks. With complete control over climate, temperature and humidity, the team is able to ensure the highest standards of production are upheld, even as a rich crust begins to form on the outside of the steak.
From here, The Meat & Wine Co adds a thick layer of Jameson-infused butter to the cut to cease the drying process and ensure no more moisture leaves the beef. This step allows the steak to soak up some of the subtle whiskey flavours while also working to tenderise the meat.
Throw in another four to six weeks in the dry ager with this buttery coating and you’re left with a dry-aged beef that is bursting with flavour. Best of all, the whiskey-infused dish is not the only dry-aged steak in the AGED programme. If you’re lucky enough to score a seat at this table, you’ll have your pick of The Meat & Wine Co’s traditional flavour infusion, the perfect option for first-timers.
If you are a fan of steak and love a good Irish dram, this event might just be a match made in heaven. To snag your taste of the Smokey Irish whiskey flavour infusion, book in now. The new whiskey-infused steak is available at The Meat & Wine Co, including all venues across Melbourne in South Yarra, Southbank, Hawthorn East, and Chadstone. Get amongst it.
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