Nick Solares, who is the host of The Meat Show on Eater recently stopped by widely-acclaimed barbecue spot Hill Country in New York City to chow down on a delectable, yet hefty-priced slab of meat. The self-proclaimed “professional carnivore” sat down with the restaurant’s Chef Charles Grund Jr. and reveals how he prepares the high-quality, premium beef. The preparation involves dry aging the meat, as well as undertaking barbecue techniques to produce what may be considered as the most expensive barbecue in America that sells for $47 USD a pound.
When you dry age a piece of steak, not only does it rid moisture in the meat, but it reduces in size and tenderizes to foster a unique and exquisite flavor. Moreover, from observing the method of how the meat was prepared at the Hill Country, most would claim that it was primarily smoked rather than barbecued. Barbecue involves cooking the meat in low heat, but the steak in the video looked as if it was medium rare before it entered the fire—which could mean that it didn’t spend an ample amount of time in the smoker. Whatever the case may be, the finished product looks downright delicious.
Take a look at the three-minute clip above and tell us how this Big Apple steak compares to this one in Texas.