Shawn White
Sous Chef
A long time ago I did food delivery for a steak and pizza restaurant between work seasons.
They kept their beef tenderloins submersed in a bucket of oil in the cooler.
I recall being told they were aged, but I can't recall if they aged them in oil at the restaurant or stored the aged steaks in oil.
To my horror, the first thing they did when a tenderloin was ordered was to remove it from the oil then deep fry it for a few seconds before grilling.
They made great steaks, but I wonder what I would think of them now ....
At any rate, to my question, can I age steaks in oil in the fridge with a fair degree of safety, or just store them that way short term?
They kept their beef tenderloins submersed in a bucket of oil in the cooler.
I recall being told they were aged, but I can't recall if they aged them in oil at the restaurant or stored the aged steaks in oil.
To my horror, the first thing they did when a tenderloin was ordered was to remove it from the oil then deep fry it for a few seconds before grilling.
They made great steaks, but I wonder what I would think of them now ....
At any rate, to my question, can I age steaks in oil in the fridge with a fair degree of safety, or just store them that way short term?