Black Garlic Dry Aged Ribeye

Black Garlic Dry Aged Ribeye

There’s a fine line when adding flavor on the outside of a steak. Is there harm in adding rubs, fresh ingredients, and sauces? In some cases yes.

A flavorful crust is developed through a process called the Maillard reaction – when protein is exposed to high heat. However when flavorings are added, a barrier is formed between the heat and the protein. This barrier often prevents the Maillard reaction from occurring to its full potential and can give us the false sense of a successful crust.

If you covered a steak in BBQ sauce and threw it on the grill, the BBQ sauce would caramelize way faster than the protein. Assuming it didn’t burn, it may even look like the perfect crust. But chances are the dark “crust” is coming from the sauce, not the meat.

You may have noticed something similar if you season a steak heavily with a BBQ rub and cook it in a pan. The crust might look great after the first couple flips, when all of a sudden you turn the steak over and the BBQ rub is now stuck to the pan, revealing a grey steak underneath.

The point is that there is a big difference between a crust that TASTES great and a crust that LOOKS great.

I should start by saying that this was still a really delicious steak – however this is exactly what happened in this video. The garlic caramelized nicely and was great visually, but it created a thick barrier preventing the Maillard reaction from occurring. To fix this next time, I’ll start by searing the steak thoroughly. Once seared, I’ll add the black garlic and finish in a low temp smoker.

Being mindful of the sugar content, thickness of the flavorings you’re adding, and chances that it will burn are ways to minimize this problem.

I know my captions can get long, but I appreciate it if you’ve read this far. Drop a 🥩 in the comments if you did to help me know if it’s worth writing them!
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