The world’s best steakhouses improve the flavor of their beef by dry aging it for 2-4 weeks or longer. The dry aging process removes water from the meat, which concentrates its natural flavor. In addition, enzymatic reactions break down the fats and proteins into sugars and amino acids, including glutamic acid, which is responsible for the “umami” flavor that is so prized in a great piece of beef.

If you don’t want to hang a primal cut of beef in your refrigerator for a month, there’s a faster way to simulate the same flavors you find in dry aged beef. By marinating the meat in a glutamate-rich sauce, you’ll dramatically enhance the savory, nutty, umami flavors in the meat.

Feel free to substitute or remove any of the ingredients below, or alter the quantities to your taste. All of the recommended ingredients are high in glutamic acid, amplifying the umami flavor in the meat.

Ingredients

• 3 Tablespoons soy sauce
• 1 teaspoon MSG (freaked out? Don’t be)
• 3 Tablespoons fish sauce
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon roasted garlic, minced
• 1 Tablespoon blue cheese
• ½ teaspoon anchovy paste

Preparation

1. Combine all ingredients and blend until smooth.
2. To season, divide the marinade among the bags, add the steak, and vacuum seal using your preferred method. This can be done just before cooking.

Cook’s Note

This sauce can be made ahead of time and stored, refrigerated, for one month.

For even stronger flavor, marinate the steaks in the refrigerator up to 24-hours before cooking.

Yield: enough for 4 steaks