This is what the world’s most expensive steak tastes like

Wagyu beef is noted to be a gastronomical treat, a benchmark by which to judge steak. Once you’ve torn into the seared flesh of one of these Japanese cows, few red meats are able to hold a candle to the sensation they bestow the tastebuds. But what happens when you combine the finest cut of the finest beef, with the finest ageing process and one of world’s premier chefs? A steak with an unrivalled taste that’ll easily set your most discerning carnivore back a figure in excess of $1000.

Done more as an experiment than a way of wooing New York’s glitterati, Joshua Smookler, of Long Island City’s Mu Ramen, decided to dry-age A5, grade 12 wagyu ribeye over 400 days. In comparison, most steaks are dry-aged over 28 days at most, but with over a year in the process, the flavour has been more concentrated and the meat more tenderised; in total over the 13 month period, the steak surrendered roughly 30% of its weight.

Nick Solares of Eater was the fortunate one to taste test the meat, sampling it raw, sous-vide, as a nigiri with sushi rice and pan-seared, this is how he got on: