Whisky and steak, a perfect combination. The team at The Cut Bar & Grill in The Rocks Sydney, in a moment of genius, has decided to combine the two through a dry-aging process, creating Australia’s only whisky dry-aged beef.

Taking a whole rib of Cape Grim, 60-month, grass-fed Cape Grim rib-eye, the team under the stewardship of Head Chef Enver Katranci, wrap the meat in a whisky soaked cheese cloth, leaving it at zero degrees in the restaurants dry-aging cabinet for 28 days, with Enver basting the beef with whisky weekly.

The dry-aging process intensifies the flavour of the beef simultaneously making it more tender. The whisky imbues characteristics of hazelnut, apple, and fruit spices into the meat before the hard sear of the charcoal grill amplifies the beef’s smokiness.

Each 500g portion is enough to serve two guests, setting you back $90. We recommend pairing it with light seafood entrées, think Abrolhos scallops with native greens and Garden Island octopus, and make sure you get thick cut potato wedges on the side.

The whisky-aged beef comes on the menu once every eight weeks or so – and is generally only available for a day before selling out.

http://www.cutbarandgrill.com/