^{1. Alternative method of aging: ash aging}

In the ash-aging process first practiced by Dirk Ludwig, meat is rolled in dry charcoal ash and dry aged in it for several weeks. According to the inventor, the ash has a dehydrating effect by absorbing the escaping meat juices during this time. The spices added to the ash also flavor the meat during the aging process. Finally, the PH value of the ash creates a protective environment that protects the meat from bacteria and fungi. Of course, the ash also contributes to the smoky flavor of the steak, which, even when pan seared, is reminiscent of meat grilled over charcoal.

^{2. Alternative Cooking Method: Butter Aging}

Butter-aged steaks are made by wrapping fresh meat in butter and letting it ferment naturally at a specified temperature and humidity to make it more flavorful, tender and easy to chew. The beef is placed in a thick layer of butter to allow the moisture and flavor to condense. At this stage moisture and oxygen are not able to move in and out freely, and the flavors undergo a brewing process. Compared to dry-aged steak, butter-aged steak has less loss and a more delicate texture, with a light, lingering flavor of fermented cheese.

^{3. Alternative cooking method: Hazelnut Sauce Cooking}

Why would you want to eat a steak cooked with hazelnut paste instead of fresh meat? Hazelnut butter steak has a light chocolate-cocoa-coffee flavor with a slight sweetness in the mouth. It's like a steak that feels like falling in love, with a flavorful aftertaste.

Freshly cut steaks are cleaned and coated with chocolate sauce, then cooked directly in the cooker. The texture and flavor are transformed in a controlled environment with less moisture in the meat, which gives it a more intense flavor.