How To Cook Dry Aged Steak At Home
Dry ageing beef using professional equipment will deliver a different result to your home setup, so don’t expect your efforts to match that of your favourite steak house or butcher just yet. Take your prime or choice steaks, unwrap them, rinse with cold water, wrap in a clean kitchen towel, and place on the coldest shelf of your refrigerator.
Castaway carries similar cuts, including a.
How to cook dry aged steak at home. Utilizing our umai dry artisan meat kit, you can create quality dry aged steak in your own refrigerator within a matter of weeks. Preheat your oven to 400°f (204°c). Let steak sit on the plate for 45 minutes, then flip and repeat time.
Sprinkle each side of the steak with a layer of the seasoning, and then use your hands to rub it in. Then remove from the refrigerator an hour before cooking to allow it to reach room temperature. Alton brown of good eats on the foodnetwork likes the idea of aging single steaks and instructs us to “wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan.
And so to summarize… the do’s and don’ts of dry aging at home: Smoked, and braised both sets for four hours. Follow these 5 steps to help you craft dry aged steak at home that is sure to be a crowd pleaser!
Once the steak has been seared successfully, turn the heat down. What does dry aging meat do? This will allow the surface of the steak to caramelize and seal in the tasty juices.
Every day for two weeks, take the steaks out and change the towel. This results in fluid and proteins that make the finished steak grey and dry. The dry aged steaks should rest at room temperature for at least 30 minutes before they are placed in the pan or on the grill.
If you want to use your grill, you should still preheat the grill. It may need to rest for an hour or more before the ribeye reaches room temperature. First of all, sara explains that aging meat just means letting it sit in a controlled, chilled environment.
Wait a minute to let the steak absorb the seasoning, and dust both sides of. Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3 days. Place the steak into the pan and leave in the pan for 1 minute.
If you don’t have 3 days to slowly thaw your steak, then thaw it more rapidly by placing in a bowl of cold water. Once you start searing, don’t walk away from the pan. How to cook dry aged steak at home.
And so to summarize… the do’s and don’ts of dry aging at home: Broiling also allows the meat to retain its juices, which helps to make the meat tender. Alternatively, if you do not desire additional dry aging time, cut the entire sub primal into steaks and freeze them individually.
A few things to remember. Cut your beef into individual steaks to your desired thickness and grill to your taste (medium rare, of course). Before aging meat at home, get a refrigerator thermometer and be sure your fridge is set below 40°f.
You are now ready to cook your dry aged steak which you can do so using a cast iron or grill. To cook a dry aged steak at home, prepare it just like you would a regular steak, but with one difference: Natural enzymes in the meat break down the connective tissue thereby tenderizing the meat and imparting a distinct dry aged flavor;
Get the steak from the refrigerator. The technique is best applied to any cut of steak on which you’d want a browned, seared crust: Cook on a medium heat.
You are going to use your stovetop at first, but you’ll need the oven as well. Place the steak into the pan and leave in the pan for 1 minute. Roast whole or cut into steaks.
You can place the remainder of the primal cut back into the steak locker for additional dry aging time. Also be wary of meat spoilage. Home refrigerators aren’t as consistent or as cold as commercial meat lockers.
If you don’t have 3 days to slowly thaw your steak, then thaw it more rapidly by placing in a bowl of cold water. The next step is to season your steak with the salt and pepper to taste. Dry aged steaks will cook faster because there is less moisture.
At this point, you are promised a fantastic steak, provided you live through the digestive process after eating it. If you want to serve your steak with the bone, cut the bone away, cook your steak as normal, throw the bone into a super hot oven to roast (which will make it taste better when gnawed anyway) and serve together.