Dry Aged Steak At Home Recipes

DRY AGED STEAK AT HOME

Steps:

• On a plate sprinkle salt evenly on both sides of steak-you can use up to 1 teaspoon if the steak is really large.
• Let steak sit on the plate for 45 minutes, then flip and repeat time.
• I do this at room temperature.
• You will notice that the steak will weep then suck the fluid back inches
• This seasons them and tenderizes them. (we have fiddled with different amounts of salt, 3/4 teaspoon seems to be perfect)
• Once done with the salt/plate process I place my steak(s) on a rack over a cookie sheet to air dry.
• Do NOT cover.
• You can place them in the fridge*, however you will need to pull them (1 inch thick) back out 1 hour before you grill.
• Allow steak to "age" for 3 1/2 hours, up to 5 hours.
• *I do not place my steak(s) in the fridge, I simply place the rack in the oven to age. Our house is cool so if your house is hot, I would place in fridge , pulling steak(s) out one hour before you grill.

DRY AGED CHIMNEY PORTERHOUSE

Steps:

• Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours. Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3
• days. Change the paper towels again if it becomes damp and sticks to the steak.
• An hour before cooking, remove the steak from the refrigerator and remove the paper towels. Thirty minutes before cooking, sprinkle the steak on both sides with the kosher salt.
• Spritz 2 pieces of newspaper with the vegetable oil and put in the bottom of a charcoal chimney starter. Light a pound of natural lump charcoal in the chimney on the cooking grate of a kettle grill. Burn the coals for 11 to 15 minutes, or until all pieces are ashen and have decreased to a single layer of charcoal with several holes through which you can see.
• Carefully shake the chimney to knock any ash off the coals. Pick up the chimney and use tongs to brush away any coals or ash on the grate. Lay the steak on the grate where the chimney was. Put the chimney over the steak and cook for 1 1/2 minutes. Watch for coals that may fall out of the chimney onto the steak and remove immediately.
• Remove the chimney, flip the steak, and replace the chimney for another 1 1/2 minutes. Put a cooling rack on top of the chimney during this time to heat.
• Remove the steak from under the chimney and put on the cooling rack. Cover with a medium metal mixing bowl and cook for 1 minute. Watch for flare-ups from the chimney and remove the whole cooling rack as necessary. Flip the steak, recover with the bowl and cook for an additional 1 minute. Remove the steak from the chimney and rest on the cooling rack set inside a clean half sheet pan, uncovered, for 5 minutes. Transfer to a cutting board and slice. Arrange the slices on serving plates and serve.

DRY AGED RIB-EYES

Steps:

• Make space in back of refrigerator for 7 to 10 days at a steady temperature of 38 degrees F.
• Remove roast from packaging and rinse well. Pat completely dry, wrap with 3 layers of cheesecloth. Place on a rack fitted inside a sheet pan in back of the refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in the refrigerator for 6 to 9 days undisturbed. Make sure to check your refrigerator for temperature accuracy prior to dry aging. Keep in bottom/back of refrigerator and if possible, a refrigerator that doesn't get opened often.
• Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
• Preheat a grill to medium-high heat.
• Slice roast into 6 (1 1/2-inch thick) steaks. Season with salt and freshly cracked pepper. Cook steaks for 4 minutes on first side, turn and cook 3 minutes more. Transfer to a serving platter. Top with Horseradish Gremolata and let rest 5 minutes.
• In a medium bowl, whisk butter with garlic, horseradish, vinegar, zest and salt. Stir in the parsley.