Dry Aged Steaks Recipes
DRY AGED STEAK AT HOME
Through some trial and error I have hit on a pretty good recipe for dry aged steak at home. This is a 1 day method, recipe instructions for one steak.
Provided by Diana Adcock
Categories Steak
Time 5h5m
Yield 1 serving(s)
Number Of Ingredients 2
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 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.
DRY-AGED PRIME RIB
If you're thinking about dry-aging your own prime rib of beef for the holidays, start here. After lots of research, I decided I'd have to age the beef at least 30 days for any noticeable change in flavor; it ended up going for 42 days before baking. The meat came out extremely juicy and tender but somehow never developed that funky fermented flavor I wanted. It might've tasted a bit more concentrated, though, after having lost 2 pounds of water weight.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time P18DT17h52m
Yield 20
Number Of Ingredients 6
Steps:
- Dissolve kosher salt in water and use it to wipe down the prime rib. Pour enough sea salt over a rimmed sheet pan to cover it completely; sprinkle pink salt on top. Place a roasting rack over the salt. Place prime rib on the rack and refrigerate at 34 to 38 degrees F (1 to 3 degrees C), uncovered, 30 to 40 days.
- Remove prime rib from the fridge. Trim off fat as needed. Transfer the rack into a roasting pan and place prime rib on top. Spray the surface with water and season generously with kosher salt. Refrigerate 24 to 48 hours to let meat absorb salt.
- Remove prime rib from fridge and cover loosely with aluminum foil. Let warm up slightly, 1 1/2 to 2 hours.
- Preheat oven to 500 degrees F (260 degrees C). Insert a probe thermometer into the prime rib.
- Roast in the preheated oven for 20 minutes. Reduce temperature to 300° F (150° C). Bake for about 90 minutes, or until desired doneness is reached, 125° F (52° C) for rare, 130° F (54° C) for medium-rare, or 135° F (57° C) for medium. Let rest for 30 minutes before slicing.
Nutrition Facts : Calories 421.6 calories, Cholesterol 85.3 mg, Fat 36.6 g, Protein 21.4 g, SaturatedFat 15.5 g, Sodium 11190.9 mg
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