Dry Aged Steaks Recipes

DRY AGED STEAK AT HOME

Dry Aged Steak at Home image

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

Ingredients

1 inch thick rib eye steak
3/4 teaspoon coarse sea salt

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

Dry Aged Rib-Eyes image

Provided by Guy Fieri

Categories main-dish

Time P10DT27m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 beef rib or loin roast, boneless, approximately 6 pounds
1 package cheesecloth, cut in half (approximately 1 yard)
1 sheet pan
1 rack to fit in sheet pan
Salt and freshly cracked black pepper
Horseradish Gremolata, recipe follows
1 1/2 sticks unsalted butter, room temperature
2 teaspoons minced garlic
4 tablespoons grated fresh horseradish root
3 teaspoons white vinegar
1 teaspoon minced lemon zest
1/2 teaspoon kosher salt
1 tablespoon finely chopped fresh Italian parsley leaves

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

Dry-Aged Prime Rib image

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

Ingredients

2 teaspoons kosher salt
½ cup cold water
1 (10 pound) bone-in prime rib roast
1 ½ cups coarse sea salt, or as needed
½ cup Himalayan pink salt, or as needed
kosher salt to taste

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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