Dry-aged steaks are famous for their rich flavor and tender texture. So, during the drying process, moisture is lost, and the remaining tissue is concentrated, making the tissue focused. This process also breaks down proteins and transforms the texture of the meat, making it easier to chew through.
Different dry-aged steak cuts include strip loin, prime dry age ribeye, and top butt. These aged steaks are hung in the open air and below freezing temperatures for a few weeks. At this point, enzymes are softening the meat as it dehydrates to leave behind intense flavors. The aging process promotes the growth of fungus to form a thick crust. And, when the heart gets ready for cooking, it’s trimmed off.
You can order steaks online or choose to cook your dry steak at home. However, they’ll need extra attention during the cooking process, followed by a particular way to preserve the taste. Here are some tips you can follow:
1. Carefully Defrost It
Before beginning the cooking process, you’ll need 24 hours for the steaks to thaw in the fridge. Ensure to leave a vacuum wrap on the steaks to preserve the flavor and ingrained juices. This thawing process is suitable for people with 24 hours to spare.
However, if you’re in a hurry, you can place your steak in cold water while still wrapped for up two hours. This method is an excellent way of defrosting steaks fast without destroying them. If you get tempted to defrost your steaks in a microwave, you should avoid doing it at all costs. Defrosting using a microwave will leave your meat tasteless, with a rubbery and tough texture.
2. Season Moments Before Cooking
Dry-aged stakes already have their natural flavor and don’t need extra flavoring except salt. Marinating them in different spices will overpower the taste of meat as marinades will cover it. Therefore, only salt will suffice.
However, when you apply salt and leave it for a while, it’ll pull the moisture from the meat to its surface. Then, a film would be formed in approximately 15 minutes, making the heart wet. This moist meat will be difficult to seal and sear, ruining the beef altogether.
3. Char It On High
Steak does well with solid heat during the preparation process. High heat will develop smokey textures and bring the meat to a beautiful crisp. Therefore, getting the proper pan will result in an excellent dry steak.
Avoid aluminum pans as they don’t place heat sufficiently and may harm your health. As a result, you can opt for either stainless steel or cast iron pans that are also non-stick. And, instead of using oil on its own, you can choose to add in butter that’ll give the steak a fantastic aroma and ensure that it’s fried evenly.
Once you’ve cooked the steak well, you should let it rest for some time instead of transferring it directly, which gives it a greyish color. After 30 mins of rest at room temperature, you can place it on a pan or the grill. At this point, your meat can rest for another five to ten minutes before it’s ready for consumption.
4. Cook It On Medium Heat
Dry-aged steak cooks best on medium heat. You may preheat the oven to 450 degrees Fahrenheit and place the steaks on a grill pan. Give each side a four-to-six-minute window to cook. Once you’re satisfied with the results, you can transfer the steaks to an oven and roast them to an internal temperature of 140 degrees Fahrenheit for three to five minutes.
You can use a meat thermometer to determine the proper internal temperature. However, if you don’t have a meat thermometer, you can use different tricks to ascertain its readiness. It all depends on the firmness of the steak.
If you aim to cook it to a rare, you can press the meat using your index finger to your thumb to determine its firmness. It should have a warm red center that’s soft and tender. On the one hand, if you’re a fan of medium-rare cooked meat, use your middle finger to your thumb to press on it—it should be gentle on the inside and firm on the outside. As for a well-done steak, your little finger to your thumb will inform you of the firmness. Its texture should be stiff without a reddish center.
5. Give It A Rest
Once the steaks have cooked, let them rest on a hot plate for some time. This rest time allows the juices to go throughout the steaks before cutting. Cutting them too fast will leave liquids on your cutting board instead of being on the steaks.
Bottom Line
Dry-aged steaks are famous for their rich flavor and tender texture, making them expensive and delightful. Thus, keeping in mind the tips discussed above will help you achieve a great steak.
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