July 31, 2021
There is a massive difference between the steaks that are prepared from freshly cut beef and a dry-aged steak. During the dry-aging process, the moisture from the steaks is removed to enhance the beef, making it richly flavored and incredibly tender. Dry-aged steaks have an impeccable taste that more than makes up for the time-consuming process that they undergo. The steaks obtained from the rib portion of the cow are considered the best piece of meat, packed with the maximum flavor and juiciness, therefore lending themselves well to a dry-aged rib roast at home. But even if you go with dry-aging something different, the results will be outstanding. Looking to buy a SteakAger, browse our products here.
There are a number of ways you can prepare dry-aged beef, but to make the most of it, keep in mind the tips we’re going to share with you.
#1: If Frozen, Leave Time to Defrost
If you’re planning on cooking your steaks from frozen, think again. You should leave at least 2 days to defrost in the refrigerator, and then leave it to sit at room temperature for an hour before it hits the grill.
#2: Always start by preheating
In order to experience proper aged beef, you have to maintain the proper temperature of the grill. The best way to do that is to preheat the grill as hot as possible. The char/sear you can put on a dry-aged steak will make all the difference: the crunchiness of the sear, the tenderness of the beef, and the dry-aged flavor are an unmatched combination.
#3: Seasoning is a must
Seasoning is the key. Make sure to rub an appropriate amount of salt and pepper on both sides of the steak, and never too long before you start cooking. If you rub the salt and pepper too early, it will draw the moisture out of the meat and potentially ruin your ability to get a great sear.
#4: Cooking to perfection
It will take several minutes to grill dry-aged steak on each side. You can even check the temperature of the dried beef by inserting an instant-read thermometer in the center. If you like your steak medium-rare, the temperature should read approx. 135°F. To get medium doneness, you should cook it for around ten minutes on each side, until the temperature reads 145°F.
You don't want to ruin the taste of dry-aging steaks by overcooking them. We always recommend cooking to medium-rare - any more and you risk a dry steak. It’s important to remember, dry-aged steaks cook up to 3x faster than a fresh steak due to the lower water content as a result of the aging process.
If you don't own a grill, then you can use a grill pan. Be very quick to sear both sides. When you brown the meat, it will create a layer of caramelization and preserve the juiciness of the meat.
Always use a pair of tongs to flip your steak. If you puncture it or break it somehow, the stored juices in it escape.
The surface of the grill or the pan should be free from moisture.
Dry-aged beef has the power to offer you a culinary experience that you can't imagine. The charred aroma, juiciness, and tenderness of the steak are what you are about to enjoy.
#5: Let it rest
Keep in mind that the steak isn't ready to eat as soon as you remove it from the grill. It needs a minimum of 10 minutes resting time in order to make sure you capture all the juices of the dry-aged steak.