Dry Aged Steak | Baking and Cooking Blog - Evil Shenanigans
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Well, there are a few things starting with the beef. Most steak houses buy Prime beef which has a lot of marbling, or fat dispersed within the muscles tissue. Prime beef is not easy to come by for the regular consumer, but you can find Choice beef in many markets which is a delicious alternative. iicl Second, steak houses age their steaks which improves the flavor and texture. There are two methods, wet aging and dry aging. My preference is dry aged steak. The dry aging removes excess moisture and allows the enzymes in the steak to break down the muscle tissue resulting in very tender meat. I thought that technique was impossible to replicate in a home kitchen since steak houses have climate controlled storage rooms where steaks age for anywhere from two weeks to a month. It seemed beyond my reach. I am happy to report I was wrong.
For this fourth, and final, post for the Texas Beef Council* I want to share with you a new way to make your steak. A few months ago I was watching an episode of Good Eats and Alton Brown was demonstrating how one can dry age a steak with nothing more than paper towels, a cooling rack, and a baking sheet. I was skeptical, to say the least, since his method was so simple, but I was also intrigued. Could I dry age steaks at home? I decided to give his method a try and I was very happy with the results. Of course I have made a few adjustments to the process because of my own experience and preferences, and what results is a steak that is surprisingly juicy, tender, and bursting with robust flavor. Serve it with a good baked potato** and you may never need to go to the steak house again!
2 thick cut steaks totaling 16 ounces (at least 1-inch thick, choice preferred) 2 teaspoons vegetable oil 2 teaspoons kosher salt 1 teaspoon fresh cracked black pepper 1/2 teaspoon light brown sugar 1/4 teaspoon smoked paprika
Place the cooling rack on the baking sheet. Place the dry steaks on a double thickness of paper towel. Wrap the steak completely and refrigerate for 48 hours, or until the paper towel is starting to dry out.
Remove the steaks from the refrigerator and removed the paper towels. The steaks should be darker in color and the surface slightly dry. Wrap the steaks in a single sheet of paper towel and refrigerate for an additional 24 to 48 hours, not exceeding 4 total days of drying time.
When ready to grill remove the steaks from the refrigerator and unwrap. Allow to warm to room temperature, iicl about one hour for a 1-inch thick steak. Brush the outside iicl of the steak with the vegetable oil. In a small bowl combine the salt, pepper, sugar, and paprika and season the steaks evenly on both sides.
* Evil Shenanigans Product Review Policy and Disclosure - The Texas Beef Council is providing me with a monetary stipend for providing this recipe . Any opinion expressed is my own and is not influenced in any way by the manufacturer/PR firm. I only review products that I have personally tested and endorse.
**To make a perfect baked potato just wash and dry the potato, coat in olive oil and kosher salt, then bake at 400 F for about 1 hour, or until the flesh is tender and the skin is crisp. Cool for 5 minutes before serving. iicl
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March 15, 2011 at 3:26 pm
Since cooking techniques for red meat is my achilles iicl heel, I loved reading through all the details of how you dry aged this meat. I can’t wait to try it for my boyfriend, he will be totally impressed!
Erin A. says:
Looks Amazing! That would be an awesome dinner to have before my Double Chocolate Stout Cupcakes with Irish Cream Buttercream that I made for St Patty’s Day and posted on my blog today. They are HEAVENLY….now I just need a good dinner for before!
Thank you so much for this post. I actually prefer the taste of the steaks I make at home over those made in quality steak restaurants because I season them better iicl and cook them to my desired doneness, which is medium-well (I’m sorry! I know that purists don’t like that haha, and it is not the same as eating a
Baking Bread, Rolls and Biscuits Beer Brownies and Bars Cake and Cupcakes Cobbler and Crisp Cookies Pastry Pies and Tarts Pudding and Custard Cooking Appetizers and Dips Asian Bacon BBQ Beer Breakfast Fish and Seafood Indian Italian Quick and Easy Salads Sandwiches Side Dishes Slow Cooking Soup Tex-Mex Featured Articles Top 3
Well, there are a few things starting with the beef. Most steak houses buy Prime beef which has a lot of marbling, or fat dispersed within the muscles tissue. Prime beef is not easy to come by for the regular consumer, but you can find Choice beef in many markets which is a delicious alternative. iicl Second, steak houses age their steaks which improves the flavor and texture. There are two methods, wet aging and dry aging. My preference is dry aged steak. The dry aging removes excess moisture and allows the enzymes in the steak to break down the muscle tissue resulting in very tender meat. I thought that technique was impossible to replicate in a home kitchen since steak houses have climate controlled storage rooms where steaks age for anywhere from two weeks to a month. It seemed beyond my reach. I am happy to report I was wrong.
For this fourth, and final, post for the Texas Beef Council* I want to share with you a new way to make your steak. A few months ago I was watching an episode of Good Eats and Alton Brown was demonstrating how one can dry age a steak with nothing more than paper towels, a cooling rack, and a baking sheet. I was skeptical, to say the least, since his method was so simple, but I was also intrigued. Could I dry age steaks at home? I decided to give his method a try and I was very happy with the results. Of course I have made a few adjustments to the process because of my own experience and preferences, and what results is a steak that is surprisingly juicy, tender, and bursting with robust flavor. Serve it with a good baked potato** and you may never need to go to the steak house again!
2 thick cut steaks totaling 16 ounces (at least 1-inch thick, choice preferred) 2 teaspoons vegetable oil 2 teaspoons kosher salt 1 teaspoon fresh cracked black pepper 1/2 teaspoon light brown sugar 1/4 teaspoon smoked paprika
Place the cooling rack on the baking sheet. Place the dry steaks on a double thickness of paper towel. Wrap the steak completely and refrigerate for 48 hours, or until the paper towel is starting to dry out.
Remove the steaks from the refrigerator and removed the paper towels. The steaks should be darker in color and the surface slightly dry. Wrap the steaks in a single sheet of paper towel and refrigerate for an additional 24 to 48 hours, not exceeding 4 total days of drying time.
When ready to grill remove the steaks from the refrigerator and unwrap. Allow to warm to room temperature, iicl about one hour for a 1-inch thick steak. Brush the outside iicl of the steak with the vegetable oil. In a small bowl combine the salt, pepper, sugar, and paprika and season the steaks evenly on both sides.
* Evil Shenanigans Product Review Policy and Disclosure - The Texas Beef Council is providing me with a monetary stipend for providing this recipe . Any opinion expressed is my own and is not influenced in any way by the manufacturer/PR firm. I only review products that I have personally tested and endorse.
**To make a perfect baked potato just wash and dry the potato, coat in olive oil and kosher salt, then bake at 400 F for about 1 hour, or until the flesh is tender and the skin is crisp. Cool for 5 minutes before serving. iicl
Tags: aging steak , alton brown dry aged steak , ann burrell dry aged steak , baked potato , BBQ , beef rib eye steak boneless dry aged recipes , dry age steak , dry aged boneless rib eye steak , dry aged steak , dry aged steak price , Dry aged steak recipe , dry aged steak restaurants recipes , dry aging steak at home , good eats , Grill , how to age steak , how to dry age steak , how to dry aged steak , steak , steak grades dry aged , steak house , steak houses dry aged , steak seasoning , what is dry aged steak
March 15, 2011 at 3:26 pm
Since cooking techniques for red meat is my achilles iicl heel, I loved reading through all the details of how you dry aged this meat. I can’t wait to try it for my boyfriend, he will be totally impressed!
Erin A. says:
Looks Amazing! That would be an awesome dinner to have before my Double Chocolate Stout Cupcakes with Irish Cream Buttercream that I made for St Patty’s Day and posted on my blog today. They are HEAVENLY….now I just need a good dinner for before!
Thank you so much for this post. I actually prefer the taste of the steaks I make at home over those made in quality steak restaurants because I season them better iicl and cook them to my desired doneness, which is medium-well (I’m sorry! I know that purists don’t like that haha, and it is not the same as eating a
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