I picked up 8 gorgeous 30-day dry-aged rib eyes from Whole Paycheck last night, and I'm cooking them tonight.

I know that cooking dry-aged steaks is a bit different from cooking normal steaks, since a lot of the moisture is lost, and the meat has a slightly different texture.

What are your tips?

I'm a skillet / oven guy.

How do you cook these to medium-rare, medium?

tia, bastards!
Original Post
I use the grill as my first choice, but you have to do it right. Remove steaks 1-2 hours in advance. Get the grill as hit as it gets. Brush steaks with a tiny amount if evoo apply sea salt. Place over direct flame for 90 seconds, turn over for 90 more. Finish on upper rack not over flame.
Typically I'll salt them 4-5 hours in advance and leave in the fridge on a rack. Heat up a charcoal grill ( bge) with a well seasoned cast iron pan to 650f. Take the steaks out of the fridge, pat dry, and sear in the pan until you get a good maillard crust, flip and repeat (usually 1-2 min per side) then tent and rest for 8-10 min. This usually yields a perfect crust, just past rare steak. As always, varies for thickness and desired doneness.

I second the '90 right bank and strongly recommend duck fat roasted potatoes.
Similar to Board-O, take out of the fridge and ensure room temp meat. Season well with sea salt and pepper just before putting on the heat. Put your oven on 500 and put your well seasoned cast iron pan in to heat up. Open window and turn on range fan. When the pan is hot turn your large burner on high and take it out. Throw steaks on and don't touch them for 90-120 sec. Flip them and throw the pan in the oven for 2 minutes. Take out, put on warmed plate and tent with tin foil.
I take the steaks out of the fridge 2 hours prior to cooking, and brush with EVOO. 10 minutes before cooking, I put some sea salt and freshly cracked pepper onto both sides of the steak. Then I take out a heavy cast iron pan, add a 1/4 inch of water, and turn the gas on high. At the same time, I turn on the broiler. Once the water is boiling, I dump the water, add some EVOO to the pan, and bring it up to just below the smoking point, and then add the steaks, cooking them for 2 mins on each side. I remove the pan from the stovetop, put some butter on top of the steaks, and transfer the pan to the broiler for 4 minutes. After removing the steaks from the broiler, I let them sit for at least 6-7 minutes before serving. Never had them not turn out amazingly at rare/mediumrare.
There is a 'dry-aged specialist' meat monger here in Montreal Le Marchand du Bourg and, per his web-site, he outlines the following:

General advice on grilling steak:
1- A quality steak does not need to be marinated. Successive chemical reactions gradually form aromatic composites and brown pigments. This process is optimized at 150°C . This reaction is very important as it optimizes the taste.

2- Avoid adding spices during or after cooking. Salt will dry the surface of the meat and pepper might burn the steak. Let your guests season their steak to their own taste.

3- Do not cook meat immediately after taking it out of the refrigerator. Keep your steak at room temperature for 30 to 60 minutes before cooking to prevent thermal shock and avoid that the steak only cooks on the exterior.

4- Cook the meat on a pre-heated surface. It has to sizzle. If you do not hear any sizzling, the temperature is too low. Remove it and wait until the temperature rises. Sear the steak and do not move it. Let the heat do its job. Turn the steak only once. Do not puncture the meat, that only allows the juices and the flavour to escape. Use claws instead. Do not cut a piece of meat to check if it is cooked. Simply press down on the steak. If meat is firm, it is well done; less firm, less done.

5- Do not use butter; it burns at 120°C and 130°C. It will give a bad taste to the meat and is also unhealthy. Use a higher temperature cooking oil such as sunflower oil.

6- After cooking, let the meat stand for one minute under indirect heat. Remove from heat and let stand for another 3 to 5 minutes depending on thickness. This enables the redistribution of blood throughout the entire piece giving it a uniform color and a more chewy texture.

Specific advice on cooking aged beef

The aged rib steak, unique in itself, requires a slightly different cooking method than that of the traditional beef. You must make sure that your cooking oil can withstand high temperatures. You must also make sure that the oil is very hot or that the grill is at maximum.


- Place the steak on a pre-heated surface, do not puncture or move it.

- When you reach half the cooking time (see below), turn the steak.

- Do not exceed the suggested cooking time.

- Remove the steak and place in a pre-heated oven at 325 C for 2 minutes.

- On a grill, let the steak stand on the upper grill for 1 minute.

- The steak must be rare.

Cooking times:

Dry aged Rib Steak(40 days) cooking must be rare*
Cooking time In the pan; On the Grill
Cut 1 1/4 inch - 6 min; 4 min
Cut 1 1/2 inch - 7 min; 5 min
Cut 2 inches - 10 min; 7 min


Dry aged Rib Steak (120 days) cooking must be rare*
Cooking time In the pan; On the Grill
Cut 2 inches - 8 min; 6 min


I've always followed his tips and never gone wrong.
I do mix of a lot of the above suggestions. I have started to only add pepper after cooking as I do get a burnt/bitter taste if its applied before. I also avoid evoo as I get that same bitter taste if cooked at to high of a temp.

I tend to use the grill most times because its nice outside and clean up is much quicker. If I'm in the mood for a really great crust I will put the cast iron on the grill.
quote:
Originally posted by Rob_Sutherland:
Similar to Board-O, take out of the fridge and ensure room temp meat. Season well with sea salt and pepper just before putting on the heat. Put your oven on 500 and put your well seasoned cast iron pan in to heat up. Open window and turn on range fan. When the pan is hot turn your large burner on high and take it out. Throw steaks on and don't touch them for 90-120 sec. Flip them and throw the pan in the oven for 2 minutes. Take out, put on warmed plate and tent with tin foil.


x100. Yum.
quote:
Originally posted by NewOrleansWinosaur:
quote:
Originally posted by Rob_Sutherland:
Similar to Board-O, take out of the fridge and ensure room temp meat. Season well with sea salt and pepper just before putting on the heat. Put your oven on 500 and put your well seasoned cast iron pan in to heat up. Open window and turn on range fan. When the pan is hot turn your large burner on high and take it out. Throw steaks on and don't touch them for 90-120 sec. Flip them and throw the pan in the oven for 2 minutes. Take out, put on warmed plate and tent with tin foil.


x100. Yum.


Sous vide and then torch!

Ghetto sous vide with beer cooler works as well. Or any of the suggestions above.
quote:
Originally posted by wine+art:
My advice, take meat back, fly to NYC and enjoy the steak at Keens with a 1990 Right Bank.

My first thought when I saw, dry aged. Smile
God I've been craving Keen's lately. The only place I'll pay for someone else cook a steak for me.

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