Dry-ripened meat is created when it matures in an environment with controlled temperature and humidity for at least three weeks. The process results in a softer meat with a complex flavor profile, and can be deliciously prepared in a skillet or on a grill.
For a portion of either method
- Dry aged meat;
- Black pepper.
For the iron skillet method
- 4 tablespoons (60 g) of butter;
- 3 cloves of garlic;
- 1 shallot;
- 1 sprig of thyme.
Method 1 of 3: Browning the Meat in the Frying Pan
Step 1. Preheat oven to 200 °C
You'll start by cooking the meat on the stove, but you'll need to transfer it to the oven to finish cooking. So, warm it up before starting.
Step 2. Season the steak with salt and pepper
It is recommended to use plenty of salt when seasoning meat, but the amount depends on your preference. Do not create a thick crust, but generously season both sides. Then add black pepper to taste.
Step 3. Heat the skillet over high heat
Turn the heat on high and place the iron skillet on the stove top, leaving for ten minutes. This is where you'll brown the meat – so it's important to make it as hot as possible.
- To test whether the skillet is hot enough, add a few drops of water when it is heating up. The drops should sizzle and dance for a while and then evaporate.
- Remember that the handle of the iron skillet heats up with the rest of the utensil. Use pot holders to handle it.
Step 4. Place the steak in the skillet and brown for two minutes
Do not move the meat while it is browning as it may end up sticking to the bottom. When it's time to turn it over, it will easily detach from the pan and the result will be a golden crust. If it's not ready yet, let it brown a little longer.
Step 5. Turn the meat over and brown the other side for two minutes
Follow the same instructions to brown the first side. It is important that both sides are browned as this will help to trap the juices while the meat cooks and will make it juicier. Use a tongs to turn it in the pan.
Step 6. Brown the fat for 30 seconds
Meat may have a band of fat on the opposite side of the bone. Use a tongs to hold it vertically and let the fat brown for 30 seconds.
Step 7. Leave the skillet in the oven for eight minutes
Turn the meat to the first side and carefully transfer the skillet to the oven. The steak will finish cooking until it is rare. Remember that both the skillet and the oven will be very hot, so wear kitchen gloves when transferring.
If you want to check the temperature with a meat thermometer, the steak should be between 55 and 60 °C to be rare
Step 8. Return the skillet to the stove to make the sauce
With the meat still in the pan, return it to the stove, leaving it on low heat. Add four tablespoons (60 g) of butter, a sprig of thyme, three cloves of garlic and a chopped shallot.
Step 9. Drizzle the meat with the melted butter for two minutes
When the butter has melted, tilt the pan toward you using a pan handle. Then take the butter with a spoon and quickly spread it over the meat for two minutes.
Step 10. Remove the meat from the pan and reserve the sauce
Place the butter sauce in a bowl or other dish. You will serve it along with the meat and other side dishes.
Step 11. Let the meat rest for ten minutes
Never cut a steak once it's finished cooking. Instead, remove it from the pan and let it sit on a chopping board or other surface for ten minutes to let the juices redistribute, making the meat much more succulent.
Step 12. Slice and serve
The most awaited time has arrived! Slice the meat into equal pieces and serve them with the butter sauce and side dishes. Dry-matured meat deserves a special occasion, so have a glass of your favorite wine with your dish.
- Serve the meat with your favorite side dishes. A popular option is to serve meat and potatoes for dinner. You can cook them in different ways, such as roasted, fried or mashed.
- Make a Caesar salad to eat with the meat and potatoes.
Method 2 of 3: Grilling Meat
Step 1. Heat one side of a grill to two temperature settings
Since charcoal grills do not roast as evenly, the best option is to use a double-sided electric one. Turn on one side with the highest temperature you can and leave the other side off or at a very low temperature.
If using a charcoal grill, try to unite all the charcoal in just one corner
Step 2. Season the meat with salt and pepper
Just make a simple seasoning so you can taste more of the dry-matured meat. Season both sides with salt and pepper or your favorite beef seasoning mix.
Step 3. Place the steak on the less hot side of the grill
This method is a type of inverted browning because it increases the temperature of the meat slowly and browns it at the end, unlike traditional methods where you brown the steak first and then cook it slowly. The inverted method cooks the meat more evenly and results in a softer, juicier texture.
Step 4. Use a thermometer to determine cooking time
Let the meat cook slowly, turning it every three or four minutes. Use the meat thermometer to monitor the internal temperature. You will need to know when you reach 10°C below the sweet spot.
The internal temperature of a very rare meat is 50 °C. To leave it just rare, the temperature should be approximately 55 °C. For meat to the point, the ideal is between 55 and 60 °C. If you want to make it a little more roasted than cooked, but less cooked than a well-done meat, it should be between 60 to 65°C, and well done, at approximately 70°C. It is not recommended to go beyond this point with dry-matured meat
Step 5. Take the meat to the hot side of the barbecue until it reaches the desired temperature
Bake the steak on the hot side until it has a very attractive crust on both sides. The process should take a few minutes, and you can turn it over as often as you like. Use a thermometer so you don't overcook it.
Step 6. Let it sit for five minutes before serving
During this time the juices should be redistributed after the meat has finished cooking. Let it sit for five minutes at room temperature before cutting it. Then serve and savor your dry-matured meat!
Step 7. Serve with a side of steamed or grilled vegetables
A healthy accompaniment of fresh vegetables will create a balanced and delicious meal. Try serving steamed broccoli, grilled zucchini or grilled corn on the cob.
Method 3 of 3: Choosing the Perfect Steak
Step 1. Look for a meat labeled “prime”
Regulatory bodies control the quality of meats by assigning quality seals based on tenderness, juiciness and amount of fat. Prime is usually the highest quality meat. When it comes to dry maturation, start with the best quality possible, if you have the necessary financial resources. Otherwise, choose one of lesser quality, but which still has an amount of fat to support the dry maturation process.
Step 2. Choose a high quality cut
Dry maturation creates incredible tenderness and flavor, but it cannot compensate for a poor quality cut. Look for prime rib, steak, porterhouse, or ribeye when buying dry-matured meat.
Step 3. Check if the steak has a copious fat tangle
This is a fat tangled up in the fibers of the meat rather than a lateral band around the edges. When you cook the steak, this fat melts and creates a wonderful flavor.
Step 4. Choose a meat that is matured in three to six weeks
When the steaks are dry-ripened, they have a unique flavor with a touch similar to good blue cheese. The longer it is matured, the stronger the flavor becomes. The meats are dry aged for at least three weeks, but they can reach several months. If you're trying to try it for the first time, get one that has been matured for three to six weeks.