3 Ways to Cook Dry-Matured Meat

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3 Ways to Cook Dry-Matured Meat
3 Ways to Cook Dry-Matured Meat
Anonim

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.

Ingredients

For a portion of either method

  • Dry aged meat;
  • Salt;
  • Black pepper.

For the iron skillet method

  • 4 tablespoons (60 g) of butter;
  • 3 cloves of garlic;
  • 1 shallot;
  • 1 sprig of thyme.

Steps

Method 1 of 3: Browning the Meat in the Frying Pan

Cook Dry Aged Steak Step 1

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.

Cook Dry Aged Steak Step 2

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.

Cook Dry Aged Steak Step 3

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.
Cook Dry Aged Steak Step 4

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.

Cook Dry Aged Steak Step 5

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.

Cook Dry Aged Steak Step 6

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.

Cook Dry Aged Steak Step 7

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

Cook Dry Aged Steak Step 8

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.

Cook Dry Aged Steak Step 9

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.

Cook Dry Aged Steak Step 10

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.

Cook Dry Aged Steak Step 11

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.

Cook Dry Aged Steak Step 12

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

Cook Dry Aged Steak Step 13

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

Cook Dry Aged Steak Step 14

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.

Cook Dry Aged Steak Step 15

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.

Cook Dry Aged Steak Step 16

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

Cook Dry Aged Steak Step 17

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.

Cook Dry Aged Steak Step 18

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!

Cook Dry Aged Steak Step 19

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

Cook Dry Aged Steak Step 20

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.

Cook Dry Aged Steak Step 21

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.

Cook Dry Aged Steak Step 22

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.

Cook Dry Aged Steak Step 23

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.

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