Dry Aged Beef

Dryaged steaks are different from fresh cut steaks. During the dry-aging process we remove roughly 18% in water weight. This concentrates & enhances the beef flavor.

HERE ARE OUR TIPS ON HOW TO PREPARE YOUR DRY-AGED STEAKS.

1. If your dry-aged steak is frozen, then thaw it slowly — preferably in the refrigerator 2 to 3 days prior to cooking.  Then remove from the refrigerator an hour before cooking to allow it to reach room temperature.

If you don’t have 3 days to slowly thaw your steak, then thaw it more rapidly by placing in a bowl of cold water.

 2. Wait until just before cooking to season generously with salt.  If you apply salt too soon, it will pull moisture out of the meat.  And when the surface of the meat is wet, it is more difficult to sear and seal the steak.  Also, be generous with the salt, because some of it will come off the steak during the searing and resting phase of cooking.

3. Quickly sear both sides of the steak with high heat, either on the grill or in a very hot pan.  Searing will caramelize the meat surface and seal in juices. (Searing in a pan avoids the possibility of excessive charcoal flavors from the grill.)

The secret to a good sear is to make sure that the surface of the steak does not have any unwanted moisture, which is present when the steak is still cold (condensation) or when salt is applied too early.

4. After searing, transfer the steak to a lower, indirect heat until the desired doneness.  If you have a large grill, build the fire on one side.  Sear on the hot side, and then move to the cooler side to cook with indirect heat.

5. Use tongs rather than a fork to handle your steak.  Every time you puncture the steak, it breaks the sear and juices escape.

6. Use a meat thermometer to determine when the steak is cooked the way you want.  Insert the meat thermometer from the side of the steak to its center, and leave it there until you are ready to serve.

 7. Allow the steak to rest on an almost-too-hot-to-touch plate for about the same amount of time that it was cooked.  This is one of the most important, and most frequently ignored steps.  Resting allows the juices to redistribute and settle before cutting.  If you cut too soon, all the juices will end up on your cutting board or plate, and not in the steak.

HOUSE DRY AGED BEEF

We dry age in house for you to see and taste the difference. We age PRIME Ribeye for 28 days to allow flavor to build by reducing the water content in the beef to create more beef flavor and for the natural enzymes in the beef to break down the muscle fibers to end up with an even more tender steak than regular PRIME beef.