Sunday, January 4, 2015


Dry-Aging at Home
Yes, it can be done! 

Wrap steaks in cheesecloth and store them on a rack on a tray in the back of the fridge for four days to give them a meatier flavor and a tender texture.

Home refrigerators are less humid than the commercial units used for dry-aging. Wrapping the steaks in cheesecloth allow air to pass through while also preventing excessive dehydration.

How to Warm Steaks Before Cooking
Warm steaks in a 275 degree oven for 20 to 30 minutes (until internal temperature is 95 degrees) before searing. Place steak(s) on rack on baking sheet and place in oven. Time will depend on thickness. Excess moisture will evaporate and the steaks will brown in half the time.

Season steaks(s) after warming.

When a 40 degree steak is placed in a 400 degree skillet, the temperature of the pan drops significantly. Not good.

When They are Done!
Steaks are going to continue to cook after pulled from the oven. Take them out when the internal temperature is:

Rare: 110 degrees
Medium rare: 115 degrees

Let the steaks rest for at least 10 minutes before serving.

For Very Thick Steaks
If the steak is 2" thick or greater, place the seasoned steak on a rack on a rimmed sheet pan in a 275 degree oven until desired temperature. Let steak rest. Then sear for one minute on each side. Also sear the edge.

No comments:

Post a Comment