Grill tips for the preparation of dry-aged beef
DRY AGER® – maturing cabinets have an unmatched taste experience under the best conditions. Before the Dry Aged Beef finally comes to the table, it still needs a dignified preparation. It is particularly tasty when grilling, as intensive roast and smoke aromas unfold here.
The best steak recipe from the grill?
Of course, the questions of taste are never to be answered at all. In the DRY AGER® manufactory, however, one agrees with the topic of grilling. High quality Dry Aged Beef is the foundation and dedication in preparing.
1. The right choice
Basically, for meat the following applies: What is fried in the pan, also tastes of the grill. With high-quality Dry Aged Beef, however, you do not venture to experiment. First of all, the question must be clarified as to which piece of meat best complements the smoky grill aromas. The classic for steak recipes is the Rumpsteak, bone steaks like Porterhouse and Tomahawk and juicy Entrecôtes. But also dry – cut lamb chops, dry aged beef burgers or ribs are excellent for preparing over the open fire. The different pieces also need different cooking times.
2. The preparation
Those who have found their perfect piece of dry aged beef should get it out of the fridge at least 30 to 60 minutes before grilling. At room temperature, the meat is allowed to warm up, which in the end makes it more delicate. Approximately 15 minutes before the grand appearance on the grill, a pinch of coarse salt (for example, Crystal salt or Fleur de Sel) provides the right spice. In addition, the meat is painted with some oil.
- Position the coals in such a way that a strong heat field and a weaker heated grill area are created. Thus the meat can be moved in one go.
- When the coals are heated through, the meat is briefly sown on both sides. Depending on the meat size and the desired cooking point, about 1-4 minutes per side. (For a 3 cm thick porterhouse it should be 3-4 minutes per side, with a tender flank steak, 60 seconds per side.)
- When the desired browning and temperature are reached, remove from heat and allow to cool over indirect heat.
4. The perfect temperature
With the perfect steak recipe the core is in the right temperature. It determines the cooking success. So that the Dry Aged Beef is also really medium, rare or well done when grilling, it is recommended to work with a meat thermometer. A few degrees make the difference here:
- Blue Rare/ Bleu (inner core raw): 38°C
- Rare (“bloody”): 48°C
- Medium Rare (“english”): 52°C
- Medium (“pink”): 56°C
- Medium Well (“half pink”): 57–60°C
- Well done: 64-74°C
As in the maturation, the taste is also in the resting hours. When the meat reaches the desired core temperature, it should be allowed to relax for at least 5 minutes. Before serving, the meat is seasoned with some salt and depending on the taste (chili flakes), fresh herbs (rosemary, thyme) or exotic spices (smoked peppers, fennel and coriander seeds).