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The perfect dry-aged steak
Dry-Aged-Beef is considered the king’s class among the steaks. Anyone who slips during the preparation will end up with little joy with the dry-aged steak. Perfect enjoyment requires not only a high-quality basic product, but also the correct preparation.
1. Step: Air conditioning
Directly from the refrigerator into the pan, the dry-aged steak is death. Because of the strong heat change, proteins and water are released at once. The result is a gray, dry edge. Before the dry-ate steak bounces into the pan, it should be sufficient time to unfold at room temperature (30-60 minutes).
2. Step: The right spice
Before marinating or salting afterwards? A good dry-aged steak does not need much. On the contrary, marinades can rather cover the taste of the meat. Salt needs a perfect steak but absolutely and here is the time to decide. If meat is salted, it draws water to the surface. A film is formed. This process takes about 15 minutes. If you wait another half an hour, the salty film dissolves and the water returns to the steak. The salt, so to speak, reaches its very core.
3. Step: Dry plucking
The dry-aged steak should always dry in the pan. Because the water on the surface evaporates first and prevents the formation of roast aromas. Simply dab the excess moisture with a cookie from the meat.
4. Step: It’s getting hot
To emphasize the unmistakable roast tint of a good dry-aged steak, it should be strictly fried. This creates the crispy brown outer skin, which not least from the sugar in the meat receives a fine caramel-like note. The pan is first heated, then the fat follows. If it has reached the right heat, the dry-aged steak may be added. 60-90 seconds per side are sufficient to produce the said flavor components. The pan is particularly important here, which is why DRY AGER has developed a pan especially for steaks: The Steak Pan.
5. Step: The perfect cooking place
Roasting is followed by cooking. For this, the stewed meat migrates into the preheated oven (150 degrees). Here it is to go through to the desired cooking point. The easiest way to determine this is using a meat thermometer. If you do not have one, you can also use the thumb test. The consistency of the dry-age steak is literally felt.
- Rare / Bloody: 48-52 ° C – thumb test: Hold the hand loosely, press the thumb of the other hand lightly on the handlebars. The steak should feel as soft.
- Medium Rare / Pink: approx. 52-55 degrees – thumb test: The thumb and middle finger hold together, the handball is now somewhat stronger. So the medium steak should feel.
- Medium: 56-59 degrees – thumb test: Put thumb and ring finger together.
- Well Done / 60-62 degree – thumb test: Put thumb and little finger together.
Without the right equipment, the dry-aged steak will not be perfect. The pan should ideally be made of stainless steel or cast iron, since these materials are most heat-resistant and evenly spread the heat. The steak pan from DRY AGER combines all positive material properties in one pan and delivers the best frying results. A ribbed base burns the typical pattern into the meat, whereby the DRY AGER pan can also score here: A bull’s head in the middle lends the steak a unique branding. In the case of fat, the heat reaction is also decisive. Butter-malt, peanut or rapeseed oil are the most suitable. Always use a meat tong for turning.
If you want to try a wet-stemmed steak rather than “dry-aged”, his meat can mature in the vacuum bag in the refrigerator with the LAVA dry aging bags.