Answering Your Questions On Dry Aged Steaks

What is Dry Aged Steak? 

Dry aging is an age-old process wherein beef cuts are stored in a controlled environment for several weeks, allowing the meat’s natural enzymes to break down the fibrous muscle tissue. As the meat ages, moisture evaporates, intensifying the beef’s flavour. The result? A steak that’s not only tender but also richer and more nuanced in taste. 

Why is Dry Aged Steak Better? 

There are a few factors that elevate dry aged steak above its counterparts: 

Tenderness – As the meat’s natural enzymes work overtime, they break down tough muscle fibres, making the steak exceptionally tender. 

Flavour – The moisture evaporation concentrates the beefy flavour, while the enzymatic action imparts a unique nutty, buttery note to the meat. 

Texture – The aging process gives the steak a desirable, slightly crusted exterior when seared, juxtaposing a velvety interior. 

How to Store Dry Aged Steak 

It’s vital to store dry aged steak properly to maintain its quality: 

Refrigeration – Store it in the refrigerator, unwrapped, on a wire rack over a tray to allow air circulation. This prevents moisture buildup, which can lead to spoilage. 

Short-Term Storage – If you’re consuming it within a few days, keep it in its original packaging in the coldest part of your refrigerator. 

Freezing – For long-term storage, vacuum-seal the steak to prevent freezer burn, and store it in the freezer. 

How to Cook Dry Aged Steak 

The rich flavours of a dry aged steak deserve a simple cooking method to shine. 

When preparing the meat allow the steak to come to room temperature. Season generously with salt and pepper. Heat a cast-iron skillet or grill until it’s smoking hot. Sear the steak for about 2-3 minutes on each side for a perfect crust. 

 Depending on thickness and your preferred doneness, you might need to finish it in the oven at 400°F for a few minutes. 

Let the steak rest for 5-10 minutes before slicing to allow the juices to redistribute. 

Different Types of Dry Aged Steaks 

While ‘dry aged’ refers to the aging process of the meat, the type of steak speaks to the particular cut of beef. The various cuts of steak come from different parts of the cow and exhibit unique flavour profiles, textures and ideal cooking methods. Let’s dive into a few popular cuts available. 

Ribeye Steak 

Origin: Comes from the rib section. 

Characteristics: Known for its rich, buttery flavour and juiciness due to the marbling throughout the meat. The intramuscular fat provides a melt-in-the-mouth texture. 

Best Cooking Method: Grilling or pan-searing to achieve a flavourful crust while keeping the inside juicy. 

Rump Steak 

Origin: Cut from the hindquarter and the muscle above the hip bone. 

Characteristics: Less fatty than the ribeye but very flavourful. It’s a denser, slightly chewier cut but offers a robust beefy taste. 

Best Cooking Method: Best when marinated or tenderised before grilling or frying. Can also be slow-cooked to break down fibres. 

Sirloin Steak 

Origin: Located between the rib and the rump, from the upper middle of the cow. 

Characteristics: A balance of tenderness and flavour. It offers a leaner option but still maintains a good degree of juiciness and beef flavour. 

Best Cooking Method: Grilling, broiling or pan-searing. It’s versatile and adapts well to both fast, high-heat cooking and slower methods. 

These are just a few of the exquisite cuts available at The Artisan Food Company. When you’re choosing a steak, consider the cooking method and the desired texture and flavour. Remember, with dry aged steaks, the aging process has already enhanced the beef’s natural qualities, ensuring a delightful culinary experience regardless of the cut you choose. 

Where to Buy Dry Aged Steak 

Quality is paramount when purchasing dry aged steak. Look for reputable butchers or specialty stores that have expertise in dry aging. Here at The Artisan Food Company, for instance, we emphasize quality, ensuring that our steaks are aged under optimal conditions to develop profound flavours and textures. 

In conclusion, dry aged steaks are more than just a meal; they’re an experience. Whether you’re celebrating a special occasion or merely treating yourself, there’s nothing quite like the unparalleled taste and tenderness of a perfectly aged cut of beef. Dive into the world of dry aged steaks and let your palate explore a symphony of flavours! 

Shop Dry Aged Steaks here.