Mastering the Art of Cooking Dry Aged Steak
Welcome to the world of culinary excellence, where the art of cooking meets the exceptional quality of dry-aged steak. At The Artisan Food Company, we take pride in delivering a product that elevates your dining experience. In this guide, we’ll unlock the secrets to cooking the perfect dry-aged steak, exploring common questions and providing expert tips to ensure your culinary success.
Does Dry Aged Steak Take Longer to Cook?
One common misconception about dry-aged steak is that it requires a longer cooking time than other meats. The truth is, the cooking time depends more on the thickness of the cut rather than the fact that it’s dry-aged. However, the unique characteristics of dry-aged steak, such as its tenderness and enhanced flavour, are well worth the time investment.
Do I Need to Season Dry Aged Steak?
Absolutely! Seasoning is a crucial step in bringing out the full potential of your dry-aged steak. While the natural aging process enhances the meat’s flavour, a generous sprinkle of salt and pepper on both sides adds that perfect touch. Feel free to experiment with additional seasonings like minced garlic, fresh herbs, or a custom rub to create a flavour profile that suits your palate.
Are Dry Aged Steaks Tougher?
Let’s debunk another myth surrounding dry-aged steaks: toughness. Contrary to what some may believe, dry-aged steaks are not tougher; they’re, in fact, more tender. The aging process involves controlled dehydration, which concentrates the beefy flavour and breaks down connective tissues, resulting in a melt-in-your-mouth texture that’s unparalleled.
How to Cook Dry Aged Steak?
Cooking dry-aged steak is an art form that begins with the right equipment and technique. Start by allowing the steak to reach room temperature for about 30-60 minutes before cooking. Pat it dry to ensure a perfect sear, then season generously with salt and pepper. Preheat a cast iron skillet or grill to high heat, add a touch of olive oil, and sear the steak for 1-2 minutes on each side until a golden-brown crust forms.
For thicker cuts, finish the steak in the oven at 375°F, using a meat thermometer to monitor the internal temperature. The desired doneness is a personal preference, but we recommend using the following temperatures as a guide:
- Rare (120-125°F)
- Medium Rare (130-135°F)
- Medium (140-145°F)
- Medium Well (150-155°F)
- Well Done (160°F and above)
Allow the steak to rest for 5-10 minutes before slicing and savour the masterpiece you’ve created.
Cooking dry aged steak
In conclusion, cooking a dry-aged steak is a culinary adventure that rewards patience and precision. The process is not about cooking longer; it’s about savouring the enhanced flavours and enjoying the unparalleled tenderness that dry aging brings. Season with care, embrace the unique texture, and follow our expert tips for a steak experience that will leave a lasting impression on your taste buds. Elevate your culinary journey with The Artisan Food Company—where exceptional flavour meets expertise.
If you are looking for something to pair with your dry-aged steak take a look at our fresh vegetable select or potatoes for that perfect finish to your dish. You could also take a look at our Wine Cellar for a bottle to go with it.
