Dry Aged Steaks Recipe
Recipe information
Make Dry Aged Steaks in just 1h 15m. Up to 55 days - we use the whole animal to make something of everything.
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Ingredients
Steak
Aging Setup
Steak Preparation
1. Season the Steaks
Generously sprinkle sea salt, black pepper, and garlic powder on both sides of the bone-in ribeye steaks. Let them sit at room temperature for about 30 minutes to absorb the seasoning.
2. Preheat the Grill or Pan
Heat your grill or a cast-iron skillet over medium-high heat until very hot. Add olive oil to the pan if using a skillet.
3. Cook the Steaks
Place the steaks on the grill or skillet. Sear for about 4-5 minutes on each side for medium-rare, adjusting the time based on thickness and desired doneness.
4. Rest the Steaks
Remove the steaks from the heat and let them rest for about 10 minutes before slicing. This allows the juices to redistribute.
Aging Process
5. Prepare the Aging Setup
Set up your refrigerator or aging chamber. Ensure that it maintains a consistent temperature between 34°F and 38°F (1°C to 3°C).
6. Place the Steaks
Using a wire rack, place the seasoned steaks in the aging chamber. Ensure they are not touching to allow air circulation.
7. Cover and Monitor
Cover the steaks loosely with cheesecloth or paper towels to protect them from contaminants while allowing airflow. Monitor the temperature with a thermometer.
8. Age the Steaks
Allow the steaks to age for a minimum of 21 days, and up to 55 days for maximum flavor development. Check periodically for any off smells or excessive drying.
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