Dry Aged Up To 55 Days - We Use The Whole Animal To Make Something Of Everything. Recipe
Make Dry Aged Up To 55 Days - We Use The Whole Animal To Make Something Of Everything. Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
For Cooking
Method
Preparation of Meat
Choosing the Animal
Select a high-quality whole beef animal ideally aged between 21 to 55 days for optimal flavor.
Dry Aging Process
Hang the whole animal in a temperature-controlled environment (34-38°F or 1-3°C) with low humidity for at least 21 days and up to 55 days. Ensure good air circulation during this period.
Trimming
After aging, trim off the dried outer layer of the beef to reveal the tender and flavorful meat inside.
Seasoning and Cooking
Applying the Rub
Generously apply the seasoning rub all over the trimmed meat to enhance flavor. Let the meat sit at room temperature for 30-60 minutes before cooking.
Cooking the Meat
Heat olive oil in a large skillet or grill over medium-high heat. Sear the meat on all sides until a nice crust forms (about 4-5 minutes per side).
Finishing Touches
If desired, add fresh herbs during the last few minutes of cooking for added flavor. Cook until the internal temperature reaches your desired doneness.
Resting
Remove the meat from heat and allow it to rest for 10-15 minutes before slicing to retain juices.
