Aging steak in your fridge

This is more of a technique than a recipe, essentially it is a way to age steak by dehumidifying it’s surface so when the steak is cooked the juices are retained.  And a simple method for cooking a perfect steak every time.


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Aging steak in your fridge
Course Main Dish
Cuisine Traditional
Servings
Course Main Dish
Cuisine Traditional
Servings
Instructions
  1. Place steak on a wire rack on a tray, and put it on a shelf in your fridge so nothing touches the steak.
  2. After a few days the surface of the steak will start to dry and the color darken slightly.
  3. You can leave the steaks in the fridge up to a week
  4. Set the oven to 375F (180C). Select a pan that you can put in the oven, ideally one for which you can remove the handle, and put it on the heat.
  5. Cook the steak in a hot pan for 2-4 minutes (2=Rare 4=Medium Well). I like to liberally salt the uncooked surface.
  6. Turn and cook the other side in a hot pan for 2-4 minutes (2=Rare 4=Medium Well)
  7. Put the pan in the oven for 4 minutes to finish cooking.
  8. Let the cooked steak rest on a wooden board for 4 minutes ... do not cut into it until it has rested.
  9. OK now you can cut it, and you shouldn't lose the juices.
  10. Enjoy
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Notable Replies

  1. Ernest says:

    Fantastic write up.
    Try this. Flip the cooking process. Start it in a 275 degrees oven. Let it come up to 10 degrees shy of your preferred serving temp.
    Heat a pan and sear it.
    This does two things.
    It gently cooks the steak without messing with the protein fibers and squeezing out the juices. You’ll get a more tender steak

    1. It dries off the surface for that perfect crust when you sear. Won’t need that much time in the pan.

    Or cook it Sous vide.

    I semi dry aged a prime rib roast sometime back using similar process.

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