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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Instructions
- Place steak on a wire rack on a tray, and put it on a shelf in your fridge so nothing touches the steak.
- After a few days the surface of the steak will start to dry and the color darken slightly.
- You can leave the steaks in the fridge up to a week
- 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.
- Cook the steak in a hot pan for 2-4 minutes (2=Rare 4=Medium Well). I like to liberally salt the uncooked surface.
- Turn and cook the other side in a hot pan for 2-4 minutes (2=Rare 4=Medium Well)
- Put the pan in the oven for 4 minutes to finish cooking.
- Let the cooked steak rest on a wooden board for 4 minutes ... do not cut into it until it has rested.
- OK now you can cut it, and you shouldn't lose the juices.
- Enjoy
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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
Or cook it Sous vide.
I semi dry aged a prime rib roast sometime back using similar process.
Is that a sauce in Richard’s original picture? If so, what is the recipe for it?
Dry aging steaks is almost a must - the beefy flavor increases and it retains more of its juices! Once you go aged you’ll never go back! It’s kind of like brining poultry - once you have a properly brined breast/leg/bird, you’ll never want to go back.
Thanks so much for sharing this technique!
Riesling with steak, wtf?