A dry-aged steak, including dry-aged ribeye and dry-aged striploin steak, are noticeably tastier and more tender than any other types of steak available on the market. Unsurprisingly, they need to be cooked in a specific way in order to ensure that you are able to savour them to the max. Here is what you need to know.
Dry-aged steak can be frozen, but you will need to thaw it carefully to avoid affecting its quality. Do so in the refrigerator about three days before you intend to cook it. Take it out of the refrigerator and leave to reach room temperature for at least half an hour before cooking.
Season Immediately Before Cooking
If you season your dry-aged ribeye with salt for a while before it is time to cook, the salt will draw moisture out of the meat, and this can make it challenging to sear and seal the beef.
Sear on High
It is always best to sear a dry-aged steak over high heat for a minute or two. This will allow the surface of the steak to caramelize and seal in the tasty juices.
Cook on a Medium Heat
Once the steak has been seared successfully, turn the heat down slightly and cook to your desired level of doneness. Three minutes for rare, four for medium-rare, five for medium, and six for well-done.
Many professional chefs recommend that you turn your steak frequently to ensure a more even cook. Just remember to use tongs instead of a fork to avoid losing out on those inner juices.
Leave it to Rest
You should leave your dry-aged steak to rest for at least five minutes for every inch of thickness.
From there, all that is left to do is serve your delicious dry-aged steak and enjoy!
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