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The perfect dry-aged steak

Dry-aged beef is considered the premier steak . If you sloppily prepare it, you won't have much fun with the dry-aged steak in the end . Perfect enjoyment not only requires a high-quality basic product, but also correct preparation.

1st step: air conditioning

Straight from the fridge into the pan is the death of the dry-aged steak. Because of the strong heat change, proteins and water are released in one fell swoop. The result is a gray, dry edge. Before the dry-aged steak jumps into the pan, it should have enough time to develop at room temperature (30-60 minutes).

Step 2: The right seasoning

Marinate beforehand or salt afterwards? A good dry-aged steak doesn't need much. On the contrary,

marinades can mask the inherent taste of the great meat . But a perfect steak definitely needs salt and the timing is crucial here. When meat is salted, it draws water to the surface. A film is formed. This process takes approximately 15 minutes. If you wait another half hour, the salty film will dissolve and the water will go back into the steak . In this way the salt gets to the core, so to speak.

3rd step: Pat dry

The dry-aged steak should always end up dry in the pan . The water on the surface first evaporates and prevents the development of roasted aromas. Simply dab the excess moisture from the meat with a kitchen towel.

Step 4: It's getting hot

To bring out the unmistakable roasted tone of a good dry-aged steak, it should definitely be seared. This creates the crunchy brown outer skin, which has a fine caramel-like note not least from the sugar in the meat. The pan is heated first, then the fat follows . Once it has reached the right heat, add the dry-aged steak. 60-90 seconds per side are enough to produce the flavor components mentioned. The pan is particularly important here, which is why DRY AGER has developed a pan specifically for steaks: The Steak Pan .

5th step: The perfect cooking point

After roasting comes cooking . To do this, the seared meat goes into the preheated oven (150 degrees). Here it should be cooked to the desired cooking point. The easiest way to determine this is with a meat thermometer. If you don't have one, you can also use the thumb test. The consistency of the dry-age steak is literally felt.

  • Rare / Bloody: 48-52°C - Thumb test : Hold your hand loosely and press lightly on the heel of your hand with the thumb of your other hand. The steak should feel just as soft.

  • Medium Rare / Pink: approx. 52-55 degrees - thumb test : hold your thumb and middle finger together, the heel of your hand is now a little firmer. This is what the medium rare steak should feel like.

  • Medium: 56-59 degrees – Thumb test : Place your thumb and ring finger together.

  • Well done / cooked through: 60-62 degrees – thumb test : place your thumb and little finger together.

Important helpers

Without the right equipment, the dry-aged steak will not be perfect. The pan should ideally be made of stainless steel or cast iron , as these materials are the most heat-tolerant and distribute the heat evenly. The steak pan from DRY AGER combines all the positive material properties in one pan and delivers the best frying results. A ribbed base burns the typical pattern into the meat, and the DRY AGER pan also scores points here: a bull's head in the middle gives the steak a unique branding. When it comes to fat, the heat reaction is also crucial. Butter, peanut or rapeseed oil are ideal . Always use meat tongs to turn.

If you would like to try a wet-aged steak instead of “dry-aged”, you can age your meat in a vacuum bag in the refrigerator with the LAVA ripening bags .


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