#aged steak

[sha-noms]

Aged New York Style Steak with Boursin Mac & Cheese

[johnnyprimecc]

The SteakAger

Recently a received an email from the gent who co-created The SteakAger. He offered to send me a unit to review here on the site. I had no idea what the product was until I clicked over to their website to check it out. It’s an in-fridge box for dry-aging steaks at home!!! Check out their video: I have had some limited experience…

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[dtpaine]

Dry-Age Your Steak!

A few years ago, I heard an interview on NPR – David Bianculli interviewing Mark Bittman on “Fresh Air” – about foods. After talking vegetarian for a few minutes, the conversation passed to dry-aging steaks, a practice rarely if ever done by modern meat-processing plants.

Here is the audio link: http://www.npr.org/templates/story/story.php?storyId=17989338

And here is the transcript link: http://m.npr.org/news/Books/139846788

I always dry-age my steaks now! Once you try it, you may never go back. This works best, perhaps, for thicker cuts like top loin, filet mignon, ribeye, and so on.

The method is simple: Unwrap newly bought steaks, or thawed frozen steaks, and place them in the refrigerator, uncovered, on a wire rack over a plate or shallow baking pan or dish, for three to four days. Turn the steaks once daily. During that time, the outsides dry noticeably while the interior remains perfectly moist. The result upon grilling or pan-cooking is a wonderful crust and a distinctly beefier flavor.

This is perfectly safe from a microbial standpoint – the ideal 37-38° or so temperature of your refrigerator inhibits bacterial growth, and any which might possibly accumulate will be eliminated upon cooking. It’s important, naturally, that you not have stinky things in your fridge which might transfer undesirable odors to the meat.

Try it — you WILL like it!