#dry-aged

[whereismycake]

Dry-aged Korean beef striploin with black sesame dubu jang sauce (which I believe may be a black sesame tofu sauce?)...whatever it was, it was fantastic!

http://kwonsooksoo.com

[furryalligator]

In this episode of K-Town, host Matthew Kang marvels at the ambition of Cote, a brand-new restaurant in New York City. What’s unique about this restaurant, just south of Koreatown and part of the northern edge of the Flatiron, is their dry-aging room, which takes cuts like ribeye, hangar, and more and prepares them into a steak-like presentation. After the meats are butchered in house, they’re served in a Korean barbecue style.

Resident beef aficionado and The Meat Show host Nick Solares joins Kang at the table, explaining the difference between wet- and dry-aged meat before the duo delve into arguably the most ambitious Korean barbecue in the country.

from https://www.eater.com/platform/amp/video/2017/9/11/16288012/cote-nyc-barbecue-ktown-video

[eataku]

Pat LaFrieda Ribeyes

Recently, I was fortunate enough to come into possession of a couple 30-day dry-aged, bone-in ribeyes. These steaks were about 1.5" thick and perfectly marbled. As I’ve been traveling so much of late, they actually rested for another 40 days before we got around to eating them!

Not having a grill at home here in NYC, we had to pan-sear the steaks. I looked up and compared a number of recipes online as I did not want to ruin these beauties and ended up going with a variation on what I found on Tasting Table. Here’s a quick look...

We took them out of the fridge about an hour before cooking to get them up to room temperature, adding just salt and cracked black pepper...

The steak was rubbed in olive oil and cooked on one side in a searing hot skillet for four minutes, never lifted or moved. I then picked the steak up with tongs and seared its edges quickly. The last step was to flip the steak and cook it for another five minutes while basting it in butter and garlic which I added to the frying pan. As I’m still not very good at judging a steak by touch, I used a meat thermometer and took the meat off when it reached130 degrees, which is medium rare...

We rested the ribeye for ten minutes then sliced it...

Turned out pretty damn perfect!

We cooked up potatoes, carrots and green beans while the meat was resting, popped open a bottle of wine, and finished the steak with some Okinanwan sea salt...

A delectable dinner to celebrate the fact that I don’t have to travel for the rest of the summer!

[carnivorescreed]

Sous vide dry-aged ribeye - HarrisonFTW

via NYE2013 Ribeye – Imgur. – Reddit

  grass-fed ribeye, dry aged for 4 weeks

after sous vide bath at 129F for ~90min

seared for 2min per side, basting throughout. added the thyme, garlic, and butter after the first side was done. after both sides were seared, I held the fat strip in the oil pool for 30sec

cut open after 8-10min of resting

 View On WordPress

[maantistaaste]

WINTER SALAD

(kale, venison, apples, pomegranate)

I had great success dry-aging some venison steaks recently. Just 3 days in the fridge, patting dry with paper towel and turning daily, resulted in some super flavorful, tender meat. The dry-aged steaks browned more readily than others I've made, and because of this they're easier to cook medium-rare, which was perfect to enjoy over a wintery salad.

For the salad, combine in a bowl:

Several kale leaves, sliced thin

Seeds from 1/2 pomegranate

1 small apple, thinly sliced

1/2 small white onion, thinly sliced

Toss with apple cider vinegar and evoo, plus some salt and pepper. Transfer the salad to plates and heat 1 T ghee in a skillet. Season dry-aged venison steaks and cook for several minutes on each side - this depends how thick your steaks are; mine were ~1/2 in thick. Slice the steak into strips, place over salad and enjoy immediately. 

[maantistaaste]

DIY DRY AGING

(& simplest roast beef - lower & slower)

Dry-aged beef is the creme de la creme - after butchering, primal or sub-primal cuts are hung at near-freezing temperatures for several weeks. This process tenderizes the meat as the beef's natural enzymes work to break down connective tissue in the muscle. Dry-aging also concentrates the flavor as moisture evaporates from the muscles - weight loss during dry-aging can be significant. 

Because this is a relatively involved process compared to wet aging (meat is vacuum sealed in plastic), dry-aged cuts are significantly more expensive and can be hard to find. However, taste-wise, there's really no comparison - intensely flavored and far more tender, dry-aged is absolutely the way to go, at least when ca$h is no object - i.e.: never. Until now.

Here's the good news: it's SO FREAKING EASY to replicate this process in the comfort of your own refrigerator, which is already a dry and near-freezing environment. Cheap, tough meat transforms into tender cuts that taste like twice their price. Brisket is notorious for having lots of connective tissue - it's from the cow's chest, and these cute critters don't have collarbones, so lots of connective tissue is necessary to support their body weight.

Unwrap the meat you want to dry-age, pat it dry with a paper towel, and put it on a plate in the fridge. After a couple days you'll notice visible changes in the meat - the color deepens and the outside develops a slight crust. (Don't trim the fat - ever, or at least until it's cooked & on your plate. Leaving it on helps keep the meat moist and flavorful during cooking - if you don't like eating it, feed it to your boyfriend or your dog.) 

I dry-aged 1.5 lbs of grass-fed brisket in my fridge for 4 days. On the morning of the fifth day, I preheated my oven to 170 (yes, ferinheight), generously seasoned the brisket with salt and pepper, and popped it in the oven. Four hours later, when I took it out, it was perfectly medium and incredibly tender. Cooking time will vary depending on the size and shape of your cut, but it's ready to eat as soon as the internal temperature hits 130 (USDA recommends 145, but they endorse so many ridiculous things in general that I won't even start - plus, if you've started with good-quality beef there's really nothing to worry about). If you can stand it, let the meat rest for 15 minutes or so, then slice thin and gobble up with some horseradish.

(OTHER EXCITING NEWS - I just launched a maantis facebook page as a way to keep connected with fans and followers; please LIKE/LOVE me; your support does not go unnoticed!)

[songofroland]

[kitchencircadia]

DRY-AGED NEW YORK STEAK shaved black truffles - smoked salt - wild foraged mushrooms

You can quick dry your own steaks at home. Just set it on a rack in your fridge with no cover for at least 1 and up to 3 days. The meat will appear dried out, but the flavors are actually more concentrated. The dryness helps develop a nice crust when searing.