Best 5 Dry Aged Steaks Recipes

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**Discover the Art of Perfectly Dry-Aged Steaks: Elevate Your Dining Experience with Three Delectable Recipes**

Indulge in the exquisite world of dry-aged steaks, a culinary masterpiece that promises an explosion of flavors and an unforgettable dining experience. Dry-aging, a time-honored technique, transforms ordinary cuts of beef into exceptional delicacies, characterized by an intense concentration of flavors, a melt-in-your-mouth tenderness, and a distinctive nutty aroma. In this comprehensive guide, we present three mouthwatering recipes that showcase the versatility and exceptional taste of dry-aged steaks, catering to diverse preferences and cooking styles. Embark on a culinary journey as we unveil the secrets of dry-aging, providing you with the knowledge and inspiration to create ресторан-worthy steaks at home.

Check out the recipes below so you can choose the best recipe for yourself!

DRY AGED CHIMNEY PORTERHOUSE



Dry Aged Chimney Porterhouse image

Provided by Alton Brown

Time P4DT20m

Yield 2 servings

Number Of Ingredients 2

1 (1 1/4-inch) thick porterhouse steak, preferably grass fed
3/4 teaspoon kosher salt

Steps:

  • Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours. Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3
  • days. Change the paper towels again if it becomes damp and sticks to the steak.
  • An hour before cooking, remove the steak from the refrigerator and remove the paper towels. Thirty minutes before cooking, sprinkle the steak on both sides with the kosher salt.
  • Spritz 2 pieces of newspaper with the vegetable oil and put in the bottom of a charcoal chimney starter. Light a pound of natural lump charcoal in the chimney on the cooking grate of a kettle grill. Burn the coals for 11 to 15 minutes, or until all pieces are ashen and have decreased to a single layer of charcoal with several holes through which you can see.
  • Carefully shake the chimney to knock any ash off the coals. Pick up the chimney and use tongs to brush away any coals or ash on the grate. Lay the steak on the grate where the chimney was. Put the chimney over the steak and cook for 1 1/2 minutes. Watch for coals that may fall out of the chimney onto the steak and remove immediately.
  • Remove the chimney, flip the steak, and replace the chimney for another 1 1/2 minutes. Put a cooling rack on top of the chimney during this time to heat.
  • Remove the steak from under the chimney and put on the cooling rack. Cover with a medium metal mixing bowl and cook for 1 minute. Watch for flare-ups from the chimney and remove the whole cooling rack as necessary. Flip the steak, recover with the bowl and cook for an additional 1 minute. Remove the steak from the chimney and rest on the cooling rack set inside a clean half sheet pan, uncovered, for 5 minutes. Transfer to a cutting board and slice. Arrange the slices on serving plates and serve.

DRY AGED RIB-EYES



Dry Aged Rib-Eyes image

Provided by Guy Fieri

Categories     main-dish

Time P10DT27m

Yield 6 servings

Number Of Ingredients 13

1 beef rib or loin roast, boneless, approximately 6 pounds
1 package cheesecloth, cut in half (approximately 1 yard)
1 sheet pan
1 rack to fit in sheet pan
Salt and freshly cracked black pepper
Horseradish Gremolata, recipe follows
1 1/2 sticks unsalted butter, room temperature
2 teaspoons minced garlic
4 tablespoons grated fresh horseradish root
3 teaspoons white vinegar
1 teaspoon minced lemon zest
1/2 teaspoon kosher salt
1 tablespoon finely chopped fresh Italian parsley leaves

Steps:

  • Make space in back of refrigerator for 7 to 10 days at a steady temperature of 38 degrees F.
  • Remove roast from packaging and rinse well. Pat completely dry, wrap with 3 layers of cheesecloth. Place on a rack fitted inside a sheet pan in back of the refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in the refrigerator for 6 to 9 days undisturbed. Make sure to check your refrigerator for temperature accuracy prior to dry aging. Keep in bottom/back of refrigerator and if possible, a refrigerator that doesn't get opened often.
  • Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
  • Preheat a grill to medium-high heat.
  • Slice roast into 6 (1 1/2-inch thick) steaks. Season with salt and freshly cracked pepper. Cook steaks for 4 minutes on first side, turn and cook 3 minutes more. Transfer to a serving platter. Top with Horseradish Gremolata and let rest 5 minutes.
  • In a medium bowl, whisk butter with garlic, horseradish, vinegar, zest and salt. Stir in the parsley.

DRY AGED PRIME RIB ROAST



Dry Aged Prime Rib Roast image

Provided by Guy Fieri

Categories     main-dish

Time P10DT3h20m

Yield 5 to 6 servings

Number Of Ingredients 20

Pan drippings from roast, about 1 1/2 cups
3/4 cup red wine
2 cups beef stock
3 tablespoons unsalted butter
Salt and freshly cracked black pepper
6 rib beef roast, bone in, approximately 10 to 12 pounds
1 package cheesecloth, cut in half (approximately 1 yard)
1 sheet pan
1 roasting rack to fit in sheet pan
1 tablespoon dried thyme
1 1/2 tablespoon dried rosemary
4 tablespoons freshly cracked tri-color pepper
1 1/2 tablespoons granulated garlic
1 1/2 tablespoons granulated onion
3 tablespoons kosher salt
1 tablespoon coriander, toasted and cracked
3 tablespoons olive oil
3 carrots, washed, ends trimmed and cut into large (3-inch) chunks
2 yellow onions, peeled and quartered
2 cups water

Steps:

  • For the roast:
  • Remove roast from packaging, rinse well. Pat completely dry, wrap with 3 layers cheesecloth. Place on a rack on a sheet pan in back of refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in refrigerator for 6 to 9 days undisturbed.
  • Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
  • Preheat oven to 500 degrees F.
  • Place roast on a rack in a large, heavy roasting pan.
  • Special equipment: Space in back of refrigerator for up to 10 days .
  • For the seasoning mixture:
  • In a medium bowl, combine spices and mix well. Be sure to crush the larger spices well for a uniform rub. (You can use mortar and pestle or large wooden end of a pounding mallet in non-glass bowl.) Rub roast with olive oil, then rub with seasoning. Let rest for 20 to 30 minutes.
  • Prepare vegetables, make a bed in the roasting pan with the vegetables and pour in the water. Be sure to check the liquid level in the pan occasionally and add additional water, if necessary. (You will need this liquid to make the au jus.) Place roast on top of vegetables and place in hot oven. Roast at 450 degrees F for 40 minutes.
  • After 40 minutes, reduce heat to 275 degrees F and continue to roast for approximately 2 hours, or until internal temperature (stay away from the bone while checking temp) reaches 135 degrees F. Remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus.
  • For the Au Jus:
  • Strain drippings from roasting pan, skim fat from drippings. Place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on steady boil, stirring occasionally. Turn off heat, add in butter. Season, to taste, with salt and pepper. Strain once more into serving vessel.

DRY AGED STEAK AT HOME



Dry Aged Steak at Home image

Through some trial and error I have hit on a pretty good recipe for dry aged steak at home. This is a 1 day method, recipe instructions for one steak.

Provided by Diana Adcock

Categories     Steak

Time 5h5m

Yield 1 serving(s)

Number Of Ingredients 2

1 inch thick rib eye steak
3/4 teaspoon coarse sea salt

Steps:

  • On a plate sprinkle salt evenly on both sides of steak-you can use up to 1 teaspoon if the steak is really large.
  • Let steak sit on the plate for 45 minutes, then flip and repeat time.
  • I do this at room temperature.
  • You will notice that the steak will weep then suck the fluid back inches
  • This seasons them and tenderizes them. (we have fiddled with different amounts of salt, 3/4 teaspoon seems to be perfect)
  • Once done with the salt/plate process I place my steak(s) on a rack over a cookie sheet to air dry.
  • Do NOT cover.
  • You can place them in the fridge*, however you will need to pull them (1 inch thick) back out 1 hour before you grill.
  • Allow steak to "age" for 3 1/2 hours, up to 5 hours.
  • *I do not place my steak(s) in the fridge, I simply place the rack in the oven to age. Our house is cool so if your house is hot, I would place in fridge , pulling steak(s) out one hour before you grill.

DRY-AGED RIB-EYE STEAKS WITH EMERIL'S MAITRE D'HOTEL BUTTER



Dry-Aged Rib-Eye Steaks with Emeril's Maitre D'Hotel Butter image

Emeril's signature rib-eye steak is pan-grilled, then roasted to perfection and topped with lemon-infused butter. The recipe appears in his book "From Emeril's Kitchens." Try serving it with Emeril's Mashed Potatoes.Also try:Pan-Roasted Filet Mignons with Potato-Walnut Confit, Port Wine Reduction, Stilton Cheese, and Shallot Rings

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 5

1/2 cup vegetable oil
1/2 cup Emeril's Original Essence or Creole seasoning
4 (20- to 22-ounce) bone-in dry-aged rib-eye steaks
4 (1/2-inch-thick) slices Emeril's Maitre D'Hotel Butter
1 tablespoon finely chopped fresh flat-leaf parsley, for garnish

Steps:

  • In a small bowl, whisk together oil and Emeril's Original Essence or Creole seasoning to combine. Rub oil mixture all over steaks and place in a shallow dish. Cover dish with plastic wrap and refrigerate at least 4 hours and up to overnight.
  • Bring steaks to room temperature 30 minutes before ready to cook.
  • Preheat a grill pan to medium-high heat. Preheat oven to 450 degrees.
  • Place steaks on grill pan. Cook, turning once, 4 to 6 minutes per side. Transfer steaks to a large ovenproof skillet or baking sheet; transfer to oven and roast until internal temperature of steaks reaches 140 degrees on an instant-read thermometer, 3 to 5 minutes. Remove steaks from oven and set temperature to broil.
  • Place a slice of butter on each steak; transfer steaks to broiler and broil until butter just starts to melt, 20 to 30 seconds. Serve immediately, garnished with parsley.

Tips:

  • Choose the right steak: Select a steak that is at least 1 inch thick and has a good amount of marbling. This will ensure that the steak is tender and flavorful after dry aging.
  • Prepare the steak: Pat the steak dry with paper towels and season it liberally with salt. You can also add other spices or herbs, if desired.
  • Set up the dry aging environment: You will need a refrigerator that can be set to a temperature of 32-38°F (0-3°C) and has a humidity level of 60-70%. If your refrigerator does not have a humidity control, you can place a pan of water inside the refrigerator to help increase the humidity.
  • Hang the steak: Use a butcher's hook or a metal rack to hang the steak in the refrigerator. Make sure that the steak is not touching any other surfaces.
  • Monitor the steak: Check the steak every few days to make sure that it is dry aging properly. The steak should develop a dark crust on the outside and the inside should become more tender and flavorful.
  • Dry age the steak for at least 21 days: The longer you dry age the steak, the more intense the flavor will be. However, most steaks will be ready after 21 days.
  • Cook the steak: Once the steak is dry aged, it is ready to be cooked. You can cook it using your favorite method, such as grilling, pan-frying, or baking.

Conclusion:

Dry aging is a great way to improve the flavor and tenderness of steak. By following the tips above, you can dry age steak at home and enjoy delicious, restaurant-quality steaks.

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