Steaks preserved by the dry aging method are made by allowing them to sit for at least 3 weeks in a temperature and humidity controlled environment. The pickling will create a tender steak with a complex flavor profile. These steaks can be cooked beautifully in a skillet or grill.
Ingredients
For One Steak, Any Method
- Preserved thick cut steak (lamusir/ribeye or similar)
- Salt
- Pepper
For Cast Iron Frying Method
- 4 tablespoons (60 ml) butter
- 3 cloves of garlic
- 1 clove of red onion
- 1 sprig of thyme
Step
Method 1 of 3: Grilling Steaks in a Cast Iron Skillet
Step 1. Preheat the oven to 200 °C
You'll cook the steaks on the griddle first, then put them in the oven to cook. Therefore, preheat the oven before starting.
Step 2. Season the steak with salt and pepper
Use a lot of salt when seasoning steaks, but the amount depends on your taste. Don't let a salt crust form, but salt both sides of the steak moderately. Also add pepper to taste.
Step 3. Heat a cast iron skillet to high heat
Turn the stove over to high heat and place the cast-iron skillet on it for about 10 minutes. You will be grilling the steaks on the griddle. So, heat it as hot as possible.
- To test if the pan is hot enough, sprinkle a few drops of water on it. The water droplets will hiss and splash, then evaporate.
- Remember, the handle of the cast iron skillet will heat up with the rest of the pan. So, use a claw to hold it.
Step 4. Put the steaks in the pan and bake for 2 minutes
Don't move it while it's roasting as the steak will stick to the pan. Once ready to be flipped, the steak will come off easily. You will see a golden brown crust on the surface of the meat. If it's not cooked through, broil the steak a little longer.
Step 5. Turn the steak over and roast that side for 2 minutes
Follow the same guidelines as when baking the first side. By grilling like this, both sides of the steak will have the rich brown crust that is the hallmark of a properly cooked steak. Use tongs to easily flip the steak.
Step 6. Bake the fatty side of the steak for 30 seconds
This side is usually opposite the bone. Use tongs to hold the steak upright and roast the fat for about 30 seconds.
Step 7. Put the cast iron skillet in the oven for 8 minutes
Place the steaks back to the starting position as when they were first baked, then carefully place them in the oven. Here, the steak will be thoroughly cooked, i.e., until medium-rare (half raw). Remember, both the skillet and the oven are very hot. So, use oven mitts when removing the pan.
If you check the steak with a meat thermometer, it should be around 54–57 °C for medium-rare when removed from the oven. The steak will continue to cook once it is removed from the oven
Step 8. Return the skillet to the stove to make the sauce
With the steaks still inside, return the skillet to the stove over low heat. Add 4 tablespoons (60 ml) of butter, 3 sprigs of thyme, 3 cloves of garlic, finely chopped, and 1 clove of onion, finely chopped to the pan.
Step 9. Coat the steaks with melted butter for 2 minutes
Once the butter has melted, hold the skillet with your claws and tilt it slightly towards you. Quickly spoon butter over steaks for 2 minutes.
Step 10. Remove the steaks from the pan and set the sauce aside
Pour the butter sauce into a bowl or other serving container. You will serve it with steak and side dish.
Step 11. Let the steak rest for 10 minutes
Do not cut the steak immediately after cooking. Instead, remove the steak from the skillet and let it rest on a cutting board or other surface for 10 minutes. This will allow the juices in the steak to spread throughout the meat and make the steak more juicy.
Step 12. Slice the steak and serve
This is the moment you've been waiting for! Slice the steak into equal pieces and serve with a butter sauce and your favorite side dish. Preserved steak is something special. So, accompany the meal with a nice glass of wine if you like.
- Serve the steak with your favorite side dish. Potatoes are a popular side dish for dinners with steaks. You can cook potatoes in a variety of ways, including roasting, roasting, or mashing them.
- Make a Caesar salad to complement the steaks and potatoes.
Method 2 of 3: Grilling Steak
Step 1. Heat one side of the 2 burner grill
Since a charcoal grill heats the meat unevenly, it's best to use a 2 burner gas grill for this method. Turn on the first burner on the highest possible heat and the second on the lowest possible heat.
If you are using a charcoal grill, collect the charcoal in one corner of the grill
Step 2. Season the steak with salt and pepper
Seasonings should be kept as simple as possible so you can enjoy the taste of the cured meat. Season both sides of the steak with salt and pepper or your favorite steak seasoning mix.
Step 3. Place the steaks on low heat
This method is called “reverse grilling” because the meat is heated slowly, then grilled at the end. Unlike traditional cooking methods, where the meat is roasted first, then it is slowly cooked. The reverse grilling method will allow the meat to cook more evenly and result in a more tender, juicy steak.
Step 4. Use a meat thermometer to determine how long the steak should cook
Let the steaks cook slowly, turning every 3-4 minutes. Use a meat thermometer to check the temperature. You should know when the meat is about 8 °C below the desired doneness.
The internal temperature for rare (raw) steak is 52 °C. For medium rare (half-raw) it is 54–57 °C, for medium (medium) 57–60 °C, medium-well (half cooked) 60–66 °C, and well (fairly ripe) 68 °C. Well done options are not recommended for premium steaks
Step 5. Transfer the steak to a hot stove once it reaches the desired temperature
Grill the steaks on a hot stove until a nice crust forms on both sides. It only takes a few minutes and the steak can be turned over as often as possible. Use a meat thermometer to make sure the steaks are not done.
Step 6. Let the steak rest for 5 minutes before serving
Let the juices spread again once the steak is cooked. So, let it sit at room temperature for 5 minutes before chopping it up. Serve and enjoy this cured steak!
Step 7. Serve the steak with a side dish, namely steamed or grilled vegetables
Healthy side dishes made from fresh vegetables will provide you with a balanced and delicious meal. Try steamed broccoli, roasted zucchini, or a cob of corn that has been roasted in the grill.
Method 3 of 3: Choosing the Perfect Steak
Step 1. If you live in America, look for the “USDA Prime” label
The USDA (U. S. Department of Agriculture) classifies beef based on tenderness, moisture content, and fat marbling. The ratings are “Prime”, “Choice”, and “Select”, with “Prime” at the highest quality. When it comes to dry aging cured steaks, go for the best. So, if you can afford it, go for the “USDA Prime” steak. If you can't, the "Choice" cut is also OK, but the "Select" cut doesn't have fat streaks to support preservation using the dry aging method.
Step 2. Choose high-quality cuts of steak
Dry aging preserves will create tenderness and a rich taste, but will not improve the quality of poor cuts of meat. Look for lamusir (ribeyes), T-bones, or porterhouses when buying cured steaks.
Step 3. Check to make sure the steak pieces have a lot of fat streak
The streak of fat is in the center of the steak, not the outer edge. When you cook the steak, this fat will melt and create a rich meat flavor.
Step 4. Choose steaks that have been preserved for 3-6 weeks
Steaks that are dry aged will have a unique taste that has a slight odor similar to that of fine bleu cheese. The older the age, the sharper the smell. Steaks are preserved for a minimum of 3 weeks, but can be up to several months. If you are trying to preserve steak for the first time, do so for 3-6 weeks.
