Dry aged steak is a delicacy due to the time the process takes combined with the risks of spoilage, however the outcome is worth the wait. With the Steak Locker, the risks are minimised with it’s Smart features that allow you to monitor and track the progress of your meat. Dry aging is unique in its ability to amplify the flavors of your steak so it's important that you know the best way to cook dry aged steak. In this article we are going to share our expert knowledge and advice on how to cook your dry aged steak- the right way.
Once you have dry aged your steaks and are ready to cook them, ensure that the meat is dry and fully trimmed of all hard dried out layers as well as any dark areas from the dry aging process. Your dry aged steak will cook in about half the time compared to a non-dry aged steak, mainly due to the reduced moisture within the muscle of the steak.
Also, we have found that electronic and analog thermometers can be unreliable, best practice to use a digital thermometer. The best way to cook dry aged steak is to always undercook them initially and then, if desired, have additional cooking time. You can never un-cook a steak but always have the opportunity to add more cooking time.
As with most things delicate, one gets better with practice. Just as there are many different cuts of steak, there are just as many different ways to cook a dry aged steak. These include pan searing, reverse searing, grilling, oven baked, butter poached, sous vide and even tartare. You can use any of the cooking methods on any of the cuts of beef, but the best way to cook dry aged steak is generally going to be the method that you’ve practiced the most.
It is important to remember that some cuts are better suited for certain cooking applications. Like the eye of round and the tips of the tenderloin make for a wonderful tartare, but is not a cut that works in the dry aging process because they are already tender and don't contain enough fat to be worthwhile.
Another important factor when choosing which method to use to cook a specific cut of steak is the size and thickness. Obviously, a half inch thin cut boneless strip loin that’s been quick seared in a cast iron pan with butter will only take a few minutes per side to cook. And, an inch and a half bone in ribeye would be better suited on the grill.
Overview of the best way to cook dry aged steak
To find out more about the dry aging process itself, read our blog posts. You can learn about the history of dry aging, the timeline of the process and some of our favorite recipes. You can see our dry age fridges and the benefits of using them such as the smart features on our dry age refrigerator product page. We hope our tips on the best way to cook dry aged steak have been useful, please get in touch if you have any questions and share your dry aged steak results with us on social media.