Dry aged steak is a delicacy that is highly sought after by meat lovers around the world. The process of dry aging beef involves hanging it in a climate-controlled environment for several weeks, which helps to break down the muscle tissue and intensify the flavor. However, cooking dry aged steak can be challenging, and it requires a different approach than cooking regular steak. In this article, we will provide a comprehensive guide on how to cook dry aged steak to perfection.

Choosing the Right Cut of Steak

Before you start cooking your dry aged steak, it is essential to choose the right cut of meat. Not all cuts are suitable for dry aging, and some cuts will yield better results than others. The most commonly dry-aged cuts of beef are ribeye, sirloin, and strip steak. These cuts are well-marbled, which means they have a high amount of fat running through the meat. This fat helps to keep the meat tender and juicy during the dry aging process.

When choosing a cut of dry aged steak, you should consider the level of marbling, as well as the thickness of the steak. Thicker cuts of steak are better for dry aging because they have more muscle tissue, which means they will develop more flavor during the aging process. However, thicker cuts of steak will also take longer to cook, so you will need to adjust your cooking times accordingly.

Another factor to consider when choosing a dry aged steak is the grade of the beef. The USDA grades beef based on its marbling, tenderness, and flavor. The highest grades of beef are Prime and Choice. Prime beef has the most marbling and is the most tender and flavorful, while Choice beef has slightly less marbling but is still a high-quality cut of meat. Select grade beef is lower in quality and is not recommended for dry aging.

Preparing the Steak

Once you have chosen your dry aged steak, the next step is to prepare it for cooking. The first thing you need to do is thaw the steak if it has been frozen. It is best to thaw the steak in the refrigerator overnight, rather than at room temperature, to avoid the growth of harmful bacteria.

Before cooking the steak, you should also season it with salt and pepper. Dry aged steak has an intense flavor, so you don’t need to use a lot of seasoning. Just a sprinkle of salt and pepper on both sides of the steak is enough to bring out the natural flavors of the meat.

After seasoning the steak, you should let it rest at room temperature for at least 30 minutes before cooking. This will allow the meat to come to room temperature, which will help it cook more evenly.

Preparing the Steak (Continued)

In addition to thawing and seasoning the steak, it is crucial to let it rest before cooking. Letting the steak rest at room temperature for at least 30 minutes allows the meat to relax and come to an even temperature. This will ensure that the steak cooks evenly and retains its juices, resulting in a tender and flavorful piece of meat.

Cooking the Steak

When it comes to cooking dry aged steak, there are several methods to choose from. The most popular methods are grilling, pan-searing, and oven-roasting. Each method has its advantages and disadvantages, so it is essential to choose the one that works best for you.

Grilling

Grilling is a popular method for cooking dry aged steak, as it imparts a smoky flavor and creates a beautiful char on the outside of the meat. To grill a dry aged steak, preheat your grill to high heat. Brush the steak with oil and season it with salt and pepper. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F. Let the steak rest for 5-10 minutes before slicing and serving.

Pan-Searing

Pan-searing is another popular method for cooking dry aged steak, as it allows you to create a crispy crust on the outside of the meat while keeping the inside juicy and tender. To pan-sear a dry aged steak, heat a heavy skillet over high heat. Add a tablespoon of oil and swirl to coat the pan. Season the steak with salt and pepper and place it in the pan. Cook for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F. Let the steak rest for 5-10 minutes before slicing and serving.

Oven-Roasting

Oven-roasting is a great method for cooking thicker cuts of dry aged steak, as it allows the meat to cook evenly and retain its juices. To oven-roast a dry aged steak, preheat your oven to 400°F. Season the steak with salt and pepper and place it on a baking sheet. Roast for 15-20 minutes for medium-rare, or until the internal temperature reaches 130-135°F. Let the steak rest for 5-10 minutes before slicing and serving.

Checking the Doneness of the Steak

No matter which cooking method you choose, it is essential to check the doneness of the steak using a meat thermometer. The internal temperature of the steak should be 130-135°F for medium-rare, 140-145°F for medium, and 150-155°F for medium-well. Insert the thermometer into the thickest part of the steak to get an accurate reading. Once the steak has reached the desired temperature, remove it from the heat and let it rest before slicing and serving.