AGED DRIED STEAK RECIPES
DRY AGED STEAK AT HOME RECIPE - FOOD.COM
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.
Total Time 5 hours 5 minutes
Prep Time 5 minutes
Cook Time 5 hours
Yield 1 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1744.1, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0
DRY-AGED RIB-EYE STEAKS WITH EMERIL'S MAITRE D'HOTEL ...
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 Beef Recipes
Number Of Ingredients 5
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.
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