Recipe Category: dry age

What is Dry Aging?

Dry Aged steak is king among meat. Dry Aging meat allows for natural flavours to become more intense, as well as the tenderisation of texture.

The perfect steak requires the proper preparation

• Keep the steak at room temperature for 30-60min prior to cooking.
• Salt the steak then leave it for 45min for the salt to be absorbed.
• Ensure the steak is as dry as possible, dab with paper/kitchen towel.
• Preheat pan with oil. Cook for 60-90s on each side.

Ingredients:

• 500g of spaghetti
• 200g basil pesto
• 100g of Parmesan cheese
• Pepper
• Fleur de Sel
• 2 dry aged steaks, 200g each
• Some olive oil

Method:

• Remove the steaks from the refrigerator one hour before preparation.
• Cook the spaghetti in salted water, drain and keep warm.
• Preheat the pan well, adding a little olive oil to the steaks.
• Fry in the hot pan for 2 minutes on each side.
• Wrap in aluminum foil and leave to soak for 5 minutes.
• Season the steaks with salt and pepper.
• Fry the spaghetti in the pan.
• Add basil pesto and parmesan cheese.
• Swing everything hot once.
• Spread the pasta on plates.
• Cut the dry-aged steaks into fine slices, plating the steak strips on the pasta.
• Season with fresh pepper and Fleur de Sel.

Enjoy nice and hot.

Tip: The dish can also be served in a large pan and brought to the table. Align the steak strips in a ring, so that everyone can take his part comfortably.

What is Dry Aging?

Dry Aged steak is king among meat. Dry Aging meat allows for natural flavours to become more intense, as well as the tenderisation of texture.

The perfect steak requires the proper preparation

• Keep the steak at room temperature for 30-60min prior to cooking.
• Salt the steak then leave it for 45min for the salt to be absorbed.
• Ensure the steak is as dry as possible, dab with paper/kitchen towel.
• Preheat pan with oil. Cook for 60-90s on each side.

Ingredients:

• 4 big dry aged rib eye
• Pepper
• Fleur de Sel
• 500g beans
• 1 big onion
• 3 Tbsp Olive oil
• some savory
• some oil
• 1 Tbsp Sugar
• 2 Tbsp wine vinegar

Preparation for the bean salad:

• Step 1: Clean the beans, cut in 3cm pieces.
• Step 2: Rinse everything in a colander.
• Step 3: Place in a pan.
• Step 4: Cover with water, add salt and cook for 8-10 minutes.
• Step 5: Drain the green beans and leave to cool slightly, then place into a bowl.
• Step 6: Peel the onions and chop.
• Step 7: Make a marinade by mixing vinegar, pepper, sugar, salt and oil.
• Step 8: Stir in the onion and mix with the beans.
• Step 9: Cover the bean salad and leave for 30 minutes.

Preparation for the rib eye:

• Step 1: Take out the Dry Aged rib eye 30 minutes before grilling.
• Step 2: Bring up to room temperature.
• Step 3: Heat the grill.
• Step 4: Brush the rib eye with oil.
• Step 5: Now place the Dry Aged rib eye on the grill.
• Step 6: Grill them “medium”.
• Step 7: For those not so experienced, a grill thermometer is a perfect tool.
• Step 8: Now cut the rib eye into slices, arrange on plates with lettuce. Do not forget Salt!

Ingredients:

• 1 kg of Dry Aged rib eye
• Some olive oil
• 250g of rocket
• 50g of cashew nuts
• 1 large sweet white onion
• Pepper & sea salt

Method

• Roast the Dry Aged rib eye at 240°C for about 10 minutes, until a crust forms.
• Wash the rocket, fry some cashews on the fry pan with some olive oil. Peel the onion and cut into fine strips.
• Return to the rib eye , and continue to cook for 10 – 20 minutes at 180°C, without adding liquid.
• Remove the rib eye from the oven, allow to rest for 15 minutes. Season with salt & pepper.
• Cut the rib eye in portions and arrange on the rocket salad.