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.
- 4 big dry aged rib eye
- 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!