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.