Whether or not you are sautéing or grilling a steak you have dry aged at dwelling, Okay.C. Gulbro has a number of extra prepping and cooking ideas that will help you out. Step one is to “trim the meat earlier than cooking it.” Whereas that further layer of fats serves an necessary perform through the dry-aging course of, leaving it on will create a tricky, undesirable chew and a barrier for taste infusion. Gulbro additionally instructed Tasting Desk to “ensure you season your meat and let it relaxation earlier than cooking.” That is one other well-known tactic for enhancing meat’s tenderness and acquiring the juiciest doable outcomes.

Shifting on to the cooking course of, Gulbro burdened the significance of a meat thermometer for figuring out doneness: “Dry-aged steaks have much less moisture and can prepare dinner quicker than wet-aged steaks,” he instructed us, including, “The contact method shouldn’t be as correct, because the meat is already firmer.” A uncommon steak ought to have an inner temperature of 120 levels Fahrenheit, whereas a medium steak ought to measure 140 levels Fahrenheit.

Should you’re questioning whether or not or not you’ll be able to take pleasure in your home-aged steak uncooked, Gulbro would not suggest it. Letting your meat sit for a number of weeks to a month in your fridge comes with the danger of dangerous micro organism, so “cooking your dry-aged steaks at dwelling will forestall most foodborne diseases.” If you need carpaccio, Gulbro prompt or not it’s “calmly seared after cleansing after which sliced.”