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Rate my steak recipe, /ck/:
>Prep time: 1 week
>Cook time: 30 min
>Difficulty: Adv
>Supplies
>-Cast iron pan, well-seasoned
>-Digital ext probe thermometer
>-Tongs
>Ingredients
>-1.5-2" thick ribeye or NY Strip steak, prime or well-marbled choice
>-Canola oil
>-Black peppercorns, cracked
>-Kosher salt
>1. Dry Aging - store steak in refrig on paper towels uncovered 3-6 days. Flip + replace towels daily. Expect steak to shrink and red color to darken.
>2. Remove steak from fridge, allow to sit uncovered at room temp for 3 hours.
>3. Heat cast iron skillet on medium heat for 10 minutes. Heat oven to 250 degrees.
>4. Rub steak lightly with canola oil, season both sides heavily with cracked pepper and salt
>5. Turn skillet heat up to high for 1 minute or until just begins smoking.
>6. On high, sear steak 60 sec/side, remove from pan and insert probe thermometer. Set alarm to 116 degrees for medium rare, 112 degrees for rare.
>7. Place steak with probe inside directly on middle rack of oven, with a sheet of tin foil on bottom rack to catch drippings.
>8. When temperature alarm sounds remove steak from oven. Rest uncovered on a wood cutting board 15 minutes or until temp has peaked and fallen to 115. A medium rare steak removed at 116 will peak at 125-30, rare 120-125.
**Optional Mushroom Sauce**
>Ingredients:
>-1 c white button mushrooms
>-1/2 c dry red wine
>-1/2 c homemade beef stock, not broth
>1. After searing steak, remove pan from heat 2-3 min, return to low heat 1 min.
>2. Add wine and deglaze pan 2-3 min on med scraping browned bits, stirring constantly.
>3. Add stock and mushrooms, simmer low, stirring occasionally, 20-30 min or until sauce is reduced to a dark brown syrup that coats back of a spoon.
>4. Serve on/with rested steak.
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4/10
Dry aging individual steaks is completely retarded. You're supposed to dry age the entire primal, then trim it and cut the steaks. All you're really doing with this method is drying out the outside in the fridge, not true dry aging.
Otherwise, it's just a standard sear, finish in the oven, then make a pan sauce recipe. Nothing particularly unique about it at all.
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>>7191212
Pic related, my prime steaks after 6 days aging in the fridge.
When they're cooked and rested properly and you cut one of these with a steak knife the big difference you should notice is how the surface of the meat doesn't even shift or move with the sawing motion of the knife. The knife just glides down through it as if it is a razor sawing through a warm stick of butter. That's what the aging process does, enzymes and the gradual warming + low heat break down all connective tissue, and with the 60 second sear it's a meaty block of pure beef flavorfulness with a salty peppery crust.
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>>7191223
Can i have some sauce with that?
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>>7191212
Nothing special/10
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>>7191212
>store steak in refrig on paper towels uncovered 3-6 days
Wouldn't that oxidize the shit out of them?
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>>7193377
Yes. THat's why real dry aging is done with the full primal cuts in a carefully temperature and humidity controlled cooler with proper air flow. The oxidized parts are then trimmed off and then steaks are cut from the primal.
All that's being achieved here is purposefully drying out some perfectly good steaks.
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>>7193220
Not him, but
http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html
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>>7191212
>trying to dry age individual steaks
nigga u dumb
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>>7191212
>Prep time: 1 week
Ayyyyy lmao
>>
>Difficlty: Advanced
yeah, no
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>>7193474
Calm down, Joe.
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>>7193408
thanks. good read
Thread posts: 13
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Thread images: 2