Dry aging is the process of allowing large cuts of meat to rest in a controlled, open-air environment for an extended period of time. This allows enzymes in the meat to break down the proteins and concentrate the flavours, resulting in tender meat with a rich and complex flavour that is unique to dry-aged beef.
Because of this, dry-aged beef is best prepared with simple ingredients that highlight the rich and complex flavours.
1. Start by pulling it out of the refrigerator about 30 minutes before you’re ready to cook it to allow the steak to come up to room temperature.
2. Season simply. Hold off on the marinades and sauces – they’ll likely overpower the prized flavour of the meat itself. Instead, season each steak with a little bit of kosher salt. Freshly ground black pepper will work here, too.
3. Fire it up! Heat your grill or skillet on high heat. Wait a few minutes for everything to warm up. You can test a skillet by flicking a few drops of water in the pan.
4. Throw it on. Add the steaks to the skillet or the grill. Let them sear on each side until a nice brown crust forms. Cook until preferred doneness.
5. Let ’em rest. After you remove the steaks from the pan or grill, let them rest on a cutting board for at least 5 minutes. This will allow the juices to seep back into the meat.