How To Cook Dry Aged Sirloin Steak
Meaning the more funky it gets the fewer people it will appeal to.
How to cook dry aged sirloin steak. One is much mustier than the other and some palates find that too overwhelming. You also have to consider the loss versus gain. Place the steak into the pan and leave in the pan for 1 minute.
Let steak sit on the plate for 45 minutes then flip and repeat time. The more you leave the meat to age the thicker and tougher the. I do this at room temperature.
Because of the strong heat change proteins and water are released at once. You will notice that the steak will weep then suck the fluid back inches. If you don t have 3 days to slowly thaw your steak then thaw it more rapidly by placing in a bowl of cold water.
If your dry aged steak is frozen then thaw it slowly preferably in the refrigerator 2 to 3 days prior to cooking. On a plate sprinkle salt evenly on both sides of steak you can use up to 1 teaspoon if the steak is really large. Pat the steaks dry with kitchen paper and season with salt and pepper.
Directly from the refrigerator into the pan the dry aged steak is death. Take a heavy based frying pan that will comfortably fit both steaks add the oil and heat over a high flame. The result is a gray dry edge.
Before the dry ate steak bounces into the pan it should be sufficient time to unfold at room temperature 30 60 minutes. Dry aging creates a tender steak with a complex flavor profile and it cooks beautifully in either a skillet or on the grill. After a certain point dry aged steak turns from a delight to a delicacy.