All You Need to Know about Dry Aged Meat
If you haven’t tried dry-aged meat, you don’t know what you’re missing! Dry aging is a strategic method that results in tender steaks with more concentrated flavor. Typically a bit pricier than your standard steak, these premium cuts are well worth the splurge, and we’re breaking down the basics so you can shop with confidence!
What Is The Dry-aging Process?
Dry aging begins in an enclosed temperature and humidity-controlled room. As the meat begins to dry, it will lose at least 10% of water, depending on how long it is being stored. Because of the water loss, the protein will appear to shrink in size, but the fat and bones will remain the same size, resulting in a more intense, fatty flavor and umami richness. This richness only intensifies with the passing of time.
Wet-aging Versus Dry-aging Process
Typically, beef at the grocery store is wet-aged, meaning the meat is vacuum sealed into a package with water and its own juices. As it sits in water, the meat can lose vibrancy and the traditional red hue associated with raw beef. It also won’t have the opportunity to develop the same flavor compounds as dry-aged beef, as wet aging can dilute, and even remove, natural flavors through osmosis. With dry aging, the lack of water is key to a successful piece of meat—one that is jam-packed with layers of fat, salt, and savory goodness. You’ll also notice a bright red color with creamy marbled fat, details that are not offered when looking at a wet-aged steak. Finally, dry aging promises the ideal golden-brown sear once it hits the hot pan.
Experience The Flavor Difference
Not sure how to prepare this top-of-the-line meat? We got you covered with key tips and tricks on cooking your Bristol Farms dry-aged steak!
Once you remove the steak from its packaging, be sure to give it one last pat dry. In order to get a great sear, you need to make sure that it’s free of moisture.
Next, let the steak rest outside of the fridge for an hour or so before cooking. This will decrease the temperature difference between the fridge and your preferred cooking method.
When preparing the steak, season right before cooking. Apply salt generously—if it looks like too much, it’s probably just right.
Consider a less traditional method to cook your dry-aged beef. A sous vide ensures a perfectly cooked cut each time, while reverse searing helps retain juices and maximum flavor.
If you decide to go with the tried and true hot pan method, place the steak on a very hot pan and sear both sides. Remember to avoid taking the meat off too quickly. Once you see browning begin on the sides, you’ll know it’s time to flip.
At this point, you can continue to cook your steak on the stove top or choose to place the pan into a pre-heated oven (so long as the pan is oven-proof). Cooking times differ, depending on your preference of temperature: rare, medium-rare, medium, medium-well, or well-done.
Lastly, right before you’ve reached the ideal temperature of your meat, take it off the heat and allow it to rest for about ten minutes. This helps the steak retain its flavorful juices and prevents overcooking.