Dry-aged steaks

I was reading, again, my various Cook’s Illustrated magazines looking for seasonal recipes to try. A magazine reader had written in about dry-aged steaks and wondered if this could be done at home. (Reference the March-April 2010 edition of the magazine). The editors replied about their efforts and I decided to give it a try.

  • 2 top sirloin steaks (about 6 ounces each?)

Wrap thoroughly with cheesecloth and place on a rack in the back of the refrigerator (where it is coldest) for four days. Pan sear and enjoy. Supposedly these are tender and intensely flavorful like the more expensive dry-aged steaks. Cook’s used 2 rib-eye and 2 strip steaks.

  • I put mine in the fridge on a Monday and we cooked them on a Saturday so that was a bit longer than the magazine.
  • I wrapped mine while they were still frozen.
  • They had a nice flavor but were not particularly moist or tender.
  • Hubby says the verdict is still out as these were some of the leftover pieces from a top sirloin butt that he had cut up earlier this year.
  • He would like to try this with rib-eyes.

 

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