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Oct 27, 2006 07:11 PM

Cooking dry-aged steak

What is the best method? I can grill it, though it is rather cold outside today. Thanks!

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  1. Grilling's better than broiling.

    Have it at room temperature in either case.

    Ideally you should presalt it a day ahead, but it sounds like it's too late for that.

    2 Replies
    1. re: Robert Lauriston

      No pre-salt! It'll draw out more moisture and ruin a beautiful cut of meat. You don't mention if its filet, ribeye, strip, etc. so it's hard to say which is the best method. To me, I'd gut it out and grill outside. Sear on very high heat for a few minutes and then cook indiect for the remainder. The length of cooking is determined by the cut (bone-in or not?) and the thickness...1 inch, 2 inch, etc. And yes, do get it to room temp before cooking.

      1. re: CapeCodGuy

        presalting does not draw out moisture. Its been proven false and mentioned on this board numerous times.

    2. I agree with CapeCodGuy - do not salt the meat a day ahead! You'll be bringing essential moisture to the surface, which will not only dry the steak out (it HAS already been dry aged, after all), but inhibit the browning and caramelization that comes with placing a perfectly dry piece of meat over high heat.

      If you can't grill it, go ahead and pan sear it over high heat on top of the stove. Oil the steak lightly first (do not oil the pan) with extra virgin olive oil or canola oil, season with salt and pepper just before cooking, and place it in the preheated pan. Let it sear for 4 minutes on the first side, turn over, and finish it on top of the stove (or place the pan in a 425F oven) for 3 or 4 more minutes for medium rare.

      Pan searing on top of the stove gives you the option of creating a pan sauce once the steak comes off the stove. While the steak is resting, deglaze the pan with red wine/Cognac/brandy, add some stock or heavy cream, et voila! Or, coat the steak with crushed black peppercorns before searing, and you've got steak au poivre after deglazing and adding cream.

      1. i agree you shouldn't salt ahead of time. its a waste. but you should use a salt crust.

        i've had success with this preparation:

        pre-heat your grill, and get your woodchips on it if its gas.

        coat your steaks in kosher salt and pepper.

        in a cast iron skillet or other heavy bottomed pan (but ideally a cast iron) melt butter until it stops foaming and add chopped shallots.

        sear the steaks quickly. QUICKLY. add more shallots as you turn if you need to.

        immediately put them on the grill over med-high heat for a few minutes each side. watch for flame-ups from the butter.

        move them to low heat for 1-2 minutes a side or until desired internal temp.

        you could use a broiler if a grill isn't available, but it makes it harder to move to low heat quickly.

        i usually then use a demi-glace reduction with wine and mushrooms.


        1. I always Salt and Pepper right before I cook it.

          2 Replies
          1. re: melly

            I find the best time to salt is about 2-3 minutes (up to 5) before cooking to begin to draw moisture and proteins to the surface and, thereby, get a good sear. Also, I don't like to add pepper before cooking as I find pepper can get bitter when exposed to high heat. I'll add pepper after the sear but before I remove it from the grill (for that cooked pepper flavour) or after removal at the table.

            1. re: Atahualpa

              good point about the pepper. i haven't had that problem in this prep, but certainly have in other dishes.

          2. How thick is it? I bought a beautiful two-inch-thick dry-aged ribeye from the Café Rouge meat counter, let it sit on the kitchen counter for a few hours, brushed it with olive oil and s&p, put it on the grill for a few minutes each side, then into a preheated 400° oven for about 8 minutes, then let it rest for about 15 while I made a Sauce Béarnaise. Perfect. But methods and timing would be different for a different cut and/or different thickness.