The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Best Practices for Cooking a Dry Aged Steak › Re:Best Practices for Cooking a Dry Aged Steak
George ChharawalaI generally only do my roasts on my Big Green Egg. My method is to slowly smoke it at around 220. I use red oak for the smoke and find it really kicks up the roast especially if its dry aged. I then remove it at about 100 F and let it rest while I increase the temperature to around 500-600 F on the egg. I then put the roast back on for about 5-12 mins looking to take out at around 120 F. Let the roast rest till the temperature is stable about 130-135. It is really important for the roast to rest after its taken out of the Egg or Oven. I then have a perfect Medium/ Rare roast.
I would be careful though with the salting of dry aged roast as salt bring all the moisture to the surface and if the roast is cut too soon without ample time to rest then the juices will all run out. After the roast is cut up you can sprinkle some Fluer de Sel on top. This gives a slight salty flavour that is very smooth.
If the budget allows I really recommend a Thermapen for a thermometer, very accurate and quick.
I agree with RRP that cooking to Temperature is really the only way.