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December 6, 2015 at 9:03 pm #2401Dale ChristiansenMember
Any advice for cooking a 45day DryAged steak?? This will my first time cooking a dry aged steak. I know they are dryer and don’t take as long using regular methods but with Sous Video do I need to adjust my time of temp? Plan on seasoning, sealing, cooking at 130°for at least 60 min. then a quick sear in cast iron pan for 45seconds on each side.
Also the trimmings. Any use for those?
Thanks for any help
DaleDecember 8, 2015 at 1:20 am #9775
Hi Dale, sorry to be so late with a response, but here now anyway. Yes dry aged beef will cook faster and while I personally have no experience with sous vide cooking the one thing that is critical is to cook to internal temperature – not to time! RonDecember 8, 2015 at 10:25 am #9779
Dale – did you see this recent post in Maureen’s blog? Ron
Sous Vide Cooking Guarantees a Perfect Steak Every Time
Posted on November 14, 2015
Congratulations! Dry aging done! Your ribeye, striploin or sirloin is ready. Now it’s time to trim the “bark” off, cut it into steaks, and get ready to enjoy, share or preserve to savor over time.
Steak lover beware: Dry aged steak cooks faster than “wet-aged” steak. With the lower water content, there is none of the weep and shrivel to indicate doneness. Time has provided tenderness that you don’t want to unintentionally turn to shoe leather.
Screen Shot 2015-11-14 at 1.40.17 AM
The ultimate way to cook a steak is sous vide, under vacuum in a controlled temperature water bath. Once the meat has reached the desired temperature of the bath, the meat is cooked perfectly edge to edge. Polish the steak off with a quick sear on a grill or frying pan. This is the secret to a perfect steak.
Freezing dry aged steaks:
Dry aged steaks freeze very well with minimal impact on taste or texture. Because of the reduced moisture content, dry aged steaks are less susceptible than wet aged steaks to freeze damage that is a result of water crystal formation. Simply vacuum seal your dry aged steaks into vacuum/sous vide bags and place them in the freezer. For best results, thaw the steaks very slowly in the refrigerator and bring them to room temperature before grilling or cooking sous vide. You might want “hot tub” the steaks in lukewarm water for an hour or so before cooking so you know they are just right when you toss them on the grill.
Cooking dry aged steaks:
Dry aged steaks tend to cook faster than wet aged steaks because there is just less water in them to “bring to a boil.” The steak will reach doneness in much less time. So, keep an eye on those steaks, use a quick read thermometer, and pull them off before they reach temp to let the carry over do the trick.
Many chefs will quick sear the steak before vacuum packing with a pat of butter and some seasoning. When you sous vide this way, the flavors expand and penetrate the meat delectably. Sous vide cooking is your best guarantee of steak perfection—exact temperature, ideal texture, complete nutritional value and maximum flavor.
UMAi Dry® currently offers these temperature-resistant sous vide bags:
SousVide Supreme Vacuum Cooking Bags $11
One great resource on the web, ChefSteps.com, offers a great visual guide to temperature and doneness. They also offer online video classes on how to cook perfect proteins and more sous vide.
Posted in Dry aging tips, Recipes, Uncategorized | Tagged beef, charcuterie, ChefSteps, Dry aged beef, dry aging, dry aging bags, foodies, sous vide, UMAi Dry, UMAi Dry Bags
December 8, 2015 at 5:50 pm #9780Dale ChristiansenMember
Thanks for the info Ron.
I Sous Vided the steaks last nite to a temp of 120 and they were perfect from edge to edge. Had great taste but were not as tender as I wanted. Could it be that they were in the bag for too long?? 45 days. If they were dry aged for 28 days would they be a little more “fork tender”
daleDecember 8, 2015 at 6:19 pm #9781
No, the longer time creates more tenderness. I swear though each sub-primal is different. I have had expensive ones from a local butcher shop age so-so and then ones from SAMS pleasantly knock my socks off! When I discover my steaks may not be a tender I will then use my JACCARD to resolve that. To me the aging benefit is first the condensed beefy taste with it’s uniqueness and then the tenderization factor is a more distant second. Ron
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