I have to confess, I’m not the one interested in steak. When at a steakhouse, “baby back rib” is what I’d be drooling over. Nevertheless, I’m happy to make a good steak for hubby who loves his meat. Anyway as cooks, half the cooking we do is for the joy that brings everyone else.
I accidentally read about dry-aging steak for the first time at a “Costco Connection” magazine. Sometimes, the best tips come from an unpretentious magazine that you didn't expect. I knew right away I had stumbled upon an easy road to get big flavors. It felt like becoming an millionaire overnight.
1 thick cut T-bone steak (at least 1” thick and 16 oz)
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tbsp light olive oil
Hardware and Equipments
Stove top girl
1) Rinse the steak, and dry with paper towel completely.
2) Season the steak with salt and pepper liberally on both sides. Place it on the cooling rack over a sheet pan, and put it in the refrigerator overnight up to 48 hours.
The goal is to air-dry the steak. Do not cover the steak. Also, this means that the steak will absorb the odors or bacterias existing in your fridge. Make sure the refrigerator is clean and odorless when dry-aging a steak.
3) Remove the steak from the refrigerator, and bring meat to room temperature. It may take up to an hour.
4) Brush the steak with olive oil on both sides, and grill over medium high heat for 5 minutes per side. Transfer the steak to a serving plate and cover with foil and let it rest for 10 minutes. Serve with your favorite side.
- Use instant read thermometer and follow the manufacturing directions. In general, Rare = 120 F, Medium Rare = 125 F, Medium = 130 F
- To make the steak well done, cook it up to 130 degrees F, place it on a sheet pan, cover it with foil and place it in 350 degrees F preheated oven for 10 to 15 minutes.