Unlocking the Secrets of Dry-Aged Beef
- 9 years ago
Hi! I’m Mark Kranenberg with Steak University TV. Today, we’re unlocking the secrets of dry-aged beef.
When it comes to meat, there’s nothing more prized than a tasty, dry-aged steak. When it comes to steaks, dry-aging creates a tenderness, richness, and a depth of flavor that you just can’t find in other cuts of meat.
Notable Quote:
“There’s no cooking method that can generate the depth of flavor of a dry-aged piece of meat.” – Lucky Peach
Dry-aging takes time, care, and craft, which is why supermarkets rarely sell dry-aged beef. Instead, dry-aged steaks are usually found in five-star restaurants and high-end steakhouses, many of whom have their own custom-built dry-aging lockers.
Notable Quote:
“The very best US steakhouses… all succeed with the same secret ingredient, dry aged steak.” – Forbes
But if you want steaks to cook at home, or if you’re looking for a great gift, you can also find dry-aged beef at specialty butcher shops, high-end wholesalers, and online retailers, like Steak University’s sponsor, Chicago Steak Company.
So how does dry-aging happen, and what makes a great dry-aged steak?
To start with, you need great beef. The USDA has three top grades for beef. USDA Prime, USDA Choice, and USDA Select.
If you want a truly steakhouse-quality steak, you should stick USDA Prime, which has the best marbling and tenderness of any USDA grade.
Next comes the aging itself. Dry-aging takes place in specialized refrigerators called aging lockers. These lockers are precisely controlled for temperature and humidity. Butchers use racks or hangers so that air can flow over the meat’s surface, which is essential to the dry-aging process. Beef is then left to age for multiple weeks at a time. Usually 21 to 28 days.
During this time, three things happen to make dry-aged steaks extra-flavorful.
First, moisture starts to evaporate. With less moisture, flavor becomes more concentrated, meaning each steak has a more intense and beefy taste.
1) More Intense Taste
Second, enzymes in the beef start to break down tough muscle fibers. This tenderizes the beef, which creates a steak so tender you could cut it with a fork.
2) Increased Tenderness
Finally, those same enzymes create new, richer flavors. This is why dry-aged beef has a more indulgent, umami-rich, and complex flavor profile than unaged or wet-aged steaks.
3) Richer Flavors
Because of their superior tenderness and flavor, dry-aged steaks have become a luxury item among steak-lovers and gourmets alike. So if you’re looking for a truly steakhouse-quality steak at home, be sure to look for dry-aged, USDA Prime beef.
Notable Quote:
“We pay a premium for dry-aged beef because we know the older the steak, the more tender it is and the more umami it develops.” – GQ
Again, I’m Mark Kranenberg. For more Steak University TV, be sure to subscribe to our channel, or check us out online at https://www.MyChicagoSteak.com.
Visit our website: https://www.MyChicagoSteak.com
Find us on Facebook: https://www.facebook.com/ChicagoSteak...
Follow us on Twitter: https://twitter.com/MyChicagoSteak
Google +: https://plus.google.com/+Mychicagoste...
Pinterest: https://www.pinterest.com/mychicagost...
Helpful link :
How to Cook a steak indoors in the oven = https://youtu.be/jilmsSlIYTs
How to Cook a Burger On the Grill = https://youtu.be/Y23W5F-O6P0
How to cook filet mignon on the grill and oven = https://youtu.be/EPc-hik-Dfc
How to Cook Tomahawk Ribeye Steak & Grill = https://youtu.be/k0jZ5D5V8Ss?list=PLA...
How to Pan Fry a Steak & Cook a Baked Potato = https://www.youtube.com/watch?v=go9_m...
When it comes to meat, there’s nothing more prized than a tasty, dry-aged steak. When it comes to steaks, dry-aging creates a tenderness, richness, and a depth of flavor that you just can’t find in other cuts of meat.
Notable Quote:
“There’s no cooking method that can generate the depth of flavor of a dry-aged piece of meat.” – Lucky Peach
Dry-aging takes time, care, and craft, which is why supermarkets rarely sell dry-aged beef. Instead, dry-aged steaks are usually found in five-star restaurants and high-end steakhouses, many of whom have their own custom-built dry-aging lockers.
Notable Quote:
“The very best US steakhouses… all succeed with the same secret ingredient, dry aged steak.” – Forbes
But if you want steaks to cook at home, or if you’re looking for a great gift, you can also find dry-aged beef at specialty butcher shops, high-end wholesalers, and online retailers, like Steak University’s sponsor, Chicago Steak Company.
So how does dry-aging happen, and what makes a great dry-aged steak?
To start with, you need great beef. The USDA has three top grades for beef. USDA Prime, USDA Choice, and USDA Select.
If you want a truly steakhouse-quality steak, you should stick USDA Prime, which has the best marbling and tenderness of any USDA grade.
Next comes the aging itself. Dry-aging takes place in specialized refrigerators called aging lockers. These lockers are precisely controlled for temperature and humidity. Butchers use racks or hangers so that air can flow over the meat’s surface, which is essential to the dry-aging process. Beef is then left to age for multiple weeks at a time. Usually 21 to 28 days.
During this time, three things happen to make dry-aged steaks extra-flavorful.
First, moisture starts to evaporate. With less moisture, flavor becomes more concentrated, meaning each steak has a more intense and beefy taste.
1) More Intense Taste
Second, enzymes in the beef start to break down tough muscle fibers. This tenderizes the beef, which creates a steak so tender you could cut it with a fork.
2) Increased Tenderness
Finally, those same enzymes create new, richer flavors. This is why dry-aged beef has a more indulgent, umami-rich, and complex flavor profile than unaged or wet-aged steaks.
3) Richer Flavors
Because of their superior tenderness and flavor, dry-aged steaks have become a luxury item among steak-lovers and gourmets alike. So if you’re looking for a truly steakhouse-quality steak at home, be sure to look for dry-aged, USDA Prime beef.
Notable Quote:
“We pay a premium for dry-aged beef because we know the older the steak, the more tender it is and the more umami it develops.” – GQ
Again, I’m Mark Kranenberg. For more Steak University TV, be sure to subscribe to our channel, or check us out online at https://www.MyChicagoSteak.com.
Visit our website: https://www.MyChicagoSteak.com
Find us on Facebook: https://www.facebook.com/ChicagoSteak...
Follow us on Twitter: https://twitter.com/MyChicagoSteak
Google +: https://plus.google.com/+Mychicagoste...
Pinterest: https://www.pinterest.com/mychicagost...
Helpful link :
How to Cook a steak indoors in the oven = https://youtu.be/jilmsSlIYTs
How to Cook a Burger On the Grill = https://youtu.be/Y23W5F-O6P0
How to cook filet mignon on the grill and oven = https://youtu.be/EPc-hik-Dfc
How to Cook Tomahawk Ribeye Steak & Grill = https://youtu.be/k0jZ5D5V8Ss?list=PLA...
How to Pan Fry a Steak & Cook a Baked Potato = https://www.youtube.com/watch?v=go9_m...