OK…you’ve heard of “dry aged” steak…how do you get the most out of your steak at home?
PORTERHOUSE
This is a great looking porterhouse. Well-marbled…slightly aged…darker color…perfect.
First, if you purchase your favorite cut at your favorite butcher, and it looks bright red when you purchase it, it’s probably too fresh to eat. Try letting it age in your refrigerator for one week.
If you purchase a great value in steak and need to cook it later in the day, try unwrapping it, salting and seasoning it to your liking, covering with some plastic wrap, and letting it sit out on your counter for a few hours before cooking (up to 5 hours).
If you follow these instructions, your steak will be aged or tenderized like none you’ve had before. A perfectly aged steak is not bright red…it’s more of a mid-gray…
So…use your favorite seasoning, follow the above, and enjoy the best steak you’ve had.
Extra tip…I like steak simple…salt and pepper…barbecued…then a dash of extra virgin olive oil and even a drizzle of lemon…that’s steak florentine…regardless…mangia…please let our followers know your cooking secrets.
Thanks.
Vinnie Rua
P.S. Stay tuned for more fashion tips!
There are some other ways to age a steak. First you can decide between dry rub or wet soak. I prefer the latter.
For a dry rub, try salt, pepper, paprika, cayenne, garlic powder, onion powder, thyme (dry or fresh), fresh garlic (for the oil), and mushroom or bacon bits. Make sure the seasoning is padded into the meat and you can leave this covered in the fridge for a couple of days. This is perfect for the grill or a good sear on a hot pan finishing in the oven.
For a great wet rub, dry soy sauce, black peppercorn, mushroom dark soy, rice vine vinegar, fresh garlic, thyme, (worchester or hot sauce is really not necessary, but you can be adventurous). I like to let this mixture marinate for a couple of days or even weeks. The marinade soaks into the meat, helps to tenderize it the longer it sits, and makes a nice de-glaze unless you choose wine instead.
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