What is the rarest steak recipe
Grill tips for preparing dry-aged beef
In the DRY AGER® maturing cabinets, an incomparable taste experience grows under the best of conditions. Before the dry aged beef is finally put on the table, it still needs to be properly prepared. It becomes particularly tasty when grilling, as intense roasted and smoke aromas develop here.
The best steak recipe from the grill?
Of course, questions of taste can never be answered across the board. In the DRY AGER® manufactory, however, everyone agrees when it comes to grilling. High quality dry aged beef is the basis and dedication in preparation is the icing on the cake.
- The right choice
The following applies to meat: what is fried in the pan also tastes good from the grill. But it is better not to dare to experiment with high-quality dry aged beef. First of all, the question of which piece of meat complements the smoky grill flavors best has to be clarified. The classics in the steak recipe are rump steak, bone steaks such as porterhouse and tomahawk and juicy entrecôtes. But dry-ripened lamb chops, dry aged beef burgers or ribs are also excellent when prepared over an open fire. However, the different pieces also need different cooking times.
2. The preparation
Once you've found your perfect piece of dry aged beef, get it out of the fridge at least 30 to 60 minutes before grilling. The meat is allowed to warm up at room temperature, which makes it more tender in the end. About 15 minutes before the big performance on the grill, a pinch of coarse salt (for example crystal salt or fleur de sel) ensures the right seasoning. In addition, the meat is brushed with a little oil.
- Position the coals so that there is a strong heat field and a less heated grill area. So the meat can be moved in one go.
- Once the coals have burned through, the meat is briefly seared on both sides over a high heat. Depending on the size of the meat and the desired cooking point, about 1-4 minutes per side. (With a 3 cm thick porterhouse it should be 3-4 minutes per side, with a tender flank steak 60 seconds per side is sufficient.)
- When the desired browning and temperature have been reached, remove them from the heat area and let them cook over indirect heat.
4. The perfect temperature
The core of the perfect steak recipe is the right temperature. It determines the cooking success. To ensure that the dry aged beef is really medium, rare or well done when grilling, it is advisable to work with a meat thermometer. Because just a few degrees make the difference here:
- Blue Rare / Bleu (inner core raw): 38 ° C
- Rare ("bloody"): 48 ° C
- Medium rare ("English"): 52 ° C
- Medium ("pink"): 56 ° C
- Medium well ("half pink"): 57-60 ° C
- Well done: 64-74 ° C
As with maturing, the taste of grilling lies in the rest periods. When the meat has reached the desired core temperature, it should be allowed to relax for at least 5 minutes. Before serving, the meat is pepped up with a little salt and, depending on the taste, spiciness (chilli flakes), fresh herbs (rosemary, thyme) or exotic spices (smoked paprika, fennel and coriander seeds).
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