Are you tired of your homemade steaks not quite measuring up to the ones you get at your favorite steakhouse? The secret to their mouth-watering flavor and tenderness may be dry aging.
But don’t worry, you don’t need any fancy equipment or commercial processes to achieve the same results at home. In this article, we’ll show you how to dry age beef using a simple method that Alton Brown himself recommends.
With just a few days of patience and some basic kitchen tools, you’ll be able to elevate your steak game and impress your dinner guests.
So, let’s get started!
How To Dry Age Beef Alton Brown?
First, start with a smaller piece of beef to make the process easier and quicker. You can dry age larger cuts of beef, but it will require more time and equipment.
Next, wrap the beef in several layers of cheesecloth or paper towels and place it on a rack in the back of your refrigerator. Make sure the rack is sturdy enough to allow for good drainage and ventilation around the beef.
Maintain a temperature between 34 to 38 degrees Fahrenheit and humidity between 50 to 60 percent in your refrigerator. You can use a thermometer and hygrometer to monitor these levels.
To help soak away moisture from the meat, place paper towels over the top of the beef and replace them regularly. Drain any excess liquid from the pan as needed.
According to Alton Brown, you should not dry age beef for more than three days at home to avoid spoilage. However, an overnight dry aging can still enhance the flavor and texture of your beef.
Why Dry Age Beef?
Dry aging is a process that has been used for thousands of years to enhance the flavor and tenderness of beef. During the dry aging process, large cuts of beef are aged in a controlled environment for several weeks to several months before being trimmed and cut into steaks. This process helps the steak develop a more concentrated flavor and makes it far more tender than it would be completely fresh.
One of the main reasons to dry age beef is to intensify the natural flavors of the meat. As moisture slowly evaporates from the beef, it draws out and redistributes the natural flavors of the meat, resulting in a more concentrated taste. Additionally, the natural enzymes in the beef break down slowly over time during the aging process, making it more tender.
Dry aging also transforms the texture of the meat. By breaking down some of the proteins in the meat, it makes it easier to bite through and chew. This results in a more enjoyable eating experience overall.
While dry aging beef is typically done by fancy steakhouses or specialty meat purveyors due to the large amounts of space and precise monitoring of temperature and humidity required, it is possible to dry age individual steaks at home. With proper equipment and techniques, you can achieve a similar flavor and tenderness as those expensive steakhouses without having to leave your own kitchen.
What You’ll Need
To dry age beef Alton Brown style, you will need the following items:
– A smaller piece of beef
– Cheesecloth or paper towels
– A rack that fits neatly in a sheet pan
– Thermometer and hygrometer to monitor temperature and humidity levels
– Paper towels for draining excess liquid
– Refrigerator with a temperature range of 34 to 38 degrees Fahrenheit and humidity level between 50 to 60 percent
It is important to note that if you want to dry age larger cuts of beef, you may need additional equipment such as a dedicated aging fridge or a temperature-controlled cooler.
Choosing The Right Cut
When it comes to choosing the right cut of beef for dry aging, it’s important to consider the marbling and fat content. The best cuts for dry aging are those with a high amount of fat and marbling, such as ribeye, sirloin, and strip steak.
It’s also important to choose a cut that is at least one inch thick. Thinner cuts may dry out too quickly and not benefit from the dry aging process.
If you’re unsure about which cut to choose, consult with your local butcher or meat supplier. They can provide recommendations based on your preferences and budget.
Remember that dry aging beef is a process that requires patience and attention to detail. By choosing the right cut and following the proper steps, you can achieve a delicious and tender beef that rivals that of your favorite steakhouse.
Preparing The Meat
Before starting the dry aging process, it is important to properly prepare the meat. Begin by washing your hands with hot, soapy water for at least 20 seconds to avoid any cross-contamination.
Thaw the meat in the refrigerator or microwave at reduced power setting. Never defrost meat on the kitchen counter as it can spread bacteria. Allow 24 hours to defrost each 2.5kg/5lbs of meat or chicken.
Once the meat is thawed, let it rest or stand outside the fridge for at least two hours prior to cooking. This makes it easier for the heat to penetrate evenly throughout the entire piece of meat. The meat should be brought to room temperature before you start cooking.
When dry aging, wrap the beef in several layers of cheesecloth or paper towels and place it on a rack in the back of your refrigerator. Make sure the rack is sturdy enough to allow for good drainage and ventilation around the beef.
Maintain a temperature between 34 to 38 degrees Fahrenheit and humidity between 50 to 60 percent in your refrigerator. You can use a thermometer and hygrometer to monitor these levels.
To avoid any potential bacteria growth, keep the meat covered so that it can’t touch or drip onto other foods. Cook the raw meat within 24 hours of defrosting it and do not dry age beef for more than three days at home to avoid spoilage.
By properly preparing the meat before dry aging, you can ensure that it is safe to eat and will achieve the desired flavor and texture.
The Dry Aging Process
The dry aging process is a technique used to tenderize and enhance the flavor of beef. It involves hanging or placing unwrapped cuts of beef in a temperature- and humidity-controlled environment for a period of time, typically ranging from several weeks to several months. During this time, natural enzymes within the meat break down the connective tissue, making it more tender. The moisture is drawn out of the meat, which concentrates the flavor, and a crust of fungus grows on the outside of the meat, adding to the tenderization process and imparting a unique flavor.
The dry aging process requires precise control over temperature, humidity, air circulation, and bacteria levels. This is typically achieved through the use of a dry-aging chamber, which is a specialized room designed for this purpose. In this controlled environment, the beef is exposed to oxygen, allowing aerobic bacteria to break down the molecular bonds of the meat. This alters the flavor and texture of the cut.
The length of time required for dry aging depends on various factors such as the size and type of cut, personal preference, and equipment used. Generally speaking, dry aging for 21 to 120 days is common for beef steaks. However, it is important to note that dry aging can be a risky process if not done properly. There is a risk of spoilage and contamination if proper hygiene practices are not followed.
Dry aging can also be done at home with some equipment and careful monitoring. However, it is recommended to start with smaller cuts of beef and to age them for only a few days to avoid spoilage. It is important to maintain proper temperature and humidity levels and to regularly replace paper towels or cheesecloth used to soak away moisture from the meat.
Trimming And Cooking The Steak
After the dry aging process is complete, it’s time to trim and cook the steak. Start by removing the cheesecloth or paper towels and trimming any dry, hard or discolored parts from the surface of the meat.
Before cooking, take the steak out of the refrigerator and let it come to room temperature for about an hour. This will help ensure even cooking.
Season the steak with kosher salt and pepper, or any other seasonings of your choice. Heat a cast iron skillet or grill to high heat and add a small amount of oil to prevent sticking.
Sear the steak for a few minutes on each side until a crust forms, then reduce the heat to medium and continue cooking until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature of the steak – rare is 120-125°F, medium rare is 130-135°F, medium is 140-145°F, and well done is 160°F or above.
Once cooked, let the steak rest for a few minutes before slicing and serving. Dry aged beef has a more concentrated flavor and tender texture compared to fresh beef, so savor each bite and enjoy the fruits of your labor!