If you’re a fan of dry-aged steaks, such as a dry-aged ribeye or a striploin steak, it’s not a surprise because they’re famous for being tastier and more tender than other steaks. But, like other good meats, a dry-aged ribeye needs to be cooked in a specific way so you can savor its natural flavor the best possible way. If you’re looking for ideas on how you can best cook dry-aged ribeye, you’ve come to the right place!
Carefully Thaw The Meat
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You can freeze a dry aged ribeye steak, but it needs to thaw properly to avoid compromising its flavor and quality.
Thaw it in the refrigerator for 24 hours up to three days. Then, take it out of the cold so it can reach room temperature. Wait for at least 30 minutes before cooking. If the meat is in a vacuum-sealed pack, leave it while in the thawing process to preserve its natural juices.
You can also safely thaw the ribeye steak using cold water thawing if you don’t have time. The method also applies to packed dry aged ribeye.
In a deep container with cold water, place the packed ribeye inside to thaw for one to two hours. You can do this only if you don’t mind losing a bit of the steak’s flavor, but it’s recommended if you’re in a hurry.
Avoid defrosting the meat using a microwave because the meat will become tough and rubbery.
Salt At The Right Time
Some make the mistake of over-prepping good dry aged ribeye steak. But, if you want to savor the best possible flavor of the meat, use salt only.
Another mistake that newbies often make is seasoning the raw steak immediately. Adding salt draws away moisture from the meat when it touches the surface. It’s best to wait until cooking time (no more than five minutes away) when you can rub a generous amount of salt to the meat.
Remember to add a lot of salt to the ribeye because you’ll lose some of it once it’s seared and resting.
Also, note that it won’t sear and seal as much if the meat is wet.
Gas And Charcoal Are Both Fine
There seems to be a never-ending debate whether a dry aged ribeye tastes better using gas or charcoal. But, the fact is that you can cook good steak either way. It’s convenient depending on where and when you’re using them.
Gas grills provide temperature control and fast grilling. When cooking a dry aged ribeye, turn the heat on as high as possible on one side of the steak. Then, on the other side, choose the lowest temperature setting.
When using a charcoal grill, only build up the coals on a single side.
Go For The Right Pan
Pan-frying is another way of cooking dry aged ribeye steak. But, which type of pan?
Choose a good quality stainless steel pan or the cast-iron kind. Keep in mind that when choosing a cast-iron pan, it must be perfectly baked to avoid the steak from sticking to the surface.
Some pans with specific designs will burn the pattern into the meat. So, if you’re also after a good presentation, make sure that the surface material of the pan is food-safe.
Skip using aluminum pans. The material doesn’t heat well enough, and they’re also under suspicion of being harmful to health.
Don’t Add Spices And Marinade
Those new to cooking dry aged steaks often make the mistake of adding too many herbs, spices, and marinade. They think the latter will prevent the meat from becoming too dry.
However, the fact is that dry aged meat flavor is meant to be savored as it is. You don’t want dry aged meat if you’re looking forward to having it with marinade because it’ll ruin the natural flavor.
Other than salt, pepper is a good seasoning if you want to ensure that you’re going to have the best tasting meat without the dryness.
Remember that dry-aged meat isn’t necessarily dry all the way through. The dry aging process is to lock in the ribeye’s natural flavor. It’s essential to know how to prepare the steak so you can enjoy eating it the best way possible.
Dry-aged ribeye steak flavors can be preserved when prepared and cooked the right way. You have a few options as to how to cook it, and it’s best enjoyed with only salt and pepper to taste. It’s the natural juices that bring in the tastiness of the meat, so it’s better not to overload it with spices. How it’s cooked matters to this type of meat.
Eddie van Aken