While I have eaten some I haven't cooked dry aged steaks. Do I need to do something differently than my normal sous vide and sear? Some look pretty furry and I assume there is trimming involved. I am planning to buy some that aren't hairy so do I need to trim??
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They are fairly expensive so the trimming should be done for you. SV is likely not necessary as they are already tender or should be.
Whatever makes your boat float. Let it rip as you would. -
I have actually come to like the textural differ nice the outer steak provides with the dry aging I do at home using Umai dry bags. I serve it this way for the family and they also like it the steaks this way. Now, there is no fur on the steaks that I dry age. A fat cap and then the dried edge, but I think it’s fine.
As for cooking, you can SV if you want, it’s an easy way ay to cook. Especially if you are freezing an entire steaked out loin and cooking one or two at a time straight from The freezer. But low and slow works too, with a reverse sear or pan sear, and maybe a buster basting....
realy, epa year you would like to prepare a non dry aged steak is fine.Comment
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