I have a celebration coming up, and I've got a few dry aged bone-in ribeyes from Snake River Farms headed my way. I've never cooked a dry aged steak.
What differences can I expect in the cook?
My usual method with a thick ribeye is to sous vide and throw in a blazing hot cast iron skillet with some beef tallow, and a Searzall butane torch on the top side. Any reason that's not a good idea with a dry aged steak?
I'm not looking to debate general steak cooking methods - just looking for input from those who know of differences to look out for with a dry aged steak, or any reason this method is specifically sub-optimal for dry aged meat.
Thanks!
What differences can I expect in the cook?
My usual method with a thick ribeye is to sous vide and throw in a blazing hot cast iron skillet with some beef tallow, and a Searzall butane torch on the top side. Any reason that's not a good idea with a dry aged steak?
I'm not looking to debate general steak cooking methods - just looking for input from those who know of differences to look out for with a dry aged steak, or any reason this method is specifically sub-optimal for dry aged meat.
Thanks!
Comment