Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks in a cold enviroment nearly freezing temperatures. Subprimal cuts can be dry aged on racks either in specially climate-controlled coolers or within a moisture-permeable drybag. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of that, dry aged beef is only availabled on high rated upscale restaurant or special gourmet supermarket.
Basically, dry aged made two basic changes within the meat. First, the moisture content is evaporated from the meat and concentrated the beef flavour and taste. Second, the meat natural enzymes break down the connective tissue in the muscle, which leads to more tender beef. Dry-aging usually also induced growth of certain fungal (mold) species on the external surface of the meat. This does not cause spoilage, but actually forms an external “crust” on the meat’s surface, which is trimmed off when the meat is prepared for cooking. These fungal species complement the natural enzymes in the beef by helping to tenderize and increase the flavor of the meat.
I’m brought this 250 gr of 30 days dry aged black angus sirloin or striploin in Kem Chick Supermarket, Jakarta. Don’t ask me about the price, it’s kinda pissed me off. This prized black angus steak could be barterred for about 2 kilos of regular beef. The flavour of dry aged beef is sctually like a concentrate of beef flavour. If you familiar with dried seafood like shrimp or scallop, the flavour is much more potent than the fresh ones. The texture is slighly more tender than regular beef, but it’s got a firmer meat. When you put it in a sizzling hot pan, there’s no any juice driven off from the steak, but the fat is more quickly melted.
When i brought the dry aged black angus steak home, my sister asked me “why did u brough the ruined meat with insanely pricey price tag???” “It’s dry age!” i replied. Damn, i guess black angus cattle itself is a prime cattle beef, then the dry aging process reduce it’s weight, that’s why the prize is rise up high. If it’s about the concentrate flavour, my sister said: “Why don’t you brought the regular beef and marinated or even cured it with concentrated beef stock”, Oh, “it’s called a wet aging” i replied again. Let’s do it later on!
Called me a carnivour, i love beef all the way. Even this is the most expensive cut of beef in my kitchen, compared with my Tomahawk Steak Recipe (Bone-in Rib Eye) with Salsa Verde, Grilled Angus Ribeye Beef Steak or Barbeque Sirloin Steak with Saffron Mashed Potatoes, this dry aged black angus beef is worth for the price. This dry aged black angus beef id the most beefy beef i ever taste, but my sister said that the beef flavour is overpowering the taste buds. For the best pairing sauce, i choose spicy, savoury, sweet and tangy shallots jam. The shallots is sauteed until caramelized and then simmered with balsamic vinegar, beef stock and some chilli flakes for some hot kick’in flavour.
Dry Aged Black Angus Striploin Steak Recipe:
- 2 @250 gr Dry Aged Black Angus Striploin Steak
- 2 Tbsp olive oil
- 1 Tbsp melted butter
- 1 Tbsp coarsed seasalt
- 2 Tbsp freshly grounded black peppercorn :
How to Make Dry Aged Black Angus Sirloin Steak Recipe:
- Rub all the dry aged black angus sirloin with salt and blackpeppercorn evenly and make sure it coated evenly
- Just before pan searing, pour the olive oil and melted butter to the dry aged black angus sirloin
- Heat up the cast iron pan and sear the steak all over the surface until got a nice golden brown crusted surface
- Cook until your preference doness
- Served with spicy shallots jam
Spicy Shallots Jam Recipe:
- 1 tablespoon vegetable oil
- 4 large shallots, thinly sliced
- 1/2 teaspoon chilli flakes
- 1/4 cup balsamic vinegar
- 1/4 beef stock
- 2 tablespoons brown sugar
- Salt and freshly ground blackpeppercorn to taste
How to Make Spicy Shallots Jam Recipe:
- In a skillet, heat the vegetable oil.
- Saute the shallots and cook over moderate heat , stirring, until softened and browned for about 10 minutes.
- Add the chilli pepper flakes and brown sugar
- Pour the balsamic vinegar, beef stock and bring to boil.
- Simmer until thick and jam-like texture for about 5 minutes.
- Season with salt and peper.
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