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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This is a meal my husband and I could enjoy every night of the week.
🙂 Mandy
Wow, this steak looks incredible – my husband would be super delighted if this showed up on his dinner plate! Great job and thanks for sharing 🙂
This looks so tasty! Yum yum yum!
What an exciting, scrumptious dish, Dedy!
Delicious! Will have to try out the jam recipe. Thanks for sharing!
Oh man – that just looks insanely good. I’d love this myself but I’m also thinking my husband would be in heaven to have this for dinner!
I like very juicy steaks, not a fan of ages meat, but that shallot jam!!! Awesome!
Sauce pasta, I like it 🙂
I love the idea of the shallot jam on these steaks. Delicious!
I love dry aged meat and always order it when at a steak house. The flavour is incredible! 😀
Can’t really comment on the taste because beef is a taboo for us. Yet……. I am admiring the outcome and will suggest the recipe to my friends to try out.
Oh. i’m sorry to hear that,
i’m admire your humble compliment my fried…..
Black angus is great beef and I’m sure you paid a very high price for it! But it was good wasn’t it? This looks like an amazing piece of meat, one my hubby would thoroughly enjoy 🙂
i guess it’s worth for the price……
The beef looks awesome and the picture makes me salivate, and I really like your recipe for shallot jam! I can almost imagine the taste and how it would accent the beef. Black Angus beef is pricey at the best of times….I can only imagine what you may have paid there! Wonderful posts Dedy!
Lip smacking dish. The shallots jam sounds very interesting with the steak.
koq begitu liat langsung takut jadi ngiler kayak biasanya sih. udahlah kamu ke medan dong Ded, masak disini hihihi
You always use the best ingredients in your cooking…this looks divine!
WOWWWW that looks SO YUMMY mmm:) your blog is my addiction now haha
Check out one of my Swedish fav. recipies in the link above:)
Have a wonderful day dear
LOVE Maria at inredningsvis – The Swedish home decor blog
the spicy shallot jam sounds divine – great recipe!
I love dry-aged beef! Don’t like the price, though, so I seldom purchase it. But there’s nothing like it. Great post – thanks.
The flavor and texture of dry-aged beef is incredible. The shallots jam is a great idea.
I am amazed with this post. I would probably bite the bullet and spend the crazy cash at least once just to try. I have cured meats but this is another beast. The balsamic vinga and jam are just perfect with it.
Looks amazing Dedy!
This looks so so good! I love the shallots with it.
that jam sounds delicious!
The shallot jam on the steak sound very tasty,great recipe my friend!!
ku lagi puasa dagingdaging, tapi ini enak buat salmon bumbunya..
Klo buat salmon balsamic vinegarnya dibanyakin mbak, biar lebih asem seger….
seep triknya chef dedy.. ntar dibanyakin balsamic vinegarnya..
I’ve always been wondering what the big deal with dry-aged beef is. I see it all the time, but I’ve never bothered to try it. Like you, the price tag makes me look to other meats instead.
wow!
I love your spicy balsamic vinegar and shallots jam recipe! It sounds amazing. I cannot find the good aged beef here in HK but I bet this jam recipe is great on so many thing, even pork. Have a super weekend. BAM
Aged beef is SO good! This looks like a fantastic recipe…my hubby would love it!
These would be a perfect addition for Christmas.
A sumptuous cut of meat and mouthwatering dish. I love Angus beef.
Cheers,
Rosa
Oh my. That looks insanely good Dedy. I’m thinking thick slices of that juicy beef would be damn good in a sandwich too, with that excellent-looking jam spread on top!
Oh wow, that steak looks AMAZING! Now you’ve got me craving a nice piece of read meat at 7 AM, ha! Amy @ Fearless Homemaker
Thats a nice slab of aged meat you got there, it makes me hungry
I lost my words…you’re amazing chef. And you have great patience.
This looks like one delicious steak meal you got here!
dagingnya bagus banget kualitasnya kayaknya ya ito.. dari yang kubaca bisa beli daging sapi yg reguler 2 kilo.. hmm udah kebayang deh kalau gitu mahalnya 😀 aku menikmati fotonya saja kalau gitu 😀
Buat yg tanda petik ‘ngerti’ sih pasti muji kualitas dagingnya kak,
tp klo mamak2 batak, bisa ngamuk2 dia…hahaha
Hahhahhahah amangoi ito on amang tahe 😀
lah, kakakku yg mamak2 batak “muda” aja ngamuk ngeliat harganya, hahaha
gak kebanyang klo mamaku yg ngeliat, bs gak dikirim duit belanja aku kak……
hahahaha iya juga ya, bisa terancam makan itu ito 😀