When you get an aged steak at a restaurant, the distinct, deep rich flavor excites your taste buds. Dry aging tenderizes, and there’s an underlying taste of butter. This recipe provides instructions on dry aging without a machine. However, using a dry ager is safer and less complex.
For cooking this steak, you will be reverse searing it. This process may be unfamiliar to you, but it gives you greater control over your steak’s temperature and creates fantastic grill marks!
Drunken Aged Steaks
- Large tray with a rim
- Baking sheet
- Wire rack
- aluminum foil
INGREDIENTS FOR TWO PEOPLE
- 2 Ribeye steaks
- 2 cups Maple syrup
- Maker’s Mark Bourgon
- Montreal-style steak rub
- Coat both steaks with maple syrup.
- Wrap them evenly using three layers of cheesecloth
- Pour ⅓ bottle of Maker’s Mark over the cheesecloth. Make sure to get both sides.
- Place the steak in refrigeration at a constant temperature of 35F.
- After ten days, pour another ⅓ bottle of Maker’s Mark on the cheesecloth.
- Repeat after another ten days.
- Remove the cheesecloth.
- Cut back the dried outer parts and fat.
REVERSE SEARING INSTRUCTIONS
- Preheat the oven to 275 degrees.
- Pat the steaks dry.
- Season them lightly with salt and pepper. You can add other spices, but aged steaks really don’t need a lot of fanfare.
- Line a baking sheet with aluminum foil.
- Put a wire rack on the sheet with the steaks on top.
- Cook the steak in the oven until the internal temperature reaches 90F for medium rare or 100f for medium.
- Remove from oven.
- Prepare an iron skillet with clarified butter. Heat it to high.
- Sear the steaks on both sides. 120F for medium-rare, 130F for medium.