So I bought some dry aged beef while I was at Harmons because the meat guy assured me that it would change my life and that they practically sell it at cost so I’d never find it cheaper. I am about as much of a carnivore as you can be and steak in particular is my weakness so even though this piece of meat was a bit out of our budget, I splurged.
Dry aged beef is beef that rests for a while in a controlled environment so some of the moisture can evaporate. It’s treated this way so that the remaining juices are richer and give the steak more flavor. I did notice that it looked a little more…meaty…but I have to admit that I was skeptical that this steak would be that much better than regular steak. After all, I love regular steak. Where was the room for improvement?
The meat guy at Harmons told me to treat this lightly, with just salt and pepper, but I decided that I wanted a little more seasoning. I always add some garlic and a little oregano to my steak, so I seasoned this way accordingly. I went a little light on the seasoning, but made sure to cover the whole piece of meat. The secret to steak is that you want to be pretty liberal with the salt, cover with a liberal amount of pepper, and then top that with garlic and oregano before smooshing all of the spices into the meat with a large spoon. (A college boyfriend told me to use my fingers because you need to massage steak before you cook it, but the spoon method works fine and saves you from having garlic hands.)
Once seasoned, I sear my steaks. Apparently the jury is out on whether it’s better to bake and then sear or sear and then bake, but I like this method because it gives the oven a chance to warm up to 400 degrees. To sear a steak, throw some oil in a pan and get it so hot that it’s almost smoking. Put your meat in there (you should hear some serious sizzling) and then leave it for a couple of minutes so it gets a nice crust. It’s tempting to keep flipping it, but you’ll just rinse all the seasoning off in the oil if you do.
This next step is optional, but once I get a good crust on both sides, I use tongs to sear the steaks around the edges. Extra moisture.
Once seared, put your steak in a foil wrapped dish and put it in the oven. I do 400 degrees for about ten minutes, but it really depends on taste and how long you let it cook in the pan. Personally, I like to take it out when I can press down on it and it almost bounces back, because I like it a little rare.
Let it rest for ten more minutes after you take it out.
Then it’s time to eat!
Verdict on the dry aged beef: I admit, this was a pretty good steak. Very rich. Is it twice as good as regular steak? Maybe…hard to say because I think regular steak is pretty great all on its own. I will say that if you have the chance to purchase this cut of meat for only a few dollars more than beef that hasn’t been dry aged, I would go with dry aged every time. But paying three times as much to eat dry aged steak in a restaurant? I’d say skip it and get a great big dessert.