In some exclusive restaurants the staks age in coolers at a temperature of 34-38 degrees (F). The beef steak for four to six weeks. This makes them so tender and tastful. The flavor is fantastic – so if you ever have the chance to try or buy some dry aged steaks – do it.
Picture: Dry aged Steak
Lobles: “Aging produces beef that is naturally tender and flavorful. Nothing the cook does to add flavour in the kitchen is a substitute for starting with properly aged meat.”
Why are dry aged steaks expensive?
Dry aged steaks are made of the best prime beef and need up to 6 weeks to dry an develope their flavour. During their aging-prozess, the beef loses 20-30% of weight – vacuum aged steak not.
Abgelegt unter: Kochen / Essen
