Dry Aged Beef

Dr_Frederick_Howard_429261

Since dry aging removes most of the water, what additional cooking instructions are available?

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Martin_411586

What do you mean when you say "additional" ?

Along the lines of dry aged compared to non dry-aged?

fisher23

I don't believe there would be any different or additional cooking instructions. Dry aged beef has a more concentrated and complex flavor. The enzymes have helped tenderize and break it down. Cooking sous vide would be my only suggestion, IMHO it's the only way. Pre-sear, cool, sous vide and post sear and consume.

tangma27

Not sure what you are asking but for dry aged beef i feel like hard sears take away/overpowers the flavor you get from aging it.

Leif_Erik_192010

There is a new aging method developed by a German butcher. It's called Aqua aging. The beef ages four weeks in Mineral water. So it reserves its water and flavour.

Here you can read more about it but it is a German page

http://www.worldsoffood.de/gastro-und-gourmet/item/2105-fleischreifung-durch-kohlensaeure-aqua-aging.html

Dr_Frederick_Howard_220507

I probably could've phrased my comment better. I have SV'd dry aged beef then seared on a charcoal weber or cast iron skillet. The dry aging I generally do myself using dry aged bags and the results are good. My last cook was hanger steaks and ribeye cap. Both dry aged and SV'd for 4 hours at 130F. Then seared for about 45 seconds in a cast iron skillet per side. The results were great. What I was inquiring was were there anyone out there that have SV'd dry aged beef? I am always looking for additional tips on cooking as I consider my cooking a work in progress-not perfection, but well satisfied palates. The tip regarding pre-sear, cool, SV, etc. seems like a good method and I'll give it a shot next cook. And I'll take a look at the new aging method link.