Author Notes
We received Cook's Illustrated - The Science of Good Cooking as a Christmas gift. One of the articles mentioned that one can dry-age beef in the refrigerator at home. Over the years, we have had occasion to eat dry-aged beef steaks a number of times and they are good; but they are expensive and impossible to get where we live now. So we gave it a try. Our observations are that the meat cut more evenly, was more tender and easier to chew, had a very good flavor and lost no juice to the plate. It was an excellent way to prepare steak. You can see the full process of dry aging on our blog @
http://tomandanitamorgan.blogspot.com/2014/01/home-made-dry-aged-sirloin-steak-with.html —Tom and Anita Morgan
Ingredients
- For the sirloin:
-
2
sirloin steaks
- For the potatoes
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12 ounces
fingerling potatoes, cut to the size of the smaller ones
-
1/2 cup
shredded Mexican cheese blend
-
1 tablespoon
extra virgin olive oil
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1/2 teaspoon
granulated garlic
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1/2 teaspoon
fresh ground pepper
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1 pinch
red pepper flakes
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2 tablespoons
chopped fresh cilantro
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2 tablespoons
chopped fresh chives
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2
large garlic cloves, chopped fine
-
2
green onions, chopped into ¼ inch pieces
Directions
-
We wrapped each steak in three to four layers of cheese cloth. Then placed them on a small rack in the bottom of the refrigerator in the back corner of the bottom shelf where the temperature is 34* F. We left them there for four days then unwrapped them at dinner time.
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We proceeded to cook them in a lightly oiled (EVOO) cast iron skillet over medium-high heat.
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We checked the internal temperature and flipped them after a minute or two and about one to two minutes after that the internal temperature was aver 130* F (140* F = medium rare). So we removed them and let them rest while we finished and plated the meal.
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Place the cut potatoes, olive oil, pepper, salt, granulated garlic and red pepper flakes in a bowl and mix thoroughly. Arrange potato mixture on a lightly oiled cookie sheet that will fit in you toaster oven if possible. Bake at 400* F for 12 minutes or until almost fork tender. Mix the cheese, chives, cilantro, fresh garlic and green onions and spread on top of the potatoes. Bake for another 9 minutes at 400* F or until fork tender. Then remove and serve.
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