Title: The perfect dry-aged steak Preparation | Dry Ager Magazine
Headings: The perfect dry-aged steak
The perfect dry-aged steak
1. Step: Air conditioning
2. Step: The right spice
3. Step: Dry plucking
4. Step: It’s getting hot
5. Step: The perfect cooking place
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Content: The perfect dry-aged steak Preparation | Dry Ager Magazine
The perfect dry-aged steak
Dry-Aged-Beef is considered the king’s class among the steaks. Anyone who slips during the preparation will end up with little joy with the dry-aged steak. Perfect enjoyment requires not only a high-quality basic product, but also the correct preparation. 1. Step: Air conditioning
Directly from the refrigerator into the pan, the dry-aged steak is death. Because of the strong heat change, proteins and water are released at once. The result is a gray, dry edge. Before the dry-ate steak bounces into the pan, it should be sufficient time to unfold at room temperature (30-60 minutes). 2.