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
Important helpers

Content: 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. Step: The right spice
Before marinating or salting afterwards? A good dry-aged steak does not need much. On the contrary, marinades can rather cover the taste of the meat. Salt needs a perfect steak but absolutely and here is the time to decide.