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: 4. Step: It’s getting hot
To emphasize the unmistakable roast tint of a good dry-aged steak, it should be strictly fried. This creates the crispy brown outer skin, which not least from the sugar in the meat receives a fine caramel-like note. The pan is first heated, then the fat follows. If it has reached the right heat, the dry-aged steak may be added. 60-90 seconds per side are sufficient to produce the said flavor components. The pan is particularly important here, which is why DRY AGER has developed a pan especially for steaks: The Steak Pan. 5.