Dry-aged steaks: The tender temptation
Maturation for taste and tenderness - A great crust, juicy and tender – that's what a steak should be. But while Juiciness and crust depend very much on the preparation, the tenderness can be influenced in advance.The magic word is maturation and can be done in a variety of ways. A complex, but taste-wise top-class type of maturation is Dry-Aging.
Steak cuts & portions
Steaks are increasingly being moved from the pan to the grill. They are now competing with grilled sausages. This is due, among other things, to the increasing variety of cuts, the so-called special cuts. Steak cuts such as flank, club steak, tomahawk, and ribeye are thus finding their way into German kitchens.
Special cuts
While in Germany many meat cuts were used as processed meat in sausages, in South American countries they were prepared as steaks. Special cuts such as skirt steak or picanha are now coming to Germany with the BBQ wave and thus to the local grills. But not all steaks are the same and therefore the preparation has also changed. While previously the marinades were the focus and gave the meat flavor, today the meat itself is back in focus and is often only further refined with coarse salt and a little pepper.
Our traditional dry-aging method
This is a method where whole sections of beef or veal are matured on the bone. Often there are cuts, so-called steak cuts, from the back in focus. Particularly popular are T-bone or prime rib steaks. The more marbled the product being aged, the more intense the dry-aged flavor.
This type of maturation has not been practiced for many decades, but has been a popular and appreciated method among gourmets for several years. Alternative to so-called wet maturation. During at least 6 weeks of maturation (42 days!) chemical processes in the meat not only lead to special aromas, but the meat becomes extremely tender. You can taste, see, and smell it. This tradition lives on in our products. Thus, we offer the best basis for an ideal grilling or cooking experience. The "mature taste" will lift the enjoyment experience to a new level.
Grilling dry-aged steaks
But how do you best prepare this delicacy? For example, the method of "Reverse grilling", which can also be easily done with a pan and oven. For this, the meat is cooked indirectly (for example in the oven) at an oven/grill temperature of 120 - 140 degrees to the desired core temperature and is then roasted in the pan or over the embers to a a beautiful crust. The preferred core temperature is always up to the guest.
The cooking levels range from “Blue” too "English”, “Medium Rare”, “Medium” up to "Medium Well" and "Well done". With the latter, however, there's a high risk that the meat will be very dry...
Serve
After preparation, you should let the meat rest for a while, as this will reduce the amount of meat juices when cutting. The steak is then sliced and served. It is important to pay attention to how the steak is sliced, as this is crucial for the eating experience. Long-fiber steaks, such as flank, should be cut against the grain to achieve a better chewing sensation.
Conclusion
The dry-aged steak offers an exceptional and, above all, tender taste that often leads to repeat customers. The traditional way of preparation leads many older generations to say: It tastes like it used to – that's how beef should be.
