Dry-Aged Club Steak

Club steak cut

The club steak cut originates from the middle back and is located between T-bone and Ribeye. The decisive factor for the club steak is that the bone is still attached to the meat, because this not only ensures good preparation and heat conduction into the meat, but it also adds flavor during the cooking time.

Dry-aged club steak

Its taste is similar to that of roast beef. Very aromatic and firm to the bite but still delicate. The latter is mainly due to the long maturation period in the dryage process. This dry aging on the bone makes the meat more tender and aromatic.

Club steak preparation

When preparing a club steak, you should ensure that the steak is a certain thickness – at least three centimeters – to retain the juiciness of the meat. The thinner the steak, the greater the risk that the meat will become dry or even tough during preparation. Therefore, it is always better to use a thick steak instead of preparing two thin steaks.

Club steak core temperature

The cut is then best heated indirectly to the desired core temperature and then seared or grilled directly on both sides. A light layer of fat may remain on the steak during preparation, as the searing process creates apleasant taste and protects the steak during searing. However, hard fat caps should be removed.

Preparation in the oven

In the oven, you should sear the meat well on all sides and then select about 100-120 degrees on the middle rack and fan to cook the steak on the desired core temperature. The best way to check this is with a core temperature probe.

Grilling

Due to its marbling this cut is also very suitable for grilling. Here, too, the steak is cooked in an indirect way—that is, not directly over the embers, but next to them—to the core temperature and then grilled directly over the fire. Here, you should ensure that the flames only touch the meat briefly, as black marks quickly form on the meat, making the crust bitter. Brown marks are good, black marks not so much.

Which wine?

A dark and dry red wine