MENU

Dry Age Steaks

steak.JPG
steak.JPG

Chef Jacob Madosik (you can hear him every Friday on 620am, 6-9am, on Rip City Mornings) teaches us how to dry age steak.

Dry aged steak at home:

  • 3 Ribeye Steaks (Any of your preferred choice cuts will do)
  • Salt as needed
  • Cooling Rack
  • Sheet pan

To dry age steaks at home first you will need room on the bottom shelf of your refrigerator to fit the sheet pan and allow air to circulate around the meat. Place the cooling rack on the sheet pan and set aside. Take steaks and trim unwanted excess fat off to desired look and taste. Place each steak on the rack not touching to ensure air will hit all sides of the meat, and sprinkle some salt over it. Not to much as you will be applying salt over the next few days during this process. Each day or every 12 hours flip the steaks and apply a little more salt. I tend to do this for about 3-4 days, but it can definitely be done for longer. During this process the natural enzymes will start breaking down the meat to tenderize and also concentrating the flavor. One you are at the desired age you are looking the for the steak will be a darker red and might have a few hard parts on the exterior, simply trim those off and set out for about 20 minutes before cooking to bring to room temp. Next cook either on grill, broiler or stovetop with a nice sear and enjoy.

Red and white steak sauces(Trailblazers)

Both sauces today are inspired by the Portland Trailblazers playoff run and bright two different distinct flavor profiles to help enhance your steak.

White Steak sauce(Horsey):

  • 6 Tablespoons prepared horseradish
  • 1 Cup Sour Cream
  • 1/4 Cup diced chives
  • 1/2 teaspoon dry Mustard
  • 1/2 teaspoon White Pepper
  • 1/2 teaspoon Black Pepper
  • Salt to taste

Combine all ingredients until well blended. Set in fridge and serve on top or next to steak.

Red Steak Sauce (Sweet and tangy):

  • 1 1/4 Cup Ketchup
  • 1/4 teaspoon Liquid Smoke
  • 1 teaspoon Honey
  • 1/4 teaspoon Cayenne
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons Yellow Mustard
  • 1 1/2 Tablespoons Apple Cider Vinegar
  • 1/2 teaspoon Black Pepper
  • Salt to taste

Mix all until well combined and serve on or next to steak.