Dry-Aged Rib-eye
Steak – Sous Vide
Serves: 3-4
Difficulty: Easy
Sous Vide Temp: 131 degree F; Time: 3 – 4 hours
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| OMG Dry-Aged Rib-eye Steak – Sous Vide |
Dry aging is
the process by which large cuts of beef (like half of a cow) are aged anywhere
from several weeks to several months before being trimmed and cut into steaks. The
method not only helps the steak develop flavor, but also makes it tenderer than
it would be completely fresh. It involves considerable expense, as the beef
must be stored near freezing temperatures. Subprimal cuts can be dry aged on
racks either in specifically climate-controlled coolers or within a
moisture-permeable dry bag. Moreover,
only the higher grades of meat can be dry aged, as the process requires meat
with a large, evenly distributed fat content. The key effect of dry aging is
the concentration and saturation of the natural flavor, as well as the
tenderization of the meat texture.
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| Dry aged ribeye....gotta have the marbling! |
The process changes the beef by two means.
Firstly, moisture is evaporated from the muscle. This creates a greater
concentration of beef flavor and taste. Secondly, the beef’s natural enzymes
break down the connective tissue in the muscle, leading to increased
tenderness. Older isn’t necessarily better. Two or three weeks of aging is
usually the minimum for any sort of tenderness to occur, while the funkier blue
cheese characteristics start to pop up around 28 – 45 days.
