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.
Other
carnivore delights – and not to be forgotten:
Brined Pork
Chops with Fennel Pollen - http://cookingwithlarue.blogspot.com/2012/09/brined-pork-chops-with-fennel-pollen.html
Always a
repeat in our house: Larue’s Classic Meatball – a truly MEAT meatball
- 3 - 1lb dry-aged bone-in rib-eye steaks
- Kosher Salt
- Freshly ground black pepper
- Penzey’s Krakow night
- Ghee – clarified butter
- Hearty appetite!
Season your
steaks to your preference. In this case, I used Penzey’s Krakow Nights* in
addition to salt and pepper. Sous vide precision cooking offers complete
control over the results of your steak as discussed in recent posting on Flat
Iron Steak and Red Wine Sauce. The steak will be cooked from edge to edge.
However, one could also use oven, browning methods discussed in post: The
Perfect Steak. Both links are listed below.
Preheat the
water bath to 131 degree F, for medium rare, 121 degree for rare and 135 degree
F for medium. Season steaks with salt, pepper and a sprinkling of Krakow Nights
and place steaks in their individual bags sealing by displacement method. Cook
for 3-4 hours.
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| Seasoned after sous vide...time to brown it |
After you take the food out of the pouches pat it dry with paper
towels, let it dry for 2-3 minutes to allow remaining moisture to evaporate. There will be less moisture with the dry-aged
beef. Place a heavy cast ion or stainless steel skillet with 1Tb
ghee over the hot burner and preheat skillet until it starts to smoke. Gently
lay the steaks in the skillet. After 15-30 seconds, flip the steak so that the
second side comes in contact with the pan. It does not need to rest after
cooking by sous vide.
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| Browning one side.... |
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| ....and then the other. |
Serve your
steaks after the sear to accolades and a job well and perfectly done.
Larue
*
Penzey’s Krakow Nights: a Polish style seasoning with salt, pepper,
coriander, garlic, mustard, marjoram, savory, sugar and mace.
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