Have you ever had Dry Aged Beef at a fancy Steakhouse, or even attempted to do it at home? This was our second time to prepare our steaks this way, and it turned out pretty good! Dry aging beef makes the muscle break down over a period of time, making the steaks more tender and more flavorfull. Yes, your steaks will shrink down in size, but its for the better...trust me! D says the fat is even tender (I do not like fat on steaks, so I did not try it)! So you want to know how to dry age some steaks, do ya? Well it's really simple!
I've read that you should by a whole slab, but we already have individual steaks and it worked just fine. I layed a couple Sirloin Steaks (its even better on Ribeyes!) out on Wednesday morning, by Wednesday evening they were pretty well thawed out. I wrapped those bad boys up in some paper towels, place on a plate, and put back into the refrigerator (note: you can also use thin dishtowels or cheesecloth).
|Wrap steaks in paper towels, change every 24 hours|
|Steaks after 5 days, ready to BBQ!|
|Steaks seasoned, ready to go!|
Mmm...look at those fresh veggies!
|Grilled to perfection!|
Tonight we are going to grill up some Zesty Italian Chicken (on the grill instead of the oven)! What is your favorite thing to grill?
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