We
Bring the Best Steak to You
By
Ellen Walsh
Photos by Steve Aja
Fresh
Dry Aged Beef has long been considered the “height
of haute" among steak lovers. It's nutty,
decadently tender and intensely flavorful taste
profile has been attributed to the careful attention
it receives in the dry aging room.
Aged
21 - 28 days in a dry aged room with special humidifiers
and bacterial lights, this specially cared for
beef is aged on the bone.
During
this ripening period, several things happen. Enzymes
break down the muscle fibers, improving tenderness,
and concentrating flavors. The meat's ability
to hold onto moisture with cooking is improved,
also, making for a jucier cooked steak for you!
The
bones are then removed and trimmed to one quarter
inch fat so that it is steak ready for you!
Now
you can have these steaks in your home, ready
to throw on the grill orin the oven at any time
at a fraction of the cost of other high end meat
purveyors.
Try
this great recipe for Dry Aged Rib Eye from our
Food&Beverage Recipe Gallery. It"s easy
to make your steak the HERO of the meal.
How
to Make a Great Steak |
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It's
Easy to make your steaks The Hero. Just
follow these simple directions:
Start with high quality cut, such as a boneless,
rib eye, dry aged beef steak! |
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Texas
Sprinkle
Ingredients:
4 tbls. Granulated Garlic
2 tbls. Salt
1 tbls. Black Pepper
2 tspn. Dried Thyme
1 tspn. White Pepper
7 tspn. Cracker Meal
Procedure:
Shake the ingredients in a jar. It is best
to wait until the next day before using
the mixture, thus allowing the spices to
be absorbed into the cracker meal.
Keep
Texas Sprinkle in an airtight container
out of direct sunlight.
No need to refrigerate. It lasts forever.
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Other
Related Links:
Visit
our Library of Steak and other Beef Recipes!
Great
Recipe for Dry Aged Rib Eye Steak
Great
Recipe for New York Steak
Legendary
Cowboy Cook |