What Makes A Great Steak?

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.

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!

	Trim the Fat We already trim the fat to one quarter inch, but trim it up for your own taste
	Season Garlic salt and pepper will bring out the flavors, but here is one recipe the famous Texan barbequers use: Texas Sprinkle (recipe)
	Hot Grill Make sure grill is close to flames, and is hot enough so that you cannot keep your palm a couple of inches from the grill for more than a few seconds before you put steak on.
	Put Steak on Grill Let it sear and sizzle before turning. If you have a digital thermometer and want your steak extra rare, take off the grill at 120° - 125° degrees, and serve when internal temperature becomes 140° degrees.

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.

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