Transform your kitchen into a Michelin-level restaurant with our exclusive guide on dry-aging techniques.
Popular Dry-Aged Steak Recipes for Beginners
Classic Dry-Aged Ribeye Steak
Ingredients
●1 dry-aged ribeye steak (about 1 inch thick)
●Sea salt
●Freshly ground black pepper
●1 tbsp olive oil (or another high-heat oil)
Cooking Method
●Step 1: Remove the ribeye steak from the fridge and let it rest at room temperature for 30~60 minutes.
●Step 2: Pat the steak dry with paper towels, then season generously with sea salt and freshly ground black pepper.
●Step 3: Heat a little olive oil in a cast iron skillet until it’s smoking hot. Sear the steak for 3-6 minutes on each side until golden brown and crusty.
●Step 4: Transfer the steak to a preheated 375°F (190°C) oven, and roast for 4-6 minutes or until the internal temperature reaches 130°F-135°F (medium-rare).
●Step 5: Remove the steak and let it rest for 5 minutes before slicing. Serve and enjoy.
Pan-Seared Dry-Aged Steak
Ingredients
●Dry-aged steak (e.g., ribeye, about 1-1.5 inches thick)
●Salt
●Freshly ground black pepper
●Olive oil
●Butter (2 tablespoons)
●Garlic (4-5 cloves, smashed)
●Fresh rosemary (1 small sprig)
Cooking Method
Step 1: Remove the steak from the fridge and let it rest at room temperature for 30-60 minutes.
Step 2: Pat the steak dry with paper towels, then season generously with sea salt and freshly ground black pepper.
Step 3: Drizzle a little olive oil over the steak for added flavor and to help with the searing.
Step 4: Heat a heavy skillet (preferably cast iron) until it just begins to smoke. Sear the steak for 2-3 minutes each side. Slightly adjust the position of the steak, avoiding flipping it too often. For a medium-rare steak, sear each side for about 2 minutes; for medium, around 2.5 minutes per side; and for medium-well, 3 minutes per side.
Step 5: Once both sides are seared, reduce the heat to medium. Add the smashed garlic and rosemary sprig to the pan, followed by 1-2 tablespoons of butter. Using a spoon, continuously baste the steak with the melted butter for 1-2 minutes to infuse it with the flavors of the garlic and rosemary.
Step 6: Remove the steak and and place it on a warm plate. Lightly cover it with aluminum foil and let it rest for 3-5 minutes. This resting period allows the juices to redistribute inside the steak, resulting in a more tender and juicy final product.
Dry-Aged Beef Burgers
Ingredients
●1 lb dry-aged beef (shoulder or ribeye, coarsely ground)
●Salt and freshly ground black pepper, to taste
●1/2 tsp garlic powder (optional)
●4 burger buns
●Lettuce, tomato, and onion (for topping)
●Cheese slices (optional, such as cheddar or Swiss)
●Condiments (ketchup, mustard, mayo, etc.)
Cooking Method
●Step 1: Grind the dry-aged beef. Season the ground beef with salt, pepper, and garlic powder (if using).
●Step 2: Shape the seasoned beef into patties, making sure they are slightly larger than your burger buns.
●Step 3: Heat a grill or skillet over medium-high heat and lightly oil it. Cook the patties for 3-4 minutes on each side, or until the internal temperature reaches your desired doneness (130°F for medium-rare).
●Step 4: Toast the buns lightly, and assemble the burgers by placing the cooked patty on the bottom bun. Top with lettuce, tomato, onion, cheese (if using), and condiments.
●Step 5: Serve the burger with your favorite sides, such as fries or a salad.
Dry-Aged Beef Wellington
Ingredients
●1.5 lb dry-aged beef tenderloin (filet mignon)
●2 tbsp olive oil
●Salt and freshly ground black pepper
●1/2 cup mushrooms, finely chopped
●1/4 cup onion, finely chopped
●1 tbsp fresh thyme leaves
●1/4 cup dry white wine
●1 package puff pastry (enough to wrap the beef)
●1 egg, beaten (for egg wash)
Cooking Method
●Step 1: Season the beef tenderloin generously with salt and pepper. Heat olive oil in a hot pan, and sear the beef on all sides until golden brown (about 3-4 minutes per side). Let it cool completely.
●Step 2: Prepare the mushroom duxelles: Finely chop the mushrooms, onion, and thyme, and cook in a pan over medium heat with a little olive oil until the moisture evaporates, about 10 minutes. Add the white wine and cook until it evaporates, then cool.
●Step 3: Spread the mushroom duxelles evenly over the cooled beef tenderloin.
●Step 4: Roll out the puff pastry on a floured surface. Wrap the beef in the pastry, sealing the edges. Brush with the beaten egg for a glossy finish.
●Step 5: Preheat the oven to 400°F (200°C). Bake the Wellington for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (for medium-rare).
●Step 6: Let the Wellington rest for 10 minutes before slicing and serving.
Dry-Aged Beef Tacos
Ingredients
●1 lb dry-aged beef (chopped into bite-sized pieces, shoulder or brisket)
●1 tbsp olive oil
●1 small onion, finely chopped
●2 cloves garlic, minced
●1 tsp cumin
●1 tsp chili powder
●1/2 cup beef broth
●Salt and pepper, to taste
●8 small corn tortillas
●Fresh cilantro, chopped
●1 small onion, chopped (for garnish)
●1 avocado, sliced (for garnish)
●Sour cream or hot sauce (optional)
Cooking Method
●Step 1: Dice the dry-aged beef and season with salt and pepper.
●Step 2: Heat olive oil in a skillet over medium-high heat. Add the beef and cook until browned, about 4-5 minutes.
●Step 3: Add the chopped onion, garlic, cumin, and chili powder, and cook for another 2 minutes, stirring frequently.
●Step 4: Add the beef broth, lower the heat, and simmer for about 45 minutes, or until the beef becomes tender and flavorful.
●Step 5: Warm the corn tortillas in a dry pan or microwave.
●Step 6: Serve the beef mixture in the warm tortillas and top with cilantro, onion, avocado, and a drizzle of sour cream or hot sauce.
Classic Dry-Aged Ribeye with Herb Butter
Ingredients
1 Dry-aged ribeye steak (1-1.5 inches thick)
Coarse sea salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons butter
2 garlic cloves, crushed
1 sprig fresh rosemary
1 sprig fresh thyme
Instructions
Preheat your skillet over medium-high heat.
Season the ribeye generously with salt and pepper. Drizzle with olive oil.
Sear the ribeye for 2-3 minutes per side until golden brown.
Add butter, garlic, and herbs to the pan and baste the steak with the melted butter.
Use a thermometer to check doneness, removing the steak from the skillet when it reaches 130-135°F for medium-rare.
Let rest for 5-10 minutes before slicing and serving.
Dry-Aged Filet Mignon with Blue Cheese Sauce
Ingredients
2 Dry-aged filet mignon steaks (6-8 oz each)
Salt and pepper to taste
1 tablespoon butter
1/4 cup crumbled blue cheese
1/4 cup heavy cream
1 teaspoon Dijon mustard
Fresh parsley, chopped
Instructions
Season the filet mignon with salt and pepper.
Sear the filets in a hot skillet with butter for 3-4 minutes per side for medium-rare.
While the steaks rest, make the blue cheese sauce by heating the heavy cream and mustard in a small pan over medium heat. Stir in the blue cheese until it melts and the sauce is smooth.
Spoon the sauce over the steaks and garnish with fresh parsley.
Exclusive Chef Recipes Featuring Aged Beef
Dry-Aged Beef Steak Royale
Ingredients
Dry-aged beef steak, black pepper, sea salt, olive oil, truffle butter or red wine reduction
a.Preparation: Select a premium dry-aged steak, which has developed a unique crust during the aging process. Pat the steak dry with paper towels and season both sides generously with coarse sea salt and freshly cracked black pepper. Let it sit at room temperature for 30-60 minutes before cooking.
b.Cooking: Heat a cast-iron skillet over medium-high heat and add olive oil. Sear the steak for 2-3 minutes per side until a golden-brown crust forms. Finish the steak with truffle butter or a rich red wine reduction to elevate its flavors.
c.Serving: Slice and serve with the sauce, showcasing the tender, juicy interior with a deep, umami-rich flavor.
Wagyu Wet-Aged Tenderloin with Caviar
Ingredients
Wet-aged Wagyu tenderloin, caviar, watercress, mint leaves, lemon vinaigrette
a.Preparation: Select a high-quality Wagyu tenderloin, then wet-age to preserve the tender, marbled texture. Slice the tenderloin thinly and arrange on a chilled plate.
b.Serving: Top the sliced tenderloin with a dollop of luxurious caviar, a few sprigs of watercress and mint leaves, and drizzle with fresh lemon vinaigrette. The richness of the Wagyu is perfectly balanced with the briny caviar and the refreshing herbs.
Aged Beef Tartare with Quail Egg and Crisps
Ingredients
Dry-aged beef, onions, gherkins, capers, French mustard, quail egg, potato crisps or bread crisps
a.Preparation: Finely chop the dry-aged beef and mix with diced onions, gherkins, capers, and a touch of French mustard. Toss until well combined.
b.Serving: Gently crack a fresh quail egg over the tartare and allow the yolk to enrich the beef. Serve with crispy potato or bread crisps on the side for a crunchy contrast. The creamy egg yolk enhances the flavor profile of the tender beef.
Dry-Aged Beef Salad
Ingredients
Dry-aged beef, arugula, purple cabbage, cherry tomatoes, cucumber, onions, olive oil, red wine vinegar, lemon juice
a.Preparation: Slice the dry-aged beef thinly and arrange it over a bed of fresh arugula, purple cabbage, and other seasonal greens like cucumber and cherry tomatoes.
b.Dressing: Whisk together olive oil, red wine vinegar, and lemon juice for a simple vinaigrette. Drizzle over the salad.
c.Serving: Garnish with shaved Parmesan cheese and serve immediately. This fresh, zesty salad complements the richness of the dry-aged beef, offering a balance of textures and flavors.
Aged Beef Risotto
Ingredients
Aged beef, onions, garlic, beef broth, rice, butter, carrots, peas, basil, thyme
a.Preparation: Cut the aged beef into small cubes. Sauté chopped onions and garlic in butter until fragrant. Add the beef and cook until browned.
b.Cooking: Stir in rice and cook for a few minutes before adding hot beef broth, a ladle at a time. Allow the rice to absorb the broth before adding more. Continue until the rice is cooked and creamy.
c.Finishing: Stir in diced carrots, peas, and fresh herbs like basil and thyme to complete the dish. The result is a rich, flavorful risotto infused with the deep umami of aged beef.
Aged Beef Sushi Rolls
Ingredients
Sushi rice, dry-aged beef, cucumber, avocado, crab sticks, nori, mustard, egg yolk sauce
a.Preparation: Cook sushi rice according to instructions, then cool slightly. Slice the dry-aged beef thinly.
b.Assembling the Rolls: Place a sheet of nori on a bamboo mat. Spread a thin layer of rice on the nori, leaving a small border at the top. Arrange slices of beef, cucumber, avocado, and crab sticks across the center.
c.Rolling: Roll the sushi tightly, then slice into individual pieces. Optionally, top with a dab of mustard or a special beef sauce for added depth of flavor.
Aged Beef Braised Rice
Ingredients
Aged beef, onions, mushrooms, carrots, rice, red wine, beef stock, herbs
a.Preparation: Dice the aged beef and sauté with onions, garlic, and mushrooms until browned.
b.Cooking: Add rice and stir until coated. Pour in red wine and beef stock, then bring to a simmer. Let the rice absorb the liquids as it cooks, ensuring a rich, hearty texture.
c.Serving: Stir in fresh herbs like thyme and basil for an aromatic finish. This dish combines the deep flavors of braised beef with the comforting texture of rice.
Pan-Seared Aged Beef with Foie Gras
Ingredients
Aged beef, foie gras, olive oil, roasted vegetables (asparagus, pumpkin, bell peppers), red wine, beef stock
a.Preparation: Season aged beef and sear in a hot pan until golden on the outside and tender inside. In the same pan, sear the foie gras until crispy on the outside but still soft inside.
b.Serving: Plate the beef alongside the seared foie gras and roasted vegetables. Drizzle with a red wine reduction made from red wine and beef stock. The rich, buttery foie gras complements the savory beef for an indulgent experience.
Aged Beef Carpaccio with Truffle Oil and Parma Ham
Ingredients
Dry-aged beef, truffle oil, Parma ham, arugula, radish
a.Preparation: Slice the dry-aged beef as thinly as possible, then arrange on a plate.
b.Serving: Drizzle with high-quality truffle oil and garnish with thin slices of Parma ham, fresh arugula, and radish. This dish combines the delicate flavors of the aged beef with the earthiness of truffle oil and the salty richness of the ham.
Roasted Bone Marrow with Aged Beef
Ingredients
Beef bones with marrow, aged beef, toasted bread
●Preparation: Roast the beef bones at high heat until the marrow becomes golden and slightly crispy on the outside, with a soft, semi-liquid interior.
●Serving: Place the roasted marrow on top of slices of perfectly cooked aged beef, or spread the marrow over the beef to enhance its flavor. Serve with toasted bread to absorb the rich marrow juices. The combination offers an irresistible flavor profile of deep umami and richness.
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Precision Aging: Ca'Lefort dry-age fridges feature an inverter compressor, UV sterilization, and adjustable temperature and humidity controls for optimal meat aging.
Durable Design: Built with high-quality materials, dual Low-E glass, and an automatic defrost system for long-lasting performance.
Energy Efficient: Enjoy top-tier meat aging without high energy costs.
Customizable Sizes: Available in various sizes to meet both home and commercial needs.
