Have you ever tasted dry aged NY Strip steak? I had dry aged NY Strip steak for the first time lately, and it was one of the greatest steaks I’ve ever had. They were simple to prepare, and I’ll probably try them again. If you’ve ever wondered how to prepare dry aged steak, continue reading!
What Is a Dry Aged NY Strip Steak
Meat that has been air-dried for at least a few weeks is known as dry aged meat. The animal is either hung whole or in halves after it has been butchered and cleaned. A refrigeration unit, also called a “hot box,” is used to store primal (big separate portions) or sub primal meats, such strip loins, rib eyes, and sirloin.
Because the beef must be kept at temperatures close to freezing during the process, it is rather costly. Risers with sub primal cuts may be placed in either moisture-permeable drybags or specifically climate-controlled refrigerators to age the cuts. In addition, dry aging is only an option for the highest quality meats like the dry aged NY Strip steak since it calls for meat with a substantial amount of fat spread uniformly throughout.
This means that dry aged beef is often only found at high-end butcher shops, steakhouses, and supermarkets. The primary consequence of dry aging is a more concentrated and savored natural flavor and a softer meat texture.
Some forms of mold or fungus may flourish on the outside of meat during the dry-aging process. This doesn’t make the meat go bad, but it does create a surface “crust” that is sliced off before cooking. By working in tandem with the beef’s inherent enzymes, these fungus species enhance the meat’s tenderness and taste.
Because processing takes time, the meat loses weight, and there is a danger of spoiling, dry aged NY Strip steaks is normally not offered in supermarkets in the United States. Dry aging may take anywhere from fifteen to twenty-eight days, and during that time, moisture can dissolve as much as one-third of the product’s weight. Only the most exclusive steakhouses and restaurants sell this cut of beef.
There is no need to worry about flavor or aroma transfer in the fridge when dry aging with a moisture permeable material, and there is a noticeable decrease in trim loss from the hardened surface. In every respect, the beef’s taste and texture profile resembles that of conventional open-air dry aged beef.
Even after the development of refrigeration, it was usual practice to hang the sides of beef in enormous coolers for a few weeks as part of the processing, and it was customary to leave mutton or beef joints at ambient temperature for long periods of time.
What Wood Should You Use For This Dry Aged NY Strip Steak Recipe?
When I reverse sear meat, my go-to woods are oak and cherry. I believe we need something more exceptional for this dry aged NY Strip steak, however. I substituted scotch whiskey barrel wood for cherry in my charcoal recipe. You could, of course, substitute your preferred smoking wood for the same effect. Our recipe will take it to the next level with a touch of drunken whiskey if you can get some of this whiskey-infused wood. Who would have thought a steak could have that much whiskey on it?
How to Grill A Dry Aged NY Strip Steak Recipe
It normally takes 20 to 30 minutes after taking the dry aged NY Strip steak out of the fridge to get it to room temperature. Dry aged NY Strip that have been dry aged take longer to defrost than thinner steaks because of their thickness. If you do this, your food will cook more uniformly.
To remove any extra moisture, pat the steaks with paper towels on both sides. Rub kosher salt and pepper liberally over the steak’s surface on both sides. If you choose, you may also apply steak rub that you like.
Get your grill ready to cook by building a roaring fire that burns down to red hot coals. If possible mark out an area on your grill grate for direct heat and another for indirect heat. I’ve discovered that the ideal method for grilling dry aged NY Strip is cooked in two zones on the grill, one for high heat to create a sear and the other for low heat to finish.
Dry Aged NY Strip Steak Recipe Cooking Tips
- To make sure your dry aged NY Strip cooks evenly, turn it over regularly. To prevent piercing the steak and releasing its juices, use tongs instead of a fork.
- In order to get a crispy coating and cook the dry aged NY Strip evenly, some chefs suggest using the Reverse Sear technique. Sous Vide or oven baking are good places to start. Before putting the steak in a water bath with a circulator, the Sous Vide technique calls for seasoning it with salt, pepper, herbs, and fat. The bag must be sealed.
- Cook for 20 to 40 minutes, place the steak on a grid-lined baking sheet and cook it according to the oven-bake technique. Afterwards, get a desirable sear by boiling, grilling, smoking, deep-frying, or pan-frying your dry aged beef.
FAQs For the Dry Aged NY Strip
What is a dry aged NY Strip steak?
Dry aging is the technique of storing quality cuts of beef like the dry aged NY Strip steak for weeks to months in an environment with precise temperature and humidity controls. The moisture is drawn out of the cut of beef as it matures, making for a tenderer, more flavorful steak. Depending on the cut of the meat and how long it has been stored, dry aged meat may have a variety of flavors. Dry aging meat is like making aged cheese: it takes longer, there’s less moisture, and the taste is concentrated.
What cuts are suited to grilling dry aged beef?
The most delicious steak, in my opinion, is a dry aged NY Strip that has been marinated for some time, at lest 24 days. Another excellent cut is ribeye; it is thinner and, instead of uniform marbling, has a broad band of fat that is often not consumed. Not only that, it’s often a little cheaper than strip steak. In contrast to the two-zone method I suggest the dry aged NY Strip steak. A single zone of high, direct heat will do for a New York strip steak when grilling.
Does dry aged beef cook faster?
It takes less time to cook dry aged beef than non-dry aged beef because it has less moisture. The amount of time the meat has been matured will affect this, so use an instant-read thermometer to find out how done you want it.
Other Beef Recipes to Try
Campfire Ranchero Beef Chili With Cornbread Recipe
Campfire BBQ Beef Kabob Recipe
Perfect Campfire Picanha Steak Recipe
https://boondockingrecipes.com/perfect-campfire-picanha-steak-recipe/
Dry Aged NY Strip Steak Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
Ingredients
- 4 lb beef steak Dry Aged NY Strip
- ½ tbsp black pepper fresh ground
- ½ tbsp kosher salt
- ½ tsp garlic powder
- Oak Wood for smoker
Video
Instructions
- Combine the rub ingredients in a small dish, then sprinkle over the steaks. Use your hands to work the spice into the meat. Allow it to sit for a minute before applying another small coat of rub.
- Set your smoker to smoke at 230 degrees using indirect heat.
- Place the steaks directly on the grill grate and smoke until the internal temperature reaches 110 degrees. Approximately forty minutes.
- Remove the steaks from the smoker and set the temperature as high as possible. My smoker reaches around 450 degrees.
- Return the dry-aged steaks to the smoker and cook until the internal temperature reaches 125–130 degrees. I turn the steaks after approximately two minutes over high heat and then let them cook, but this is optional.
- Allow the steaks to rest for 5 minutes before slicing. Guaranteed to be the greatest steak you've ever had.
Nutrition
