The melt-in-your mouth taste of dry-aged steak cooked to perfection medium-rare is probably one of the best food experiences you can have. Period. However, very few of us have the patience to dry-age food at home and cooking a perfect medium-rare steak requires some skills from the chef. There is an easy way to get the same result as you would get in a fine-dining restaurant but it requires some scientific application, courtesy of Modernist Cuisine. Follow these simple steps and you will soon eat one of the best steaks you have ever had. For this demonstration I bought a cheap steak with chunks of tough fibers and and it still came out extremely moist and with great tenderness. In order to create the same taste as dry-aged beef, we will use a technique of vacuum sealing a steak brushed with fish sauce to mimic the flavor of dry aged beef. Use a regular fish sauce or get the Steak Aging Sauce from Sansaire. Vacuum seal the steak with about 1 Tbsp of fish sauce per pound of steak. Let is sit in the refrigerator overnight then take it out and wipe dry. You will already see that the consistency of the steak has changed. It is a little darker. Ignore the fish sauce smell, it will go away when you sear the steak. For the next step, you will freeze the steak for an hour - covered in the butcher paper This step will make the outside of the steak much colder so when you sear the steak you wont risk overcooking the meat. While the steak is getting colder in the freezer, preheat your oven to 170°F and place a rack in the center of the oven. After freezing for an hour, season the steak with a some salt and place a cast iron skillet over a high flame and heat until screaming hot (use an oil with very high smoke point). Quickly sear the steak for 1 minute on each side - don't forget to quickly sear the sides as well. Before putting the steak in the over, season generously with salt and pepper, or use your favorite beef rub. I use Big Swede BBQ Badass Beef Boast. Transfer the steak to a rimmed baking sheet and place in the oven. Cook until done to (45-70 minutes) for internal temperature of 131 for medium rare. Let the steak rest for a couple of minutes. Resting is key for a great steak - as the meat fibers begin to relax, moisture that was driven out during cooking is redistributed and reabsorbed by some of the dissolved proteins. Rested meat holds on to more of its natural juices—they don't flood the cutting board when you slice into the meat. And since our perception of tenderness is greatly affected by moisture content—moist meat is softer and perceived as being more tender than dry meat—the result is more succulent, tender meat. Trim After you slice the steak, let it sit for another minute or so. The oxygen will react with the myoglobin in the steak and turn it into a beautiful red medium-rare color. And the steak will taste heavenly. Trim off chewy parts and paint some melted butter on the steak.
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Cooking at home
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