How TO COOk Dry aged meat?
Relax! Cooking dry-aged meat is essentially the same as cooking fresh meat. Use any familiar methods. Due to the aging process, dry-aged meat is actually harder to mess up. Like any premium ingredient, simple cooking methods best showcase its charm.
Defrosting Dry-Aged Meat
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Slow Defrost: Defrost in the refrigerator for 1-2 days. Before cooking, unwrap it and bring it to room temperature.
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Quick Defrost: Use a bowl of cold water.
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Bringing meat to room temperature ensures even cooking and better flavour.
Seasoning Dry-Aged Meat
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Dry-aged meat has incredible flavour and doesn't need elaborate seasonings or marinades. Start with 30% less salt and pepper than usual. Use simple methods like searing or grilling to appreciate its original taste.
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Once familiar with the flavour, experiment with herbs and fats like garlic, thyme, rosemary, bay leaves, butter, extra virgin olive oil, beef tallow, and bacon fat.
Cooking Dry-Aged Meat
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Dry-aged meat loses up to 30% of its weight in water, so it cooks about 30% faster than fresh meat. Avoid overcooking to prevent dryness. Medium doneness is recommended.
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Dry-aged meat doesn't appear as "bloody" as fresh cuts but still needs to reach a safe internal temperature:
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Poultry: 165°F
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Beef, Pork & Lamb: 145°F
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Use 30% less heat for cooking dry-aged pork or poultry to ensure even cooking without overcooking the exterior.
