DRY AGER® – maturing cabinets have an unmatched taste experience under the best conditions. Before the Dry Aged Beef finally comes to the table, it still needs a dignified preparation. It is particularly tasty when grilling, as intensive roast and smoke aromas unfold here.
Of course, the questions of taste are never to be answered at all. In the DRY AGER® manufactory, however, one agrees with the topic of grilling. High quality Dry Aged Beef is the foundation and dedication in preparing.
Basically, for meat the following applies: What is fried in the pan, also tastes of the grill. With high-quality Dry Aged Beef, however, you do not venture to experiment. First of all, the question must be clarified as to which piece of meat best complements the smoky grill aromas. The classic for steak recipes is the Rumpsteak, bone steaks like Porterhouse and Tomahawk and juicy Entrecôtes. But also dry – cut lamb chops, dry aged beef burgers or ribs are excellent for preparing over the open fire. The different pieces also need different cooking times.
Those who have found their perfect piece of dry aged beef should get it out of the fridge at least 30 to 60 minutes before grilling. At room temperature, the meat is allowed to warm up, which in the end makes it more delicate. Approximately 15 minutes before the grand appearance on the grill, a pinch of coarse salt (for example, Crystal salt or Fleur de Sel) provides the right spice. In addition, the meat is painted with some oil.
With the perfect steak recipe the core is in the right temperature. It determines the cooking success. So that the Dry Aged Beef is also really medium, rare or well done when grilling, it is recommended to work with a meat thermometer. A few degrees make the difference here:
As in the maturation, the taste is also in the resting hours. When the meat reaches the desired core temperature, it should be allowed to relax for at least 5 minutes. Before serving, the meat is seasoned with some salt and depending on the taste (chili flakes), fresh herbs (rosemary, thyme) or exotic spices (smoked peppers, fennel and coriander seeds).
CUISINE CRAFT CO.,LTD
188/6 Supalai Premiere Ratchthewi Building, Petchburi Road, Thanon Petchburi, Ratchthewi, Bangkok 10400
