Cooking Dry Aged Steaks

DaveMW

DaveMW

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Do I need to alter cooking time and/or temps when cooking a Dry Aged (30 day) NY Strip Steak? My local "fancy" grocer just started carry them and well, I have to try them right? My first time trying one on my own grill rather than when I am out to eat. In addition I am thinking that I might want to go with something mild like a flavored butter to place on top when it is resting rather than a marinade or rub to let the dry age flavor come through....any ideas or am I way off base? Feedback MUCH appreciated. Oh and I plan on tossing these on my refurbished Weber kettle over some lump AND this all goes down on Feb 5th so quick feedback is appreciated.
 
I live in Kansas, and we are spoiled with Dry Aged Beef, as we have many slaughter houses around the state. There is really no difference in cooking it compared to your regular grocery store steak. My advice is to cook it on a very hot fire to sear the crust, and be careful not to overcook. It is a wonderful piece of meat. Typically Strips cook fairly quickly depending on their thickness.

As far as the butter sauce, I think that sounds great. Maybe even consider a compound bleu cheese butter (the bleu cheese really compliments, but doesn't overpower the strip). But that is as far as I would go, because the flavor of the meat stands alone. Typically Strips cook fairly quickly depending on the thickness.

Enjoy! You are in for a treat. Just commenting on your thread is convincing me that I need to make a trip to the butcher. Good luck.
 
Being a Kansas boy myself I don't know nuthin' about a New York Strip steak but I do love a Kansas City Strip! (Steak gentlemen, before you get out of control)
 
Don't adjust the temps, but the time maybe. I've noticed that they cook faster than a standard store bought steak.
 
I find that a dry aged steak will usually cook faster. It will sear better as well.
 
Yes they absolutely cook faster, so if you want rare to medium rare, cut your time.
 
Cut the time - got it! Any suggestions on seasoning(s)? It is actually my "birthday meal" I am cooking. I thought I could cook a better steak for the money than I could get at any steak house in the area. (Cincinnati, OH; the key is for the money.) I know a GREAT steak house but a "steak" is $44/16 oz and for half that per pound of dry aged I thought I'd cook. Ideas on seasoning?
 
My apologies ksace! Steak it is. i lived in Montana for awhile so I am no city boy myself, just repeating what the sign at the grocer says. =)
 
The better the steak the less seasoning it needs. When I cook dry aged or prime grade steak; mostly I just use salt. I try to salt the meat 4-6 hours before I cook it. If I have a thick steak and I'm going for a heavy dark crust, I'll hit it with EVOO and salt again moments before it goes on the grill.
 
I'm a fan of salt, pepper and some granulated garlic. With some of my red sauce (more like a fine salsa) to go with it.
 
DaveMW said:
My apologies ksace! Steak it is. i lived in Montana for awhile so I am no city boy myself, just repeating what the sign at the grocer says. =)
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No apology needed. I have always had a good time in my travels correcting restaurants when they get it wrong. We had a memorable Valentines dinner a few years ago correcting the entire staff at Ruth's Chris in San Antonio. Just one of my possibly annoying habits that I really enjoy.

Enjoy your steaks, sound fantastic.
 
I agree to keep it simple as well, very little seasoning and just a dab of plain old butter when off the grill would be my suggestion. If you want to taste the steak, don't add much or you won't know it is a good steak.
 
Just salt and pepper for me and a super hot grill. Hit it with a little butter right at the end and you're all set!
 
How about giving Alton Brown's Compound Butter Recipe a shot? Blue Cheese compound butter can be really good if you get high quality blue cheese and like it a lot. I think the subtleties of the herbs in this recipe might be more appropriate for some pallets.

You could also consider getting some good quality EVOO and over low heat simmer some garlic and shallot. Brush it on your steaks as they come off the grill (don't burn the garlic in the oil or on the grill or you're going to have a bitter, expensive steak).
 
Thank you for everyone that has made suggestion thus far they are appreciated. Please keep the ideas coming as i ponder what to do with the steaks.
 
Salt and a little pepper. If it's good beef it won't need anything else. I like mine black and blue with a nice crust on the outside and rare-medium-rare in the middle.

Also, the reason they cook faster IIRC, and part of the reason they taste better, is that the dry aging process reduces the water content in the beef.
 
As mentioned above. I use salt and pepper. Sometimes I will tenderize with a fork to get the spices into the meat.
 
Phyphor said:
As mentioned above. I use salt and pepper. Sometimes I will tenderize with a fork to get the spices into the meat.
Click to expand...
Nothing wrong with doing that. Good suggestion for some cuts of meat. tks
 
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