The Way to a Great Steak

You've gone to that one steakhouse in your area and you have ordered that T-bone more times than you can count but the $100 plus bill for two always leaves you feelings a bit empty inside. I'm here to tell you that you can get the same quality steak for half the price or less, depending on where you buy the steak, but this time you will get the exact taste you desire. The best way to get a great tasting piece of meat has little to do with how you cook it and what kind of seasonings you put on the beef. In reality the reason the steak at your favorite steakhouse tastes so great (and is so expensive) is due to the aging process. It may seem a bit foreign to you now but dry aging beef actually enhances the flavor and brings out the natural flavors of the meat.

The steps you want to take to age your meat is pretty simple actually. First, you must buy a high quality cut of meat USDA Prime or the very best choice cuts. Make sure you get the whole rib-eye or loin cut NOT the individual cut steaks. When you get your meat home wrap it in plain cotton dish towels and store in the bottom of your refrigerator anywhere from ten to fourteen days to successfully age the beef. Change out the towels each day or every other day with fresh ones. After you get to your desired aging time you can cut off the steaks that you are going to use and then restore the meat in your refrigerator. Trim as desired cutting off all of the brown edges, keep in mind the meat will have shrunk due to the moisture lost. This is a good thing however since it will intensify the flavor of the final product. If after three weeks you have not eaten all of the meat go ahead and portion it into steaks and place them inside freezer safe bags and store in the freezer for up to several months.

Now the best way to cook the steak may seem like on the grill, however you lose a lot of juices this way due to the open grate on which you cook it. The best way to cook the newly aged steak is to heat up a heavy cast iron skillet to as hot as you can get it and then sear the steak quickly which locks in the juices. Season the meat however you like to fit your personal tastes but a simple rub of just salt and pepper should do the trick nicely. After the steak is cooked to your desired doneness make sure you let it rest for at least five minutes to let all of the juices redistribute throughout the steak, and then enjoy your perfect steak!

Aaron is a foodie and is relatively new to writing articles. However if you enjoyed this article and want to see more from this author feel free to check out his review of the Kangaroo Keeper which is an insert for purses to help keep them organized or his review of Space Bags the compression organizer for linens and things.

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