DRY-AGED STEAKS
Steps:
- 4 days before... Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours. Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3 days. Change the paper towels again if it becomes damp and sticks to the steak. An hour before cooking, remove the steak from the refrigerator and remove the paper towels. Thirty minutes before cooking, sprinkle the steak on both sides with the kosher salt and pepper. Grill over high heat to desired doneness.
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Hosain Fahad
[email protected]This recipe is a perfect for a special occasion.
Nathan Asegid
[email protected]This recipe is a great way to impress your friends.
Suvho Shuvo
[email protected]I'm going to try this recipe tonight.
MD.Jahid.Islam. Mon
[email protected]This recipe looks delicious.
zayden
[email protected]I can't wait to try this recipe.
Mashikula Mikidad
[email protected]This recipe is a must-try for any steak lover.
Shawan Al Shuvo
[email protected]This steak was amazing! I'm so glad I tried this recipe.
Lucia Cervantes
[email protected]I love this recipe! The steak is always so tender and juicy. I've made it for my friends and family several times and they all love it.
Adfendou Jatta
[email protected]This recipe is a game-changer. I've always been intimidated by dry-aging steaks, but this recipe made it so easy. The steak was incredible.
Ida Brown
[email protected]I've tried dry-aging steaks before, but this recipe was by far the best. The steak was so flavorful and tender, and the crust was perfect.
Akinmusayo Adebayo
[email protected]This was the best steak I've ever had. I followed the recipe exactly and it turned out perfectly. The steak was so tender and juicy, and the flavor was amazing.