35 Day Dry Aged Steaks: How to Cook
- 15 min
- Medium
James Devonshire, our Head Tutor in the Daylesford Cookery School explains how to cook the perfect steak using a 35 day dry aged T-Bone from our new range of organic steaks. You can watch a video of him in action here.
Read more about what dry ageing is, how and how and why we dry age our meat and the benefits of dry aged steak in our blog, All You Need To Know About Dry Aged Steaks.
| Ingredients | (SERVES 1-2 DEPENDING ON APPETITES)Daylesford Organic 25 Day Dry-Aged T-bone Steak, 550g, or your preferred steak generous twist of sea salt and black pepper butter thyme or rosemary, optional drizzle of grapeseed oil or beef dripping, melted |
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Season both sides well with salt and a little bit of pepper.
Season from a height so you get a good even distribution. You don’t want too much pepper, otherwise it’ll burn when it goes into the hot pan.
Place a heavy based pan over a high heat. Once the pan is hot, add your steak, fat side down, to render and crisp the fat. Use tongs to hold it there for about a minute. Keep checking it; you want it to be nice and brown.
Add a little high temperature cooking oil such as grapeseed oil to the pan, and once the fat is crisp lay the steak into the pan. Press down a little with your tongs to ensure the steak has good contact with the pan.
Cook the steak for between 30-40 seconds on one side, then turn and repeat on the other side. Keep turning regularly until the steak is seared on both sides and you have achieved a nice, deep colour.
Turn the heat down a little and add a couple of knobs of butter to the pan. Two cloves of bashed garlic and some thyme and rosemary would be nice too. Spoon the butter over both sides of the steak. This will give another layer of flavour as well as more caramelisation.
Continue cooking until the steak is done to your liking, then remove from the pan. Depending on the thickness of the steak, for a T-bone or a cote de bouef, you may need to finish it off in the oven at 200C to ensure it’s cooked to your liking.
Lift the steak onto a rack suspended over a tray or plate, and pour the remainder of the butter and herbs over the top. A temperature probe is a worthwhile investment to ensure guaranteed consistent results (see core temperature guidelines below).
Leave the steak to rest for the same length of time as it was cooked.
*If using a temperature probe, core temperatures:
Rare 40°C to 50°C | Medium 50°C to 60°C | Well done 60°C to 70°C.
*Ensure that the meat surface is properly cooked and sealed to kill any bacteria, even if the middle of the meat is still pink.
*Do not reheat once cooled.
* Wash hands, knives and surfaces thoroughly before and after preparing raw meat.
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