Summers are made for the grill, but what’s a steak lover to do when the weather’s too cold or wet? Just cook them indoors, indeed pan-seared steaks have several distinct advantages over grilled steaks. While grilling will get you the perfect rapid-fire crust and a smokey aroma which excellently underscores the taste components, the even golden brown crust you can develop in a hot cast-iron pan really accentuates the flavour of the beef itself, letting it shine.
On top of that, pan-searing affords you the opportunity to add your own flavorings in the form of aromatics.
Whatever your cooking preference, there’s no room here for overcooked and dry meat – so much time and effort has been spent in the dry-aging process, don’t throw it all away!
Preparation is Key
Before cooking your dry aged steaks, it should rest. To change directly from the cold to the heat is also a shock to the system for the steaks. This results in fluid and proteins that make the finished steak grey and dry. The dry aged steaks should rest at room temperature for at least 30 minutes before they are placed in the pan or on the grill. Even if the finished steak comes back from the pan, it will still need to rest, and this should be for about 5 – 10 minutes before serving.
How to Grill your Dry Aged Steak
Tools are key, so by using radiant technology (infrared grills), you can achieve the perfect steak sear. Start by setting the temperature up to 800°C, heating up for 3 minutes and searing on each side for 2 – 2.5 minutes (per side) in no time it will become a very regular main course for you.
By heating up so high, and using radiant technology – heating the meat from above, it retains up to 35% more of its own natural juices, delivering that tender, mouth-watering steak experience you’ve literally been waiting for.
How to Pan Fry your Dry Aged Steak
Beef prefers a strong heat during the preparation, this is not just for dry aged steaks. The sharp frying develops smokey toasted aromas and the outside of the meat becomes beautifully crisp. So if choosing to fry your steak, your pan needs to be properly heated up, and should be heat-resistant.
Every element dictates the end result. So use a high-quality pan (stainless steel models or cast iron), then you’re well on your way to succeeding in a great steak dinner. When using cast iron pans, the dry age steaks do not stick in it either.
Butter or Oil?
Whether butter or oil is the better alternative, the answer is surprising for some, it is actually better to use butter, as it combines the aromas of the butter and the heat-responsiveness of the oil. Remember when panning it, ensure an even fry.