OK…you’ve heard of “dry aged” steak…how do you get the most out of your steak at home?
This is a great looking porterhouse. Well-marbled…slightly aged…darker color…perfect.
First, if you purchase your favorite cut at your favorite butcher, and it looks bright red when you purchase it, it’s probably too fresh to eat. Try letting it age in your refrigerator for one week.
If you purchase a great value in steak and need to cook it later in the day, try unwrapping it, salting and seasoning it to your liking, covering with some plastic wrap, and letting it sit out on your counter for a few hours before cooking (up to 5 hours).
If you follow these instructions, your steak will be aged or tenderized like none you’ve had before. A perfectly aged steak is not bright red…it’s more of a mid-gray…
So…use your favorite seasoning, follow the above, and enjoy the best steak you’ve had.
Extra tip…I like steak simple…salt and pepper…barbecued…then a dash of extra virgin olive oil and even a drizzle of lemon…that’s steak florentine…regardless…mangia…please let our followers know your cooking secrets.
P.S. Stay tuned for more fashion tips!