Grilling a dry-aged steak

BY: ANDREA ALDEN

During the dry aging process, collagen in beef breaks down, leaving only tender protein at the end. Dry-aged meat is usually quite expensive and should be prepared properly. That's why it's important to know exactly how a dry-aged steak should be grilled. A properly grilled dry-aged steak will taste more intensely like beef than any other steak you've ever eaten before.

INGREDIENTS

2 dry-aged steaks approx. 2.6 cm thick
Steak seasoning of your choice or salt and pepper

PREPARATION

1. Preheat grill on low heat to around 150°C. If the grill is too hot, the browning or Maillard reaction sets in, which must be prevented.
2. Season steaks with salt and pepper or sparingly with your favorite steak seasoning.
3. Prick a digital thermometer, such as the Napoleon PRO digital wireless thermometer, into the meat and set the alarm temperature to 52 °C. Place steaks over unlit burners and grill over indirect heat until thermometer indicates ideal temperature has been reached, approximately 30 minutes.
4. Remove the steaks from the grill and set aside to rest for 10 minutes. In the meantime, preheat the infrared SIZZLE ZONE™ side burner or the main burners to the highest setting, to around 260°C.
5. Fry the steaks over direct heat for 45 seconds to a minute, turn each steak by 45° and continue to fry briefly, then turn the steaks over and repeat the processes described above. This gives the steaks appetizing grill marks.
6. Serve steaks hot with your favorite vegetables, salad or other side dishes.

Dry-aged steak is tender, comparable to tenderized fillet. It has a more intense flavor than a conventional steak, tastes almost like game or elk meat, but stronger. You could also say, like duck meat compared to chicken meat. This flavor-intensive steak comes from the same animal. Like a pork chop, which can be as tender and flavorful as bacon. Grilling a dry-aged steak is easy. Prepare it correctly by grilling it to a maximum of medium doneness - then it will definitely be nice and tender. Have you tried dry-aged steak before?

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