The Art of Dry-Aging Steak in Butter: A Taste Sensation Worth Savoring

Introduction

“was the best steak i’ve ever had” – Piero. Dry aged steak in butter, in this video Piero melts down butter and completely covers the beef steak till it makes a seal around it, then hangs it in his garden shed for weeks to dry age and protect the steak. He then rinses the butter covered steak before slicing it and cooking it, it looks AMAZING.

Dry-aging steak is a culinary technique that has been cherished by connoisseurs for centuries. This traditional process involves aging beef in a controlled environment, allowing natural enzymes to break down the muscle fibers, resulting in tender, flavorful, and deeply aromatic meat. However, an innovative twist on this classic method has emerged – dry-aging steak in butter. This article will explore the captivating world of dry-aging steak in butter, unlocking the secrets behind this exquisite culinary experience.

Piero’s Recipe from the video:

  • Lots of butter 🙂
  • Beef steak, In this video Piero uses Beef ribeye but you can use any other kind of steaks.

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The Basics of Dry-Aging

Dry-aging is a meticulous process that demands patience and precision. The initial step involves selecting premium-quality, well-marbled beef cuts such as ribeye or striploin. These cuts are then carefully stored in a temperature-controlled and humidity-regulated environment, often inside a refrigerated room or specialized aging chamber. During this period, the meat undergoes a natural transformation as enzymes break down connective tissues, concentrating the flavors and producing a tender, succulent steak.

The Butter Dry-Aging Technique

In recent years, culinary enthusiasts have discovered a unique twist on the conventional dry-aging process: dry-aging steak in butter. This innovative method involves placing the chosen cuts of beef in a bath of clarified butter during the aging process. The butter acts as a protective seal, locking in the meat’s natural juices while infusing it with a rich, buttery flavor that elevates the taste to new heights.

Benefits of Dry-Aging in Butter

  1. Enhanced Flavor Profile: The butter not only adds its own distinct flavor to the meat but also intensifies the existing taste of the beef, resulting in a complex and indulgent flavor profile.
  2. Moisture Retention: Dry-aging can sometimes lead to moisture loss, but with the addition of butter, the steak remains moist and succulent throughout the aging process.
  3. Buttery Tenderness: The enzymes continue to tenderize the meat, while the butter’s fats help break down the muscle fibers, resulting in an incredibly tender texture.
  4. Aromatic Infusion: The butter imparts a delightful aroma to the steak, creating an alluring sensory experience.

The Dry-Aging Process

  1. Selecting the Ideal Cut: Begin with high-quality beef cuts, such as ribeye or striploin, preferably with good marbling, as this will enhance the flavor and tenderness of the final product.
  2. Clarified Butter Preparation: Melt unsalted butter over low heat, allowing the milk solids to separate. Skim off the foam and milk solids, leaving behind clear, golden clarified butter. The clarified butter ensures a higher smoke point and prevents any potential burning during the aging process.
  3. Coat the Steak: Place the beef cuts in a shallow container and pour the clarified butter over them, ensuring they are fully submerged. Use a brush to coat the steaks evenly with butter on all sides.
  4. Aging Time: The aging process can vary depending on personal preference and the desired intensity of flavor. Generally, a minimum of two weeks is recommended, but some enthusiasts opt for longer aging periods, ranging from 30 to 60 days.
  5. Careful Storage: Maintain a temperature between 34°F to 38°F (1°C to 3°C) and a humidity level around 85% during the aging period. This controlled environment is crucial to the success of the butter dry-aging process.
  6. Trimming and Cooking: Once the desired aging period is complete, remove the steak from the butter, trim off any dried or hardened butter, and sear the steak to perfection. The result will be a beautifully marbled, flavorful, and tender steak that is sure to impress.

Conclusion

Dry-aging steak in butter is a culinary adventure that combines tradition with innovation, resulting in a tantalizing experience for the taste buds. The marriage of the buttery richness with the beef’s natural flavors produces a steak that is unparalleled in tenderness and taste. If you’re a culinary enthusiast looking to take your steak game to the next level, consider embarking on the journey of dry-aging in butter – a technique that promises to deliver an exceptional dining experience for you and your guests.

Do you have other Charcuterie Videos?

Yes! we do, here is a list:
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Cooking With An Italian

Ciao I am Piero coming all the way from Puglia Italy. I created this site to bring my love of food to all, hope you enjoy.