Cooked it at 130 for 2 hours, chilled in ice bath for 10 mins, then seared in cast iron for 2 mins each side. The tenderness was unreal and I loved it. It did come out a little more done than I wanted it to be but I probably just seared it a little too long. Definitely my new go to method!
by Ch0ng420
5 Comments
Looks pretty fucking fantastic 👍
Looks great. Dry aged steaks cook a little faster than regular steaks. I’d try a one minute sear on each side next time, but flip every 30 seconds or so.
Yeah there’s a bit of a gray band there. If it took you two minutes per side to get that crust then I would recommend searing at a higher temp for a shorter time.
Dry the surface. Paper towel
Dry aged, wet cooked