Preparing dry aged beef correctly

Buy Dry Aged – Beef at Gustini

Porterhouse, roast beef or rib eye – you can find dry aged beef here in our online store with just one click!

Dry-aged beef produces juicy, butter-tender and highly aromatic steaks. But many customers ask us: How can I prepare dry-aged meat? We have put together some tips for the kitchen here:

How can I roast dry aged meat?

A real treat: Dry aged steak

Before you start, heat the oven to 80° C and take the meat out of the fridge. We also recommend that beginners get a meat thermometer. If you use a meat thermometer, you can serve your guests the perfect level of doneness: whether they want English, rare, pink or well-done. The steak should be at room temperature. Take it out of the fridge in good time!

Then place a large pan (without oil at first!) on the stove and let it get hot. Then add a teaspoon of olive oil to this hot pan and sear the meat over a high heat. The steak should sear for one minute on each side. The meat will then show crispy sear marks. It can now be removed from the pan… Insert the meat thermometer into the meat, place it on a plate or tray and then place it in the oven at 80° C. Allow it to cook until the desired core temperature is reached.

At a core temperature of 45°C to 50°C the meat is rare, at 50°C to 60°C the meat is medium and above 60°C it is well done.

Can I grill dry aged meat?

Fire and flame : Dry aged beef from the grill

But of course! T-bone and rib eye steak love to be cooked on the grill. However, before the meat is placed on the grill, the charcoal should really be fully glowing. Grill your steaks as hot as possible on each side! As soon as you have reached the desired degree of browning, place the meat on the edge, in the indirect heat. Insert the meat thermometer into the steak and leave it here until the desired core temperature is reached.