There is nothing quite like a perfect dry-aged steak. The intense flavor and tender texture are something that any meat lover can appreciate. You can learn more about the intense flavor from an expert. But what if you don’t live near a gourmet steakhouse? Or maybe you just don’t want to spend the money on a steak you’re not even sure will be good? Don’t worry. We’ve got you covered. Today, we’ll show you just how to make a perfect dry-aged steak right at home. So, hit your favorite dry-aged beef, and let’s get started.

Pick the Right Cut of Meat

The first step to making a perfect dry-aged steak is picking the proper cut of meat. You want to look for a well-marbled piece of beef at least two inches thick.

The most popular cuts of meat for dry aging are rib eye, strip loin, and sirloin. This is because these cuts have the most marbling, which is essential for flavor. Once you’ve picked out your cut of meat, it’s time to start dry-aging it.

Dry-Age the Meat the Right Way

The next step is to dry-age your steak. This can be done one of two ways: in a fridge or in a cooler. If you’re dry-aging your steak in a fridge, you’ll want to wrap it tightly in butcher paper or plastic wrap. Then, place it on a wire rack and put it in the back of your fridge, where it will be the coldest. Check on your steak every few days to ensure that it is still wrapped tightly and that no mold or bacteria is growing. After about two weeks, your steak will be ready to cook.

Sear the Steak on a Very Hot Pan

Once your steak is dry-aged, it’s time to cook it. The best way to cook a dry-aged steak is to sear the meat on both sides in a very hot pan. You’ll want to use a cast iron skillet or a grill pan. Heat the pan over high heat until it is smoking hot, then add some oil. Once the oil is hot, add the steak to the pan. Cook the steak for two minutes per side or until it is nicely browned.

After Searing, Transfer It to a Lower Heat and Season

After searing your steak on both sides, transfer it to a lower heat and season it with salt, pepper, and any other seasonings you like. Then, cook the steak for three to five minutes per side or until it is cooked to your liking. We recommend using a meat thermometer to check your steak’s internal temperature. The perfect internal temperature for a medium-rare is 135 degrees Fahrenheit.

Once it is cooked to perfection, it’s time to enjoy it. Serve your steak with your favorite sides and enjoy every delicious bite. And there you have it, our insider tips on how to make a beautiful, lovely, and delicious dry-aged steak at home. Now get out there and start cooking. Let’s make it your best me-time.…