Cooking a dry aged steak can be a daunting task, especially for those who are new to the world of steak cooking. However, with the right techniques and tools, it can be a truly rewarding experience. One of the best ways to cook a dry aged steak is in a cast iron skillet, as it allows for a nice crust to form on the outside while keeping the inside juicy and tender. In this article, we will go over the steps to cook a dry aged steak in a cast iron skillet, as well as provide some tips and tricks to help you achieve the perfect steak.
Understanding Dry Aged Steak
Before we dive into the cooking process, it’s essential to understand what dry aged steak is and how it differs from other types of steak. Dry aged steak is a type of steak that has been aged for a period of time, typically between 14 and 28 days, to allow the natural enzymes in the meat to break down the proteins and fats. This process concentrates the flavors and tenderizes the meat, resulting in a more complex and intense flavor profile.
The Benefits of Dry Aged Steak
There are several benefits to cooking with dry aged steak, including:
- More complex flavor profile: The aging process allows the natural enzymes in the meat to break down the proteins and fats, resulting in a more complex and intense flavor profile.
- Tender and juicy texture: The aging process helps to break down the connective tissues in the meat, resulting in a tender and juicy texture.
- Less shrinkage: Dry aged steak has less moisture than other types of steak, which means it will shrink less when cooked.
Choosing the Right Cut of Meat
When it comes to cooking a dry aged steak in a cast iron skillet, the right cut of meat is essential. Look for a cut that is at least 1-1.5 inches thick, as this will allow for a nice crust to form on the outside while keeping the inside juicy and tender. Some popular cuts of dry aged steak include:
- Ribeye: A rich and tender cut with a lot of marbling, which makes it perfect for dry aging.
- Striploin: A leaner cut with a firmer texture, which makes it perfect for those who prefer a slightly less rich steak.
- Porterhouse: A cut that includes both the striploin and the tenderloin, making it perfect for those who want to experience the best of both worlds.
How to Select the Perfect Dry Aged Steak
When selecting a dry aged steak, there are several things to look for, including:
- Color: A dry aged steak should have a deep red color with a slight brownish tint around the edges.
- Marbling: A dry aged steak should have a good amount of marbling, which is the white flecks of fat that are dispersed throughout the meat.
- Aroma: A dry aged steak should have a strong, beefy aroma.
Preparing the Cast Iron Skillet
Before cooking the steak, it’s essential to prepare the cast iron skillet. Here are the steps to follow:
- Preheat the skillet: Preheat the skillet over high heat for at least 10-15 minutes. This will ensure that the skillet is hot enough to sear the steak.
- Season the skillet: Season the skillet with a small amount of oil and a pinch of salt. This will help to prevent the steak from sticking to the skillet.
- Clean the skillet: Clean the skillet with a paper towel to remove any excess oil or debris.
How to Season the Steak
Seasoning the steak is an essential step in the cooking process. Here are the steps to follow:
- Bring the steak to room temperature: Bring the steak to room temperature by leaving it out for at least 30 minutes before cooking. This will help the steak to cook more evenly.
- Season the steak: Season the steak with a pinch of salt and a few grinds of pepper. You can also add any other seasonings you like, such as garlic powder or paprika.
- Let the steak sit: Let the steak sit for at least 10-15 minutes before cooking. This will allow the seasonings to penetrate the meat.
Cooking the Steak
Now that the skillet is prepared and the steak is seasoned, it’s time to cook the steak. Here are the steps to follow:
- Add oil to the skillet: Add a small amount of oil to the skillet and let it heat up for at least 1-2 minutes.
- Sear the steak: Sear the steak for at least 2-3 minutes per side, depending on the thickness of the steak. You want to get a nice crust on the outside.
- Finish cooking the steak: Finish cooking the steak to your desired level of doneness. Use a thermometer to check the internal temperature of the steak.
Cooking Times and Temperatures
Here are some general guidelines for cooking times and temperatures:
| Level of Doneness | Internal Temperature | Cooking Time |
| — | — | — |
| Rare | 120-130°F | 5-7 minutes |
| Medium Rare | 130-135°F | 7-9 minutes |
| Medium | 135-140°F | 9-11 minutes |
| Medium Well | 140-145°F | 11-13 minutes |
| Well Done | 145-150°F | 13-15 minutes |
Resting the Steak
Once the steak is cooked, it’s essential to let it rest for at least 5-10 minutes. This will allow the juices to redistribute and the steak to retain its tenderness.
How to Slice the Steak
Once the steak has rested, it’s time to slice it. Here are the steps to follow:
- Use a sharp knife: Use a sharp knife to slice the steak against the grain.
- Slice the steak thinly: Slice the steak thinly, about 1/4 inch thick.
- Serve immediately: Serve the steak immediately, garnished with any desired toppings or sauces.
Conclusion
Cooking a dry aged steak in a cast iron skillet is a truly rewarding experience. By following the steps outlined in this article, you can achieve a perfectly cooked steak with a nice crust on the outside and a juicy, tender interior. Remember to always use high-quality ingredients, to season the steak liberally, and to let the steak rest before slicing. With a little practice, you’ll be cooking like a pro in no time.
What is dry aged steak and how does it differ from regular steak?
Dry aged steak is a type of steak that has been aged for a period of time to allow the natural enzymes in the meat to break down the proteins and fats, resulting in a more complex and concentrated flavor. This process can take anywhere from a few weeks to several months, depending on the desired level of aging. The main difference between dry aged steak and regular steak is the level of tenderness and flavor. Dry aged steak is typically more tender and has a more intense, beefy flavor.
The dry aging process also allows for a more efficient use of the meat, as it concentrates the flavors and tenderizes the meat, making it more enjoyable to eat. Regular steak, on the other hand, is typically wet aged, which involves sealing the meat in a bag to prevent moisture loss. While this method helps to preserve the meat, it does not allow for the same level of flavor development as dry aging.
What type of cast iron skillet is best for cooking dry aged steak?
When it comes to cooking dry aged steak in a cast iron skillet, it’s best to use a skillet that is well-seasoned and has a thick, even heat distribution. A skillet with a thickness of at least 1/4 inch is recommended, as it will retain heat better and cook the steak more evenly. Additionally, a skillet with a smooth, even surface is best, as it will help to prevent the steak from sticking and promote even browning.
A preheated cast iron skillet is ideal for searing the steak, as it will help to create a crispy crust on the outside while locking in the juices on the inside. It’s also important to note that a cast iron skillet can get very hot, so it’s best to use a thermometer to ensure that the skillet has reached the desired temperature before adding the steak.
How do I prepare the dry aged steak for cooking?
Before cooking the dry aged steak, it’s best to remove it from the refrigerator and let it sit at room temperature for about 30 minutes to 1 hour. This will help the steak to cook more evenly and prevent it from cooking too quickly on the outside. It’s also important to pat the steak dry with a paper towel to remove any excess moisture, as this will help to promote even browning.
Additionally, it’s best to season the steak with a generous amount of salt and pepper on both sides, as this will help to bring out the natural flavors of the meat. Some people also like to add other seasonings, such as garlic or herbs, but this is optional. The key is to keep the seasonings simple and not overpower the natural flavor of the steak.
What is the best temperature for cooking dry aged steak in a cast iron skillet?
The best temperature for cooking dry aged steak in a cast iron skillet will depend on the desired level of doneness. For a rare steak, the skillet should be heated to around 400°F to 450°F (200°C to 230°C), while a medium-rare steak should be cooked at around 350°F to 400°F (175°C to 200°C). For a medium or well-done steak, the skillet should be heated to around 300°F to 350°F (150°C to 175°C).
It’s also important to note that the temperature of the skillet will drop slightly when the steak is added, so it’s best to preheat the skillet to a slightly higher temperature than desired. This will help to ensure that the steak is cooked to the correct temperature and prevent it from cooking too slowly.
How do I achieve a crispy crust on the dry aged steak?
Achieving a crispy crust on the dry aged steak is all about creating a good sear. To do this, it’s best to add a small amount of oil to the preheated skillet and swirl it around to coat the bottom. Then, add the steak to the skillet and sear for around 2-3 minutes on each side, depending on the thickness of the steak. The key is to not move the steak too much, as this will prevent the crust from forming.
Additionally, it’s best to use a thermometer to ensure that the skillet has reached the correct temperature before adding the steak. A hot skillet is essential for creating a good sear, so make sure to preheat it for at least 10-15 minutes before cooking the steak. By following these steps, you should be able to achieve a crispy, caramelized crust on the dry aged steak.
How do I prevent the dry aged steak from sticking to the cast iron skillet?
Preventing the dry aged steak from sticking to the cast iron skillet is all about creating a good non-stick surface. To do this, it’s best to make sure the skillet is well-seasoned and clean before cooking the steak. Additionally, adding a small amount of oil to the skillet before cooking the steak will help to prevent it from sticking.
It’s also important to make sure the steak is dry before cooking it, as excess moisture can cause the steak to stick to the skillet. By patting the steak dry with a paper towel before cooking, you can help to prevent it from sticking and promote even browning. By following these steps, you should be able to cook the dry aged steak without it sticking to the skillet.
How do I store leftover dry aged steak?
Storing leftover dry aged steak requires some care to prevent it from drying out or becoming contaminated. The best way to store leftover dry aged steak is to wrap it tightly in plastic wrap or aluminum foil and refrigerate it at a temperature of 40°F (4°C) or below. It’s also important to consume the steak within a day or two of cooking, as it will start to lose its flavor and texture after this time.
Additionally, it’s best to store the steak in a single layer, rather than stacking it, to prevent it from becoming soggy or developing off-flavors. By following these steps, you should be able to store leftover dry aged steak safely and enjoy it for several days after cooking.