Melissa gives you three must-try tips on how to sear the perfect beef steak over the stove!
34KLikes
804,449Views
May 182024
how to make dry-aged"beef steak?
ChatGPT
ChatGPT
Dry-aging beef is a process that requires patience and proper conditions to achieve the desired results. Here's a basic guide on how to dry-age beef steak:
Choose the right cut: Not all cuts are suitable for dry-aging. Generally, larger cuts with a good amount of fat and marbling work best. Prime rib, ribeye, and sirloin are popular choices.
Prepare the meat: Start with a quality piece of meat. Trim any excess fat or silver skin from the exterior, but leave a thin layer of fat to protect the meat during aging. (I've always salted my steaks for around an hour or so, but I never thought about going a day or two, so I tried it. It makes the crust AMAZING! This is how you get a great crust, just like he said. Mine were salted and in the fridge for roughly, thirty hours. I will always be doing this from now on! I worked in the broiler as well as the frying pan. Both steaks had amazing crusts and they both had just the right amount of salt flavor.)
Set up a dry-aging environment: Dry-aging requires controlled temperature, humidity, and airflow. You can either use a dedicated dry-aging refrigerator or set up a DIY dry-aging chamber. The ideal conditions are around 34°F to 38°F (1°C to 3°C) with humidity between 75% to 85%. You'll also need good airflow to prevent mold growth.
Place the meat in the aging environment: Place the meat on a wire rack or hang it in the dry-aging chamber. Make sure there's enough space around each piece for airflow.
Monitor and flip the meat: Check the meat regularly to ensure it's aging properly. Flip the meat every few days to promote even drying and prevent any potential mold growth.
Patience is key: Dry-aging takes time. For noticeable results, you'll want to age the beef for at least 21 to 30 days. Some enthusiasts even age their beef for 45 days or more for a more intense flavor.
Four days after upon airflow refrigeratoring: dry-aging --
主要食材
Check for readiness: After the desired aging period, inspect the meat. It should have developed a dry, darkened crust. Trim off any dried-out or moldy areas before cooking.
Prepare and cook the steak: Once the aging process is complete, it's time to cook your steak. Dry-aged beef tends to have a more intense flavor and tender texture. You can grill, pan-sear, or roast the steak according to your preference. Keep in mind that dry-aged beef cooks faster than fresh beef, so adjust your cooking times accordingly.
Slice and serve: Let the steak rest for a few minutes before slicing to allow the juices to redistribute. Then, slice and serve your dry-aged beef steak, and enjoy the rich, complex flavors!
Remember, dry-aging beef at home requires careful attention to hygiene and food safety. If you're unsure or uncomfortable with the process, consider purchasing dry-aged beef from a reputable butcher or supplier.
Hello There Friends, want to learn how to cook the PERFECT Steak? Come join me and I will debunk all the myths about cooking Steaks! This is truly a video for you if you want to learn how to make the perfect steak! I hope you enjoy friends, and start making those Steaks! You will learn 5 very important things to do. #1 Don’t waste your time taking the steak out 20 minutes before cooking it. It accomplishes NOTHING. #2 Do not wait the last minute to salt your steak. Add salt AT LEAST 45 minutes before cooking it! (one or two days is even better!) #3 Get yourself a good instant read thermometer, pushing your thumb in the palm of your hand DOES NOT WORK! #4 Searing the steak DOES NOT seal in the juices. (its only purpose is to create a delicious crust) #5 Be sure to let it rest at least 10 minutes after taking it out of the oven. Before cutting into it.
Okay! So I had a couple of Strip Loin Steaks in the freezer that I wanted to use on Saturday night. So I took them out on Thursday and let them thaw in the fridge. Then on Friday, I salted them lightly with just enough Kosher Salt as you directed, placed them on a pan with a rack, and returned them to the fridge.
On Saturday, about 10 minutes before I was going to cook them, I placed them on the counter, set up the butter, my fresh thyme and garlic from my garden, and got my pan and oil up to 400 degrees (by my Infrared thermometer - from your teaching - Essential Kitchen Tools). In went the steaks and following your instructions, step by step, I turned out two of the BEST Medium Rare Strip Loin Steaks that my wife and I had ever tasted (and those are her words).
At this point, I will admit that I once followed that method of taking the steaks out, for 10 minutes, but for half an hour—and salted them immediately before putting them into the pan (before Chef JP). Well, now I have been thoroughly rebuked, and I will always do my steaks according to the Gospel Of Jean-Pierre! Thank You so much for doing this video!! I guess you CAN teach an OLD DOG(me) new tricks! Here ends the lesson. GOOD JOB!
"Mmmm, mmmm, I forgot the pepper." mom said "If your head was not attached so good you'd be losing it. " her meaning?
Your mom's saying is a playful way of expressing that you might be forgetful or absent-minded at times. It's a humorous way of saying that you're lucky to have your head firmly attached to your body, otherwise, you might misplace or lose it. Essentially, she's gently teasing you about being a bit forgetful or scatterbrained. It's a lighthearted comment meant to make you smile rather than a serious criticism.
ChatGPT
ChatGPT
Chef Jean Pierre is known for his culinary expertise and has shared various methods and techniques over the years. While I can't provide specific methods from Chef Jean Pierre himself, I can offer some general cooking techniques that are commonly associated with chefs of his caliber:
Classic French Cooking Techniques: Chef Jean Pierre likely employs traditional French cooking methods, such as sautéing, braising, roasting, poaching, and grilling, to create flavorful dishes with finesse.
Emphasis on Fresh Ingredients: Like many renowned chefs, Chef Jean Pierre likely emphasizes the use of fresh, high-quality ingredients in his cooking. This might include seasonal produce, locally sourced meats and seafood, and artisanal cheeses and spices.
Attention to Flavor and Presentation: Presentation is key in fine dining, so Chef Jean Pierre likely pays close attention to plating techniques to ensure that his dishes not only taste delicious but also look visually appealing. This might involve artistic arrangement of components on the plate and the use of garnishes to add color and texture.
Innovation and Creativity: While rooted in classic techniques, Chef Jean Pierre may also incorporate innovative twists and creative flavor combinations into his dishes to keep them fresh and exciting.
Precision and Attention to Detail: Achieving culinary perfection often requires precision and attention to detail. Chef Jean Pierre likely focuses on precise cooking times and temperatures to ensure that each dish is cooked to perfection.
Balancing Flavors: Balancing flavors is crucial in creating harmonious dishes. Chef Jean Pierre likely employs a combination of sweet, salty, sour, and umami flavors to create well-rounded flavor profiles in his dishes.
Experimentation and Exploration: Like all great chefs, Chef Jean Pierre is likely constantly experimenting with new ingredients, techniques, and flavor combinations to push the boundaries of culinary creativity and deliver memorable dining experiences to his patrons.
While these are general principles associated with high-level chefs like Chef Jean Pierre, his specific methods and techniques may vary based on his personal style, culinary background, and the types of cuisine he specializes in.
