Overview

The beauty of Dry Aged Beef is that it requires NO special tools or techniques to get the most out of the tender and rich cut of beef. The only thing that would be different is your cooking process.

We at Thousand Hills Cattle Ranch suggest you use a reverse sear method with a small amount of preparation just before cooking. Simply put, you will slowly cook the steak with indirect heat BEFORE putting it on high heat to put a gorgeous sear on the exterior. By doing it this way, you preserve the moisture, maintain the tenderness, and put a spotlight on the amazing natural flavors that are being perfectly complemented by your seasonings.

This method will also reduce or entirely eliminate the unwanted grill flare-ups which tend to overcook or char the exterior, drying out the meat. Use the following ingredients and method of cooking to get the most of the perfectly succulent Organic, Pasture Raised, Dry Aged Beef Product!


Ingredients

  • Avocado Oil or something that is a similar high temp cooking oil that doesn’t brown as easily…..using an oil as a binder for the seasoning will help maintain the moisture within the meat.

  • Big Flake Sea Salt/Fresh Ground Pepper Corns (liberal amounts) or your favorite grilling seasoning or rub as a substitute for additional flavor enhancement.
    CHEF’S NOTE: Only Season a Dry Aged Beef Product 5 minutes before cooking it. This helps to avoid drying out the beef too much before cooking. Salt draws moisture out of the surface of the meat.
  • Unsalted Butter (Optional) can be used for basting and maintaining moisture in the final step of the cooking process. 

 

Cooking Directions

  1. Freshly Frozen Vacuumed Sealed: If time allows, thaw your meat in the refrigerator 72 hours prior. This would allow the meat to begin to “wet age.” You can “Wet Age” your beef in it’s packaging for no more than 7-10 days depending on the temperature of your refrigerator.

    CHEF'S NOTE: If you do not have the time to thaw your beef slowly, performing the “wet-aging” process, there is a work around. Get an oversized bowl and place it in the sink along with your sealed meat package.
    Run a slow stream of cool water over the meat, and allow the bowl to overflow. Continue this for around 15 minutes or until the meat has fully thawed. You should be able to flex the meat and have NO rigidity unless a bone is present. Meat portions should be pliable.

  2. PREPARATION: Cooking On a Grill
    If you’re cooking on a grill you’ll need to prepare a two temperature grill. On one side of the grill, set up high direct heat; and on the other side have moderate to low indirect heating.

    CHEF’S NOTE: Lump charcoal burns hotter and is fantastic for searing with direct heat and slow cooking with indirect heat! Further, it adds a great aromatic smokey flavor.
    Simply put, you will arrange your charcoal on one side of your grill (high temp searing side) and nothing on the other (low temp slow cooking side). If you’re using a gas grill you will turn your heat on HIGH on one side of the grill only (used for direct heat searing) and have NO heat or LOW heat (for large grills) on the other side (used for slow cooking via indirect heat).

    CHEF’S NOTE: You know your charcoal is ready once the flames have died down or are gone and your charcoal is ember red. Close the lid on the grill until you are ready to begin cooking your meat.
  3. PREPARATION: Cooking On a Stove Top and Oven
    Preheat your oven to a temperature of 350-375 degrees fahrenheit depending on size and thickness of the meat.
    CHEF’S NOTE: The thicker and larger the meat the lower the temperature is a good rule of thumb.
    Coat a cast iron pan in a liberal amount of Avocado Oil. Use the Stove top to bring the cast iron pan up to temperature with a low to medium temp (if gas) to medium to high temp (if electric). Please, be careful when handling a piping hot cast iron pan!

  4. Getting your Meat Ready!
    About 10 minutes before your grill or oven/stove is up to temperature you will want to lay out a generous stretch of paper towel onto your kitchen counter or cutting surface. When you remove your meat from it’s packaging, you will need to rinse it in cool water then pat it dry. Make sure that you dry each side of the beef (top/bottom/side).

    Coat the meat in Avocado Oil. Using just enough oil to create a glaze for your seasoning to absorb into. Just before you are ready to cook the meat, coat all sides, liberally in salt/pepper or your favorite seasoning or rub.

  5. Time to Cook (Grilling)
    Start your meats on the indirect heat side of the grill. Turning your meat every 2 minutes until you have an internal meat temperature that is 15 degrees fahrenheit lower than your target temperature. The target is around 115 degrees fahrenheit for a perfect medium rare finishing temperature (for best experience).

    CHEF’S NOTEs:
    -
    Cook with the grill lid down for a quicker cooking time. If juices are percolating through the top of the meat it is usually time to turn your meat or check temp.

    - Some thicker cuts of steak (Tenderloin is a good example) may require you to cook the meat with the side down so you do not end up with raw edges.

    - When using a meat thermometer, always check the temperature via the thickest side of the meat away from direct heat if possible.Finish by moving your meat to the Direct Heat Side of the grill to sear it on both sides (usually a minute +/- on each side). This method adds those nice grilling marks, caramelizes the fat, and helps to seal in that valued moisture that brings so much flavor. Pay attention that you do not leave it too long!
  6. Time to Cook (Oven/Stove Top):
    Start your meats on the stove top in the preheated cast iron pan. Put the cast iron pan into the preheated oven. Be sure to turn your meat every 2 minutes until you have an internal meat temperature that is 15 degrees Fahrenheit lower than your target temperature. That would be 115 degrees Fahrenheit for a medium rare finishing temperature (for best experience).

    CHEF’S NOTEs:
    - If juices are percolating through the top of the meat it is usually time to turn your meat or check temp.

    - Some thicker cuts of steak (Tenderloin is a good example) may require you to cook the meat with the side down so you do not end up with raw edges.

    - When using a meat thermometer, always check the temperature via the thickest side of the meat away from direct heat if possible.

    Finish by moving your cast iron pan to the stove top on HIGH heat to sear it on both sides (usually a minute +/- on each side or less). This method adds those nice caramelization and crust on the outer side of the meat and helps to seal in moisture if you do not leave it too long. An optional step (if you want to amplify the flavor even more!) is to add butter to the pan to baste and redistribute the meat in it’s own juices.

  7. IMPORTANT! Let It Rest for 5 minutes before serving: Move your cooked meat from the heat to a wire rack on a drip pan for 5-10 minutes before serving! This will allow the juices in your meat to settle and redistribute the juices.

  8. MOST IMPORTANT! Savour each bite of your incredible USDA Certified Organic Dry Aged Beef! You expertly cooked this meat to ensure you get the most flavorful, tender, and melt in your mouth meatiness.