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Dry aging question
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<blockquote data-quote="3waycross" data-source="post: 466090" data-attributes="member: 6713"><p>I'm not trying to pick on you but, I just reread your ideas on how to handle and cook a steak . I find them to be a little bizzare to say the least. Let me offer a couple of suggestions;</p><p></p><p>First and foremost, if you are dealing with frozen steaks, hopefully they were frozen in a blast freezer, which freezes them as quickly as possible. Assuming that they were, the next thing you should do is thaw the steak in the fridge SLOWLY over a period of a couple days. If you don't you will get a lot of cell wall rupture and as a result a lot of purge(blood). </p><p></p><p>Second, after the meat is thawed slowly, take a paper towel and pat it dry. Then apply either a dry rub,sea salt and freshly ground pepper works as well as anything, or a marinade for no more than a couple hours.</p><p></p><p>Third, get the grill , gas or charcoal, as hot as possible and grill your steak UNCOVERED for as long as you want. If you are used to cooking steaks in a skillet get it hot and don't overcrowd the meat. That is the only thing I know of that causes it to steam rather than fry.</p><p></p><p>A little trick to remember when dealing with steaks at home. For example is if you are cutting your own or are buying in bulk. Try laying them out on sheet pans and freezing them as quickly as possible. Then if you have a seal a meal cyrovac them frozen and they will last a lot longer in the freezer. Also if you do this don't handle them a lot as it eventually punctures the plastic. Even if you don't have the seal a meal this works because they freeze quickly and flat, then you can wrap them in saran wrap. Also try to use beef in 6 months or less, it can develop an off flavor after that. Pork will for sure as the fat gets rancid rather quickly even if frozen.</p><p></p><p>Hope this helps.</p></blockquote><p></p>
[QUOTE="3waycross, post: 466090, member: 6713"] I'm not trying to pick on you but, I just reread your ideas on how to handle and cook a steak . I find them to be a little bizzare to say the least. Let me offer a couple of suggestions; First and foremost, if you are dealing with frozen steaks, hopefully they were frozen in a blast freezer, which freezes them as quickly as possible. Assuming that they were, the next thing you should do is thaw the steak in the fridge SLOWLY over a period of a couple days. If you don't you will get a lot of cell wall rupture and as a result a lot of purge(blood). Second, after the meat is thawed slowly, take a paper towel and pat it dry. Then apply either a dry rub,sea salt and freshly ground pepper works as well as anything, or a marinade for no more than a couple hours. Third, get the grill , gas or charcoal, as hot as possible and grill your steak UNCOVERED for as long as you want. If you are used to cooking steaks in a skillet get it hot and don't overcrowd the meat. That is the only thing I know of that causes it to steam rather than fry. A little trick to remember when dealing with steaks at home. For example is if you are cutting your own or are buying in bulk. Try laying them out on sheet pans and freezing them as quickly as possible. Then if you have a seal a meal cyrovac them frozen and they will last a lot longer in the freezer. Also if you do this don't handle them a lot as it eventually punctures the plastic. Even if you don't have the seal a meal this works because they freeze quickly and flat, then you can wrap them in saran wrap. Also try to use beef in 6 months or less, it can develop an off flavor after that. Pork will for sure as the fat gets rancid rather quickly even if frozen. Hope this helps. [/QUOTE]
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