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Dry Aged Steaks Recipe

Name: Blacklock Canary Wharfs Dry Aged Steaks Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces Bone-in Ribeye Steak; 2 tbs Sea Salt; 1 tbs Black Pepper; 1 tsp Garlic Powder; 2 tbs Olive Oil; 1 unit Refrigerator or Aging Chamber; 1 unit Wire Rack; 1 roll Cheesecloth or Paper Towels; 1 unit Thermometer

Inspired by Blacklock Canary Wharf

Time1h 15m

Serves2

Up to 55 days - we use the whole animal to make something of everything.

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Frequently paired with

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Highlands 41, Cabernet Sauvignon, Paso Robles, California

full-bodied · rich · tannic

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Ingredients

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Method

Steak Preparation

Season the Steaks

Generously sprinkle sea salt, black pepper, and garlic powder on both sides of the bone-in ribeye steaks. Let them sit at room temperature for about 30 minutes to absorb the seasoning.

Preheat the Grill or Pan

Heat your grill or a cast-iron skillet over medium-high heat until very hot. Add olive oil to the pan if using a skillet.

Cook the Steaks

Place the steaks on the grill or skillet. Sear for about 4-5 minutes on each side for medium-rare, adjusting the time based on thickness and desired doneness.

Rest the Steaks

Remove the steaks from the heat and let them rest for about 10 minutes before slicing. This allows the juices to redistribute.

Aging Process

Prepare the Aging Setup

Set up your refrigerator or aging chamber. Ensure that it maintains a consistent temperature between 34°F and 38°F (1°C to 3°C).

Place the Steaks

Using a wire rack, place the seasoned steaks in the aging chamber. Ensure they are not touching to allow air circulation.

Cover and Monitor

Cover the steaks loosely with cheesecloth or paper towels to protect them from contaminants while allowing airflow. Monitor the temperature with a thermometer.

Age the Steaks

Allow the steaks to age for a minimum of 21 days, and up to 55 days for maximum flavor development. Check periodically for any off smells or excessive drying.