How to Dry Age Steak At Home
Here is how to dry age and wet age beef at home and save a lot of money in the process.
AmazingRibs.com is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee.
Click to see how we test and review products.
How to Grill A Steak Like A Pro (2 Recipes, 7 Articles) (cont'd)
Level Up Your Eggs Benedict Game With Filet Mignon
Smoked and grilled filet mignon is the star of this mouthwatering eggs benedict recipe. Perfect for brunch, this recipe features slices of smoky, reverse seared filet mignon, a pillowy poached egg set atop a toasted and buttered English muffin, and rich and silky Hollandaise sauce.
Rich Butter Poached Bison Ribeye Recipe, The Sous-Vide-Que Method
Grilled bison steaks have never tasted better thanks to the sous-vide-que cooking method, combining the moistness and tenderness of sous vide with the smoky BBQ char from the grill. By poaching the bison ribeye in butter during the sous vide bath, this lean meat is both flavorful and juicy. It's sheer steak bliss.
How To Cook A Whole Beef Tenderloin Or Butcher Into Smaller Cuts
Beef tenderloin is the most tender muscle on the steer. But regardless of how wonderful this cut is, many people have no idea what to do with it. As such, here's a "how to", offering simple techniques for cooking whole or in parts.
An Epic Surf-and-Turf: Filet Mignon And Butter Poached Lobster
Romance is in full bloom with this mouthwatering take on traditional surf-and-turf. Delectable lobster tails are poached in butter then sliced and served atop a smoky and perfectly seared beef filet in this recipe for lightly smoked filet mignon and butter poached lobster! Your loved one will surely thank us after!
Grilled Chuck Steak With Red Wine Marinade For Date Night
Discover truly delicious chuck steak thanks to this simple, but flavor rich, recipe. Chuck steak is a relatively cheap solution to a weeknight family meal and adding a delicious red wine based marinade makes it extra tasty. Finish the chuck on the grill for a rich, smoky dish that is perfect for date night!
Mrs. O’Leary’s Cow Crust: The Perfect Beef Dry Rub Recipe
Before hitting the smoker or grill with a steak or other beef cut, take it over the top with this delicious wet rub seasoning paste. Packed with herbs, chiles, and other seasonings then blended with oil, this paste is sure to become your go-to for adding flavor to beef.
This Grilled Flank Steak Recipe Is A Guaranteed Hit
Crusty on the outside and juicy on the inside, this recipe for grilled flank steak is a great alternative to more pricey beef cuts such as ribeyes. Because they are thin, hot and fast cooking over direct heat is key to perfect flank steak. This is a great cut for a flavorful board sauce or chimichurri sauce.
The Secret To This Amazing Grilled Ribeye Is Sous Vide
Grilled ribeye steaks are always a crowd favorite but it is easy to overcook this pricey beef cut. By starting the in a sous vide water bath, the ribeye is slowly cooked at its desired internal temperature in order to ensure it remains moist and tender. The steak is then reverse seared on the grill for smoke and char.
Extreme Steak: Wild And Crazy Ways To Get A Killer Sear
Here are four offbeat methods for cooking steaks that work amazingly well: The Afterburner Method where you cook on a hot charcoal chimney, the Vigneron Method where you cook with twigs, the Caveman Method where you cook right on hot coals, and the Stripsteak Method where you sous vide in butter then sear on a grill.
Big Bad Beef Dry Rub Recipe
This flavorful beef dry rub recipe is perfect for seasoning brisket, beef ribs, steak, and more. In Texas, many barbecue joints use plain old salt and pepper, called Dalmatian rub. But beef brisket and beef ribs can handle, and benefit from, a more potent mix of spices. You can make this beef rub in advance and store it.
Recipe Secrets Revealed For Grilled Steaks That Put The Best Restaurants To Shame
Create grilled steaks as good or better than they do in the best expensive steakhouses with this comprehensive how-to and recipe. From selecting the right cut and beef grade to smoking and searing on the grill, you'll be grilling up mouthwatering steaks for your family and guests in no time!
Buying Beef: Beef Grades And Labels, And Busting The Kobe Beef Myth
Grades of beef explained: Choice, Prime, Wagyu, Certified Angus, Kobe, aged, grass fed, grain fed, organic, natural, kosher, and halal.
Beef & Bison Cuts: Not All are Created Equal
Everything you need to know about the different cuts of beef, all the primals as well as all the popular commercial cuts.
Related articles
- Buying Beef: Beef Grades And Labels, And Busting The Kobe Beef Myth
- Basic Meat Science For Cooks
- Beef And Bison Recipes For The Smoker Or Grill (41 Recipes, 3 Pages, 11 Articles)
- Recipe Secrets Revealed For Grilled Steaks That Put The Best Restaurants To Shame
- Extreme Steak: Wild And Crazy Ways To Get A Killer Sear
- Beef & Bison Cuts: Not All are Created Equal
- The Big Chill: A Trick For Making The Perfect Sous-Vide-Que Steak
- How To Cook A Whole Beef Tenderloin Or Butcher Into Smaller Cuts
- The Rib Cap, The Best Cut On The Steer
- How to Dry Age Steak At Home
- Cooking BBQ Hot And Fast, Low And Slow, And The Reverse Sear Method
- Bright And Bold Chimichurri Sauce Amps Up Your Grilling Game
- The Steak Sauce Recipe That Puts Steakhouse Versions On Notice
- Board Sauces Are Incredibly Versatile And Simple
- What’s A Proper Sear And Why Grill Marks Are Overrated
- Myth: Searing Steaks Seals In The Juices
- Resting Meat: Why I Think It Is A Mistake, and Why I think Holding Some Meat Is A Good Idea
- What Causes Some Beef To Have A Liver Flavor?
- Elk Steak Seared In Cast Iron Is As Simple And Delicious As It Gets
- Caprese Flank Steak Takes The Classic Italian Salad To The Grill
- Level Up Your Eggs Benedict Game With Filet Mignon
- Rich Butter Poached Bison Ribeye Recipe, The Sous-Vide-Que Method
- An Epic Surf-and-Turf: Filet Mignon And Butter Poached Lobster
- Grilled Chuck Steak With Red Wine Marinade For Date Night
- Mrs. O’Leary’s Cow Crust: The Perfect Beef Dry Rub Recipe
- This Grilled Flank Steak Recipe Is A Guaranteed Hit
- The Secret To This Amazing Grilled Ribeye Is Sous Vide
- Big Bad Beef Dry Rub Recipe
Published On: 9/5/2019 Last Modified: 6/12/2024
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.
Moderators