California Farm Thin Steak Dry Aged or Velveted

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

Thin steaks are usually cut from cheaper tougher beef like flank steak, skirt steak, or chuck. They are 1/2” thick, 4” long and 6” wide.
Dry aged steaks are usually 1” thick, expensive and cut from the most tender beef, like prime rib. Dry aging takes time, but makes for superb steaks.

With this dry aging marinade recipe, You can dry age tough chuck meat and make it tender like dry aged prime rib in your own refrigerator in five days.

A similar marinade can also tenderize steaks in one day if combined with very high heat searing, called “ velveting”

Beef looses up to 30% of its weight by dry ageing, which makes the flavors concentrate. Oxidation of the fat on the outside also makes the flavor of the beef more intense. And the enzymes in beef tenderize the tough fibers when aged.

#GlobalApron

California Farm Thin Steak Dry Aged or Velveted

Thin steaks are usually cut from cheaper tougher beef like flank steak, skirt steak, or chuck. They are 1/2” thick, 4” long and 6” wide.
Dry aged steaks are usually 1” thick, expensive and cut from the most tender beef, like prime rib. Dry aging takes time, but makes for superb steaks.

With this dry aging marinade recipe, You can dry age tough chuck meat and make it tender like dry aged prime rib in your own refrigerator in five days.

A similar marinade can also tenderize steaks in one day if combined with very high heat searing, called “ velveting”

Beef looses up to 30% of its weight by dry ageing, which makes the flavors concentrate. Oxidation of the fat on the outside also makes the flavor of the beef more intense. And the enzymes in beef tenderize the tough fibers when aged.

#GlobalApron

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Ingredients

5 days
5 dinners
  1. 2 1/2 Poundsthick chuck blade of beef, 2 1/2” thick, 4” wide, 6” long. Cuts 5 thin steaks
  2. For the dry aging:
  3. 5 TspSoy sauce
  4. 5 TspAnchovis paste
  5. 5Grinds of Crushed black peppercorns
  6. 5Sprinkles of Granulated garlic
  7. For the velveting: (per pound of sirloin steak)
  8. 2eggwhites
  9. 2 Tbscorn starch
  10. 1 ouncesuperthin ginger
  11. 1 Tbsmiso tamari soy sauce
  12. 1 Tbssugar
  13. Salt and pepper
  14. For the grilling:
  15. 1orange
  16. 1large mozambi lime
  17. 1meyer lemon
  18. 1 cubefrozen cilantro puree
  19. 3 Tbschopped jalapeno pepper
  20. Equipment: precision scale, oven drying rack, parchment paper, long slicing knife
  21. Cost: chuck blade beef is $5 a pound. Each thin steak will be $1

Cooking Instructions

5 days
  1. 1

    Brush meat with pasty mixture of soy sauce, anchovy paste, crushed black peppercorns and grated garlic. Weigh brushed meat.

  2. 2

    Place meat on drying rack under refrigerator air circulation fan. Place parchment paper under to catch any drippings. Dry five days. Weigh beef.

  3. 3

    After three days, the meat shows that delicious dry aged beef color and texture, and is flipped to dry on the other side.

  4. 4

    After five days, slice aged beef in half inch thick steaks. We sprinkle the juice of one big Mozambi lime, one orange and one meyer lemon, and rub with a frozen cube of cilantro. Cover with thinly sliced fresh jalapeno pepper. Medium grill over charcoal, 7 minutes on each side. Serve with mexican chelada beer or negra beer.

  5. 5

    For velveting, make marinade of tamari soy sauce, egg white, ginger, sugar and corn starch. Marinade overnight, rinse well, dry well, heat charcoal grill to 500F degrees, sear sirloin 4 minutes on each side for medium rare.

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Hobby Horseman
Hobby Horseman @HobbyHorseman
on
California, United States
I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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