Home Made Dry-Aged Sirloin Steak with Cheesy Roast Fingerling Potatoes
We received Cook's Illustrated - The Science of Good Cooking as a Christmas gift. One of the articles mentioned that one can dry-age beef in the refrigerator at home. Over the years, we have had occasion to eat dry-aged beef steaks a number of times and they are good; but they are expensive and impossible to get where we live now. So we gave it a try. Our observations are that the meat cut more evenly, was more tender and easier to chew, had a very good flavor and lost no juice to the plate. It was an excellent way to prepare steak. You can see the full process of dry aging on our blog.