Home Made Dry-Aged Sirloin Steak with Cheesy Roast Fingerling Potatoes
By: Tom and Anita Morgan
Published: Wednesday, March 26, 2014 - 10:39am

Ingredients




2 sirloin steaks
12 oz fingerling potatoes, cut to the size of the smaller ones
½ C shredded Mexican cheese blend
1 T extra virgin olive oil
½ t granulated garlic
½ t fresh ground pepper
1 pinch red pepper flakes
2 T chopped fresh cilantro
2 T chopped fresh chives
2 large garlic cloves, chopped fine
2 green onions, chopped into ¼ inch pieces

Preparation

1 We wrapped each steak in three to four layers of cheese cloth. Then placed them on a small rack in the bottom of the refrigerator in the back corner of the bottom shelf where the temperature is 34* F. We left them there for four days then unwrapped them at dinner time. We proceeded to cook them in a lightly oiled (EVOO) cast iron skillet over medium-high heat. 2 We checked the internal temperature and flipped them after a minute or two and about one to two minutes after that the internal temperature was aver 130* F (140* F = medium rare). So we removed them and let them rest while we finished and plated the meal. 3 For the potatoes: 4 1. Place the cut potatoes, olive oil, pepper, salt, granulated garlic and red pepper flakes in a bowl and mix thoroughly. 5 2. Arrange potato mixture on a lightly oiled cookie sheet that will fit in you toaster oven if possible. 6 3. Bake at 400* F for 12 minutes or until almost fork tender. 7 4. Mix the cheese, chives, cilantro, fresh garlic and green onions and spread on top of the potatoes. 8 5. Bake for another 9 minutes at 400* F or until fork tender. Then remove and serve.

About

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.