Preparing dry aged beef takes some effort to do well because it is very easy to overcook this delicacy. As a result, chefs should try to develop a cooking strategy that allows the beef's rich flavor and smooth texture to shine. One delicious way to do this is to use a butter-fry method to cook dry aged beef. Butter is a wonderful medium to cook beef in for several reasons. For example, butter's rich flavor compliments dry aged beef's lovely taste and texture of dry aged beef so well that cooks can find many fantastic uses for dry aged beef. Cooking dry aged beef is butter is also beneficial because it allows cooks to seal in the beef's natural juices quickly without burning the beef. This is important because it lets chefs fry dry aged beef to suit their tastes without having to worry about drying out the beef. To see why this method works, here is a quick recipe that uses a butter-fry method to cook dry aged sirloin steaks.
- - 2 6 oz. dry aged sirloin steaks.
- - 2 tablespoons butter.
- - Salt and freshly ground pepper to taste.
- - Pat the steaks dry with a paper towel. (This helps dry aged beef products cook faster and more evenly.)
- - Sprinkle some salt and freshly ground pepper to taste on each side of the beef. (This helps add a nice contrasting flavor to most dried aged beef products.)
- - Heat a 10" frying pan over medium-high heat for about 40 seconds.
- - Add the butter to the pan.
- - Allow the butter to turn a nice golden brown color.
- - Once the butter has browned, add the dry aged sirloin steaks to the pan.
- - Allow the steaks to cook for 10 minutes on each side. Turn the steaks only once while cooking. (Doing this allows dry aged beef products to retain all of their natural juices.)
- - Once the steaks have cooked, transfer them to a cutting board.
- - Allow the steaks to "rest" for 2-3 minutes on the cutting board before serving.
- - Finally, carve the steaks lengthwise and transfer them to a warmed serving dish and serve.