Always cook or freeze the meat within seven days of beginning the dry-aging process. Eliminating any case of salmonella or other illnesses.
Dry Aged Roast
One: Purchase a prime or choice of boneless beef rib or loin roast from the market in your area.
Two: Unwrap the meat, rinse it off well, and pat it dry with paper towels. Do not trim the meat. Wrap the roast loosely with a triple layer of cheesecloth and set it on a rack over a rimmed baking sheet or tray.
Three: Refrigerate the bundle for three to seven days; the longer the beef ages, the tastier it becomes. After the first day, carefully unwrap and then re-wrap with the same cheesecloth to keep the cloth fibers from sticking to the meat. Do this quickly to maintain the temperature of the meat consistent.
Four: When it is time to roast, unwrap the bundle of meat with a sharp knife, shave off and discard the hard, and dry out the layer of meat. Remove any dried areas of fat, too, but leave behind as much of the rendered fat as possible. Cook this roast whole or cut into proportionate steaks.
I make this marinade as an accent for the aged steak and store it in a spice shaker.
Spice mix
1 tablespoon of black pepper
1 tablespoon of cayenne
1 tablespoon of cumin
1 tablespoon of dried basil
1 tablespoon of garlic
1 tablespoon of ground thyme
1 tablespoon of oregano
1 tablespoon of paprika
1 tablespoon of salt
1 tablespoon of white Pepper
Top the steak seasoning when ready to marinade and cover with one cup of olive oil and one sliced white onion
With seasoning this piece of meat, I shake on the spice and push it into the surface with the back of a spoon. I then cover the steak with olive oil and sliced onions. To marinate the steak, rest for three hours covered or overnight in the refrigerator. If you plan on having bolder flavors, let it sit in the fridge for two days. Grill as desired.
I usually broil the steak for 4 minutes per side or in the summer when I can take my time; I grill it on the Weber to perfection.
Steakhouse Dinner
I like to take this combination of soy sauce, balsamic vinegar, and Worcestershire sauce that makes a deliciously tangy marinade for steak, pork, and chicken.
¼-cup virgin olive oil
¼-cup Modena balsamic vinegar
¼-cup Worcestershire sauce
¼-cup Low-sodium soy sauce
2 teaspoons French Dijon mustard
2 teaspoons minced garlic
Salt and pepper to taste
Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl.
Season with salt and pepper
Everyday Grilling
Sometimes one just wants a steak with no fuss. I like this method because you taste the flavor of the steak. I often grill this steak for the char and the incredible satisfaction. Here is one way to season steaks and grill them deliciously. I learned this from a Bobby Flay cookbook and had been doing this for years.
Ingredients
4 -1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to cook for 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F), or 8 to 10 minutes for medium-well (150 degrees F).
Transfer the steaks to a cutting board or platter, tent loosely with foil, and let rest for 5 minutes before slicing.
Read more at http://www.foodnetwork.com/recipes/bobby-flay/perfectly-grilled-steak-recipe.html?oc=linkback
Another spice I make at home is Four Seasoned Salt. That is equal parts of Salt, Pepper, Garlic Powder, and Onion Powder. Enjoy your meals.
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