Dry
Aged Steaks with Dijon Peppercorn Sauce
Steaks are one of our
staples around the Bass household. We
typically have them once a week (or so).
We like different cuts; flank, strip, tenderloin, rib eye and so on. Our favorite are the rib eyes, with its marbling
and trim of rib meat. We love to cook at
home, but we also love to eat out. On
occasion we’ll go to a nice steak house. Seems like all the good steak houses
dry age their steaks…it’s amazing the flavors you got from dry aging, makes the
flavors much more pronounced! So, we
always thought that the only way to get that was to go to a steak house…oh no
mon frere! Happens that Alton Brown had
an episode on steaks on one of his series, Good
Eats! And he should how one can age steaks at home. Of course we had to try it and it works
great. The aging works well with strip
steak (NY Strip), best with rib eye…don’t age tenderloin (filet mignon…it will
make it tough)! So the following video is demonstrating how to age, then how we
like to cook & server our steaks. Nothing like Steak au Poivre (pepper)! This is a staple in most steak houses, listed in French or as a peppercorn sauce. Ours is a creamy, Dijon version of the sauce. This is made with the drippings from cooking steaks first, so this has to go hand in hand with steaks, though I suppose you could make it without the steak, it just wouldn’t be as rich of flavors. This is a great topping for steaks, or over some sides served with steaks. So, we also will show you how to make our peppercorn sauce in the following video. Enjoy!
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