Dry Aged Steak & Reverse Sear Technique

Hôm nay mình chia sẽ các làm dry aged Steak và cách nướng steak ngon đảm bảo với reverse sear technique

Update:
Dry-aging Beef:

UMAi Dry® is a unique scientifically-proven, chef-tested technology that allows anyone to create custom dry aged steak and dry cured meats at home. The material forms a bond with the proteins on the surface of the meat allowing moisture release and oxygen exchange while blocking odors and contamination

The meat doesn't spoil during this time, because you age it in conditions that tightly control the levels of moisture and bacteria. During the dry-aging process, moisture is drawn out of the meat. This causes the beef flavor to become even beefier and more

Dry aged steaks are more tender and actually somewhat juicier because the proteins are more broken down by the aging process. Yes, they are juicy (unless you overcook) with a better texture and flavor

Reverse sear technique:

The Reverse Sear Is the Best Way to Cook a Steak
Reverse-seared steaks start in a low oven and end in a hot pan on the stovetop. By searing at the end, you’ll get tender, perfectly cooked meat with a crisp, burnished crust every time.
The process of reverse-searing is really simple: Season a roast or a thick-cut steak (the method works best with steaks at least one and a half to two inches thick), arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low oven—between 200 and 275°F (93 and 135°C). For Medium rare to medium, the inside temperature of the meat should register between 130F- 135F
Then take it out and applying a thin layer of Mayonnaise to all 4 sides and sear it in a ripping-hot skillet, Dry aged tend to getting cook fast so only need searing between 1 to 2 minutes each side