Barbecuing a Dry Aged Steak
Slow grilled for incredible tenderness
by Andrea Alden
Slow grill using indirect heat
- 2 dry aged steaks, +1-inch thick
- steak seasoning of choice or salt and pepper
Preheat your grill to low, about 300°F, you don’t want to initiate the browning or Maillard Reaction
Season your steaks as simply as salt and pepper, or sparingly with your favorite steak spice.
Insert a digital thermometer like Napoleon’s PRO Wireless Digital Thermometer
, setting the alert temperature to 125°F. Place the steaks over unlit burners and grill using indirect heat for about 30 minutes, until the thermometer tells you that the steak has reached the ideal temperature.
Remove the steaks from the grill to rest for 10 minutes while you preheat the Infrared SIZZLE ZONE™ Side Burner, or your main grill burners to high, about 500°F.
Sear the steaks over direct heat for 45 seconds to 1 minute, turn each steak 45° and continue searing for a moment before flipping the steak and repeating. This will give you the perfect sear marks.
Serve hot with your favorite veggies, a salad, or whatever else you love serving steak with.
Roasted veggies go well with this meal
Tender steak + crunchy veg = perfect
Dry aged steak is tender, like tenderized-tenderloin tender. Flavor wise it is stronger than just a hunk of steak off the shelf, more akin to venison and moose, but beefier. It’s like duck compared to chicken. Only this flavor packed piece of meat came from the same creature. Like a pork chop that is as tender and flavorful as bacon. Knowing how to grill dry aged steak is simple. Just treat it with respect; never cook it past medium, and you really can’t mess it up – this steak is that tender. Have you tried dry aged steak before?