Steak lovers beware
Dry-aged steak cooks faster than “wet-aged” steak. Because of the lower water content, there are none of the weeps and shrivel to indicate doneness. The time that was spent in the UMAi Dry bag has provided tenderness that you don’t want to unintentionally turn to shoe leather.
Cooking dry-aged steaks:
Dry-aged steaks tend to cook faster than wet-aged steaks because there is less water in them to “bring to a boil.” The steak will cook in much less time. So, keep an eye on those steaks. Use a quick read thermometer, and pull them off before they reach the desired temperature to let the carry overdo the trick.
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Many chefs will quick sear the steak before vacuum packing them with a pat of butter and seasoning. When you sous vide this way, the flavors develop and penetrate the meat delectably. Sous vide cooking is your best guarantee of a perfect steak—exact temperature, ideal texture, complete nutritional value, and maximum flavor.
The ultimate way to cook a steak is to sous vide, under vacuum.
Freezing dry-aged steaks:
Dry-aged steaks freeze well with minimal impact on its taste or texture. Because of the reduced moisture content, dry-aged steaks are less susceptible to freeze damage than wet-aged steaks. Simply vacuum seal your dry-aged steaks into vacuum/sous vide bags and place in your freezer. For best results, thaw the steaks slowly in the refrigerator then bring them to room temperature before grilling or cooking sous vide. You might want to “hot tub” the steaks in lukewarm water for an hour or so before cooking so you know they are just right when you toss them on the grill.
One great resource on the web, ChefSteps.com, provides a great visual guide to temperature and doneness. They also offer online video classes on how to cook perfect proteins and more. Check out their Map of Sous Vide Cooking: