Welcome to Meathead Talks, a series of curated articles from AmazingRibs on everything from kitchen science to myth busting to tips for upping your grill game. All articles are written by the Meathead, a brilliant chef and self-proclaimed Barbecue Whisperer whose culinary word are heeded as gospel in many circles.
Tradition can be a fine thing, but sometimes you have to kick those tired ideas to the curb. Searing a dry aged steak to preserve its juiciness is one of the dogs that has seen its day. But wait! Don't put your steel-toed boots on too soon. Searing your dry aged steak after you've aged it in an UMAi Dry Aging Bag is still important if you're using the major-league game plan. It's a matter of knowing when and how to sear.
Read: Searing a dry aged steak is a SCIENCE. And there's an ART to the science of searing a dry aged steak.
Meathead has the low-down on the when's and why's of cooking dry aged meats, and in his article "Myth: Searing Seals in the Juices" he's more than happy to share insights with fellow dry aging bag aficionados (such as yourself), including:
- Why searing meat before cooking does NOT seal in juices
- Who came up with that oldy-moldy idea, who disproved it, and how
- But also, why searing meat is still a fine idea
- David Letterman's trick for sealing the juices in his steak...
If you're intrigued enough--and you will be--to click on the link at the end of this short blog post, you'll beam up to Meathead's take on low- and high-heat cooking, why each has its place, and how your thick dry bag steak will reach nirvana when both methods work together. Meathead explains:
- Why thick meat and skinny meat require different searing/cooking methods
- When to cook low and slow and when to cook hot and fast
- The beauty of a two-zone set-up on your grill, and how basic it is to create.
- How and when to sear your dry bag steak for a finished product that would make the finest chef moan with pleasure.
Article originally posted on Meathead's Amazing Ribs, last updated 11/03/2021
Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.