60 Day Dry Age Striploin

Dry age steaks are the best. Weather it’s 30,60, or 90 days the flavour intensifies. For most 30-6p is perfect. You can find these at a good butcher shop or even some grocery stores this one was purchased at Loblaws market in Toronto.

Author

Brandon Grant

I’m a pastry chef so obviously desserts are my favourite but with this machine my classic is a New York strip steak perfect medium with garlic thyme butter to finish.

Prep Time: 00:08

Recipe Time: 01:00

Temperature : 128F / 53.3C

Ingredients

• Dry age striploin steak
• Salt and pepper (or steak spice)
• Thyme or rosemary
• Garlic butter
• Garlic cloves (optional)
• Olive oil

Directions

1. Set your Anova Sous Vide Precision Cooker to 128.0ºF / 53.3ºC.
2. Ad salt and pepper (or steak spice) to both sides. Slip into vacuum sealer bag individually.
3. Ad a slice of butter or preferably garlic butter to both sides. Top with desired herb on both side. Seal the bags closed. Or use the water displacement method with a ziplock bag.
4. Drop Into your preheated water bath and set timer for 1 hour.
5. Pull the steaks out and remove herbs. Pat dry with paper towel.

1. Sear in a pipping hot cast iron or frying pan with a touch of olive oil. I recommend 20-30 seconds a side as hot as you can get it. Don’t bother trying to baste the steaks with butter and herbs after as you will over cook the steak.
2. Let rest for about a minute or two on a plate or cutting board. Because it was already cooked through it doesn’t need a long resting period like traditional pan fry steaks it will just go cold on you.
3. Serve with any desired sides you wish but my favourite is a nice mushroom risotto.