• Home
  • How it Works
  • How To Use
  • Dry Age vs Wet Age
  • Dry Age Basics
    • Recipe Ideas
    • FAQ
    • Sustainability
  • Competition
  • Videos
    • Photo Gallery
  • Testimonials
  • Shop
  • Affiliates
  • Home
  • How it Works
    • How To Use
    • Keep Food Fresher Longer
  • Dry Age vs Wet Age
  • Dry Age Basics
    • Recipe Ideas
    • FAQ
    • Sustainability
  • Competition
  • Videos
    • Photo Gallery
  • Testimonials
  • Shop
  • Affiliates

Recipe Ideas

Recipes

Pan Seared Recipe

Two hours before cooking trim as much fat as possible from steaks.

Cut fat into small pieces.

Render fat in pan on very low heat as completely as possible.

Remove fat from oil.

Use the “oil” from the steak fat to cook the steaks. We eat ours very rare and cooking the meat in its own fat is DELICIOUS. Use the same oil for red and yellow peppers, mushrooms, onions… the flavor is amazing.

For an even “richer” taste; add a tiny bit of butter, high quality olive oil, or truffle oil to the steak fat.

Smoker Recipe

Sous Vide Recipe

Copyright © 2019 Dry Age Steaks - All Rights Reserved

6301 Claypoint Rd, Chesterfield, VA 23832 - (800) 231-8582 - Become an Affiliate