Have you ever sunk your teeth into a perfectly cooked dry aged steak? I smoked some dry aged ribeye for the first time recently, and it was one of the best steaks I’ve ever tasted. They were easy to cook, and since I was able to get them at Albertson’s on Broadway, I’ll definitely be trying them again. If you have ever wondered how to cook dry aged steak, keep reading!
This is a sponsored conversation written by me on behalf of Albertsons on Broadway. The opinions and text are mine.
Kick Off Grilling Season the Right Way
I’ve talked about Albertson’s on Broadway before, and by now I’m sure you know it’s one of my favorite places to get great meat. In fact, if I can’t find a cut of meat in town, they are the ones that usually pull through for me.
I’ve purchased a lot of different cuts of meat there, and most recently I purchased some dry aged ribeye. I always salivate when I walk through the meat department there. The display has some impressive cuts of beef. The best part? A large dry aged beef display, where they dry age large primal cuts of meat right there in the store.
I stare at that display every time I visit, always marveling at how incredible those cuts of beef look. What I really need to do is purchase a whole cut for Thanksgiving or Christmas this year… but for now, I’ll stick to the individually packaged dry-aged steaks they have adjacent to the dry aged display.
Albertson’s on Broadway: Grilling Season HQ
They have all the meat, an amazing seafood selection, pre-cut veggies that are perfect for the grill, a large selection of seasonings and a great assortment of grilling accessories. They even have patio furniture. Albertson’s on Broadway truly does have it all.
How to Cook Dry Aged Steak
Before I get into how to cook dry aged steak, let’s talk about the process of dry aging, and why it makes a steak tastes so much better. I found quite a few different explanations of what dry aging is, but this paragraph from the Beef Aging entry on Wikipedia explains it best:
Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass. Primal (large distinct sections) or sub-primal cuts, such as strip loins, rib eyes, and sirloin, are placed in a refrigerator unit, also known as a “hot box”. This process involves considerable expense, as the beef must be stored near freezing temperatures. Subprimal cuts can be dry aged on racks either in specially climate-controlled coolers or within a moisture-permeable drybag. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops…“Beef aging” – Wikipedia
During the aging process, moisture evaporates from the muscle, creating a bolder beef flavor. Additionally, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
The wikipedia entry above says you can only get dry aged beef at high-end butcher shops or upscale restaurants. Guess they don’t know about Albertson’s on Broadway. Go there NOW and buy some dry aged beef.
Seasoning Dry Aged Beef
As you can imagine, dry aged beef already has some fantastic flavor, and you want to season the steaks in a way that will only compliment that bold beef taste. Combine a half tablespoon of kosher salt, a half tablespoon of pepper, and a 1/4 teaspoon of garlic powder.
Sprinkle each side of the steak with a layer of the seasoning, and then use your hands to rub it in. Wait a minute to let the steak absorb the seasoning, and dust both sides of the steak again.
Cooking Dry Aged Beef
Some people swear by cooking steaks hot and fast, but I love the reverse sear method. The reverse sear helps break down the muscle and fat even more, and the end result is one of the most tender and juicy steaks you’ll ever taste.
After seasoning the steaks, place them directly on the grill rack of your smoker that’s been preheated to 225 degrees. I cooked these dry aged steaks with a few lobster tails and some veggie kabobs. Everything went on the smoker at the same time.
Use your meat thermometer to spot check the steaks after about 40 minutes on the smoker. They should be close to 110 degrees. When they hit 110, pull them off the smoker, and crank the heat up to high.
I left the veggie kabobs in the smoker while I turned up the heat, but pulled the lobster tails. They were close to the same temp as the steaks.
When the smoker hits 450 degrees place the dry aged steaks and lobster back in the smoker. The steak is done at 125-130 degrees, and the lobster is done at 165. degrees.
This was one of the best dinners we’ve ever had. The steak was full of beefy, smoky flavor, and super tender. The lobster was just right, and those veggie kabobs rounded out the meal perfectly.
It was the perfect way for us to kick off grilling season, and it wouldn’t have been possible without the great selection of meat and seafood at Albertson’s on Broadway.
Kick Off Grilling Season the Right Way
Have you ever had dry aged beef? It's some of the most flavor and tender meat you'll ever have the chance to sink your teeth into. I always thought you could only get dry aged beef by ordering online, but Albertson's on Broadway and Albertson's Market Street have dry aged beef in the store!
- 16 oz ribeye, dry aged (I used two 8 ounce ribeyes for this)
- 1/2 tbsp black pepper, fresh ground
- 1/2 tbsp kosher salt
- 1/2 tsp garlic powder
- Oak Wood, for smoker
- Combine the rub ingredients in a small bowl and then sprinkle onto the surface of the ribeyes. Use your hands to rub the seasoning into the meat. Let it rest for a minute, and then apply another light layer of rub.
- Setup your smoker to smoke at 225 degrees using indirect heat.
- Place the steaks directly on the grill grate, and let them smoke until the internal temp hits 110 degrees. Approximately 40 minutes.
- Remove the steaks from the smoker and adjust the temperature to cook as hot as possible. My smoker gets up to about 460 degrees.
- Return the dry aged steaks to the smoker and let them cook until the internal temp hits 125-130 degrees. I flip the steaks after about two minutes at high heat, and then let them finish, but you don't have to flip.
- Let the steaks rest for five minutes before slicing. Guaranteed to be the best steak you've ever tasted.
I purchased these dry aged ribeyes at Albertson's on Broadway.
Serving Size:8 oz
Amount Per Serving: Calories: 473