When Instagram was new on the scene, I followed a local foodie who recorded for the masses the process of dry-aging a big steak. He left that sucker uncovered in his fridge for over a month! I was shocked. I’m not a germ-a-phobe by any means. But a raw piece of meat in the fridge for 30+ days?! To watch the transformation was something to behold. I wish he’d invited me the night he grilled that steak. It looked good on the screen, and he didn’t die of food poisoning.
Watching this foodie dry his steak didn’t quite give me the courage to try it myself. Until I took a class from a local butcher.
One Saturday morning, we watched as he carved a half hog before our very eyes. Fascinating on every level. I had so many questions that day. One of the things he touched on was the merit of dry aging. And I was sold.
Another quick example I’ll share for boosting your confidence. Last April I bought a subscription to Masterclass and fell in love with Thomas Keller. (I hadn’t heard of him before the class.) He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, and owner of the French Laundry and other restaurants in California. Awards aside, I appreciate his down to earth cooking style. In one of the last classes he roasted a chicken and said it would be his requested last meal. He also talked about when Julia Child would come to his restaurant. They wouldn’t even let her order. They knew she wanted the roasted chicken. What made his roasted chicken so amazing? He wet brined it for 3 days then dry aged it for 3 days.
What is Dry Aging?
It’s when you uncover a piece of meat and allow it to rest in the fridge. Dry aging brings about flavor transformation! Moisture is pulled out by exposing meat to dry, moving air. Natural enzymes in the meat break the muscles down slowly over time, making it tender. I help it out with some salt.
How to Dry Age
Life is hard enough. Food doesn’t have to be. Some make things seem complex and unachieveable to the home cook. I am not one of those people. I may not be doing all the things 100% correct but my food tastes delicious, if I do say so myself.
Unwrap your meat (chicken, pork or beef) then set it on a plate.
Dab any excess moisture off with a paper towel.
For better airflow, use a wire rack instead of a plate so air can flow all around the meat. I usually use a plate because wire racks on a pan take up more space.
Sprinkle with any seasonings or salt you prefer --if you’ve not wet brined as Thomas Keller. I usually am in a hurry and do what is simple: salt. Maybe a seasoned or herbed salt.
Set meat into the fridge and wait. I aim for 48-72 hours. The roast pictured was only after 24 hours. If remember, I will flip the meat every 12 hours because I usually don’t use a wire rack.
Some “experts” say wait 2-4 weeks for beef if you're looking for added tenderness, 4-6 weeks for that famous dry-aged taste, and 6-8 weeks if you're looking to develop some seriously funky aromas and flavors. I’ve never been patient (or forward thinking enough?) to wait more than 3 days.
Try it with your steaks this summer and see what you think!
I’m Turning 45 on 4/5!
It has been so fun to actually plan a party. From noon-5pm in my backyard Monday, I'll be ready for you. Drop in anytime. I'll have food, fun drinks and something sweet. The weather is supposed to be perfect. Feel free to bring your kids after school to run with mine. Reply to this email if you need my address. I would be thrilled to meet you!
A gift for you: If you place a Beautycounter order between now and my birthday + select "Julie's Birthday PopUp" at checkout, I will give you $10 back.
For everyone who drops by you’ll get my favorite mineral-rich Baja Gold Sea Salt. I also am giving away several of my favorite Beautycounter products in drawings throughout the day. Lots of sunscreen, some Clean Deo, a nail system from Olive & June + few other fun things up my sleeve.
My friend, Kimberly Anderson will be here with Noonday Jewelry, who partners with Artisan Businesses around the world, empowering them to create dignified jobs for people who need them. A portion of the sales will benefit Immerse Arkansas who partners with foster kids aging out of the system & is a fantastic organization. Ever shopped at the upscale resale Live Thankfully (near my house)? Their proceeds also benefit Immerse Arkansas.
Enjoy family this weekend. May this Easter be your most meaningful yet.
He is Risen!
Julie
PS - Made your Easter menu? Here’s a great one to emulate.
PSS - Have a preschooler in your life? Here’s a list of fun worship videos with hand motions they will love while hiding Scripture in their hearts. My son Schaeffer is 8 and loves worshiping this way.
PSSS - I’m giving away a lip gloss today celebrating declining virus numbers and the Arkansas governor lifted the mask mandate! Long live colorful lips! If you play on Instagram, vote there. Otherwise, heart this newsletter as an entry.