Dry-Aged Beef

Want in on a steakhouse secret? Two words, dry aging. This method uses time and the beef’s natural enzymes to create exceptionally tender and flavorful cuts of meat. Learn 3 things about what makes dry aged beef different:

1. Starts with Premium Beef
    

   Our dry-aging process starts with H-E-B Prime 1 Beef USDA Prime is the highest grade of beef possible. Prime Beef is prized for its abundant marbling and superior juiciness. In fact, 2% of all U.S. beef is graded Prime, this is why you’ll find it on the menu of many fine restaurants.

2. Dry-aged is aged for at least 21 Days

   	H-E-B Natural Angus, dry-aged beef is aged for a minimum of 21 days for superior flavor
   	At this stage, the beef’s flavor and tenderness intensifies as it takes on more of the dry-aged qualities.
   	The longer a cut of beef is dry aged, the more robust the flavor.

3. Tasty and Tender
   
   The aging process intensifies the flavor and tenderization of the meat. Aging meat strengthens the beef’s rich, nutty aromas. Time allows the naturally-occurring enzymes to break down some any muscle fiber or connective tissue on the meat. A well-aged steak should be noticeably more tender and flavorful than a fresh steak.
   
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Cooking dry-aged meat doesn’t require fancy equipment. Your normal backyard grill is the only thing required for this reverse searing technique.

1. Create two temperature zones on your grill. For a charcoal grill, build up the coals on one side. For a gas grill, turn the heat up high on one sides and leave the other side off.

2. Five minutes before grilling, add salt and pepper to your steak. Don’t season too early or will pull more moisture out of the steak.

3. Start cooking your steak on the low-temperature side. Place on cover. Turn steaks every 3-4 minutes. Use a meat thermometer to monitor temperature of your steaks. Once your steak is 15 degrees below desired doneness (115 for medium-rare, or see other temperatures), place steak on high-temperature side. Sear uncovered. Use meat thermometer until desired temperature is reached and you’re ready to remove from the grill.

4. Allow your steak to rest for 5 minutes before cutting.

You’re ready to enjoy! Serve steakhouse-style with a baked potato and wedge salad.