Cooking Instructions

COOKING OUR 80-DAY DRY AGED BEEF

Eighty day dry aged rib eye and striploin steaks lose lots of their natural water content during the aging process, sometimes up to 40%, and so will cook much more quickly than  a conventional steak.

These guidelines should help you cook one of our 1 1/4" steaks cook to medium rare.

-Allow the beef to come to room temperature before cooking - let it sit out of the fridge for 45 mins-1 hour before cooking. This will help the meat cook much more evenly.

The aging process makes for a stronger (almost nutty!) beef flavour and so we suggest minimal seasoning. A little salt before and pepper after cooking is be all that's needed for a delicious meal!

 

Also, if possible, we recommend using a meat thermometer to make sure the steak is neither under or overcooked. Beef reaches medium rare at 145 F.

 Choose your device!

Steaks on the Barbecue

Heat your grill to medium-high and allow it come to temperature. Sear steaks on both sides for less then 30s each then lower the temperature to medium. Cook for 2-3.5 minutes a side, flipping once.

 

Steaks on a Gas Stove

Heat a skillet to medium high on your stove. Cook for 2-3 minutes a side, flipping once. Remember to allow the pan to reach full temperature before cooking. Generally we suggest using fat from the side or cap of the steak for cooking, though butter is also delicious as long as you make sure it does not burn! 

 

Steaks on an Electric Stove


Similar to above, though it can take a bit longer depending on the heat distribution of your element. Generally it is a good bet to cook the steaks from 2.5-4 minutes a side.

Steaks In the Oven


Normal cooking instructions

Preheat your oven to 350 F. Place the steak in a heavy baking tray- a cast iron pan works very well in this role. Cook for approximately 3-4 minutes a side, flipping once. Optionally, you can sear the steak before or after placing the steak in the oven, at a medium high in a cast iron for 30-45s a side. 

 

Low and Slow

This method works very well, especially for cuts thicker than 1 1/4". Preheat your oven to 225 F and place your steak on a baking tray of choice. Using a roasting pan or a tray with a grill can work so that excess fat will not drain into and avoids inundate your steak.
For a 1 1/4" steak cook for approximately 14 minutes, flipping once. Again, this can optionally be seared on the stove top before or after cooking, in a cast iron at medium high heat for 30-45s a side.

 

COOKING OUR AWESOME SAUSAGES!

Our sausages are delicious as they are and should not be sliced, pierced  or boiled first. This only serves to remove flavour!

Sausage on the Barbecue

At medium heat our sausages should cook nicely at around 8 or 9 minutes a side. If you're at all nervous about under cooking them don't be afraid to cut one open and have a look inside!

 

Sausage in the Oven

Preheat your oven to 350F and place sausages on a roasting tray. Cook sausages for about 8 or 9 minutes a side, flipping once. 

Sausage on the Stove top

Cook sausages in a cast iron pan at medium heat. Generally you should allow sausages to cook for 8-9 minutes a side, though you may need to flip them earlier to prevent burning.
We love your feedback! PLEASE let us know how these directions worked and, even better, found another delicious way to cook our products!
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