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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!
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.
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.
Our sausages are delicious as they are and should not be sliced, pierced or boiled first. This only serves to remove flavour!
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!
Preheat your oven to 350F and place sausages on a roasting tray. Cook sausages for about 8 or 9 minutes a side, flipping once.