If you are a steak lover, you will probably know all about dry aged steak, and how much of a difference dry aging makes to the flavour. The great news is that it is not the only thing that can enhance a steak’s flavour. The different cooking techniques for dry aged steak can transform your steak into a restaurant quality dish. One of the best ways to cook a dry aged steak is the sous vide method.

The sous vide method is a great way of preparing dry aged steaks, especially if you are going to be entertaining a large group of people for a dinner party. But, why is this? The sous vide method cuts quite a lot of time off cooking the steaks and therefore frees your time to prepare other dishes by keeping the dry aged steak in a water bath. This is because the steak is kept in temperature controlled water and is cooked slowly and evenly. Once the steak has been in this bath (also known as the water circulator), it only requires a quick sear at the end to finish. Follow this quick and easy guide to delicious sous vide dry aged steak which is sure to impress your dinner guests.

What you will need for sous vide dry aged steak:

Equipment:

  • Dry Age Fridge ( we recommend the Steak Locker Studio )
  • Vacuum Sealer with bags
  • Sous vide water circulator
  • Cast iron skillet, grill pan or outdoor grill
  • Aluminium foil

Ingredients:

  • 1-1.5 inch Thick Dry Aged Steaks (The number of steaks will vary depending on the number of guests attending – the more steaks you are cooking, the bigger the container you will need to avoid crowding in the water)
  • Salt & Pepper
  • Butter, Rosemary & Garlic for seasoning

Cooking instructions

  1. Once the sub-primal has aged in the dry aging fridge, and has been cut into steaks, allow them to sit at room temperature until the internal temperature has reached 55°F. This will prevent the steaks from losing their colour and any texture changes.
  2. Then, season the steaks with kosher salt and allow it to penetrate into the steaks while they are reaching temperature.
  3. The next step is to sprinkle freshly grated black pepper on all sides, then place it into the vacuum-sealed bags and remove all of the interior air with the sealer.
  4. Allow the water circulator to preheat to 130°F for rare to medium-rare steaks. Then, fully submerge the vacuum sealed bags into the water bath and cook in the sous vide for no longer than 4 hours. If left for longer than 4 hours can begin to create some undesirable effects on texture.
  5. Once finished in the water circulator, remove the steaks from the bags and pat dry with paper towels.
  6. If you have chosen to use a cast iron skillet, heat it on the burner until drops of water evaporate and then add butter until melted, add rosemary sprigs, then the steak and allow to sear for two minutes on each time.
  7. If you are using an outdoor grill, heat it to 500°F and use a neutral oil to coat the steaks and sear for at least two minutes on each side.
  8. Since the interior of the steak will already be fully cooked, the searing is purely for a good crust on the exterior and not to cook it for longer.
  9. To finish, allow the steaks to rest for 5 minutes for each inch of thickness, so a 1.5-inch steak would rest for about 7 minutes. To keep them warm use foil to tent before slicing.
  10. Serve up with a choice of sides and enjoy!