Dry-aged strip steaks without drying or aging
Steaks
Dry-aging steaks gives them a mineral, earthy flavor—not sweet, but more savory, even umami— that is highly prized among steak lovers. It’s ordinarily a many- months process in a special, humidity- and temperature- controlled chamber. Having someone else do it for you quadruples the price of the steak, but you can do it on your own tonight with this easy rub that mimics those flavors. <br /> <br />Additional notes: <br />- You must use a cast-iron skillet for this technique. The temperatures will go well above any regarded as safe for nonstick coatings. Even a more standard skillet can begin to warp under these temperatures. <br />- The steaks must be boneless—indeed, must be flat—so all the meat rests against the hot cast iron. <br />- You must use ground white pepper, which has a far muskier flavor than black pepper. <br />- You won’t get the soy sauce to stick to a wet steak. If there’s any surface moisture, blot the steak dry with paper towels. <br /> <br />Reprinted from 'The Kitchen Shortcut Bible' by Bruce Weinstein and Mark Scarbrough with Hachette Book Group, 2018. <br />
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