Dry Aged Entrecote
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 17 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 beef entrecôte, approx. 2 kg
Print Recipe
Pin Recipe Instructions
- You need a sufficiently large membrane maturation bag (size M).
- Do not rinse or dab the meat. Vacuum seal in the membrane bag. This film works like Gore-Tex®. It lets the moisture out, but not in.
- Set the temperature of the refrigerator to 4 °, place the meat on a rack in the lower compartment and let it mature for 17 days. Turn over every 2 days.
- Remove the membrane on the 17th day. The meat has lost almost 1/4 of its weight, smells neutral and is quite firm in consistency. The fat content is very hard at this stage.
- This makes the entrecôte exceptionally tender and tasty when roasted. No comparison to fresh meat.
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