Dry-aging might sound fancy, but it’s actually a straightforward way to bring out the best in your beef. By letting the meat rest in just the right conditions, the natural enzymes work their magic, making it super tender and packed with flavor.
At Creamery Creek Farms, we do the dry aging for you! You don't need a fancy home ager or refrigerator bag, our beef is aged a minimum of three weeks and is ready to cook!
What is dry-aged chopped steak?
Dry-aged chopped steak is a way to "super-tenderize" beef steaks. The beginning part of the magic happens when the meat is left to extended hang in just the right conditions. Aging is where natural enzymes go to work, breaking down muscle fibers and connective tissue.
The beginnings to a great dry-aged chopped steak starts with picking your cut of beef. You can't go wrong with a well-marbled ribeye or strip loin because you already know you enjoy them. Really though, the fat and muscle in ANY of the beef steak cuts really benefit from the dry-aging process, not just the expensive ones! As the meat ages and loses moisture, the flavors get more intense, and the texture becomes something special. So I'll argue everyday that this is a great opportunity to use one of the other "family style steaks" like round steak.
When you buy Creamery Creek Dry Aged Cube Steak, that's exactly what you're getting. A trimmed up round steak that's been run through the tenderizer, to get a perfectly scored steak that doesn't fall apart until it's in your mouth!
Feedback from my customers say it's very easy for small children to chew as well as folks with softer gum tissue. All the same great nutritional benefits of beef, the zinc, iron and protein, in a very user friendly product.
Seasoning and cooking techniques for juicy chopped steak
Nailing the perfect dry-aged chopped steak takes a bit of care and some smart seasoning and cooking techniques. Start by bringing your steak to room temperature—let it hang out on the counter for about 30 minutes to an hour before you cook. This little step helps the steak cook evenly, so you don’t end up with a raw center and an overcooked exterior.
Next up: seasoning. You can’t go wrong with good old salt and pepper, but don’t be afraid to mix things up! A pinch of garlic powder, onion powder, or smoked paprika can take your steak to the next level. Just remember, since dry-aged beef has less moisture that regular cuts, give it a light sprinkle of salt, not too much.
Salisbury Steak Variation
When it’s time to cook, give a quick dusting with flour, quick dip in milk, second dusting of flour, then set in a well oiled hot skillet for a quick sear. A super hot cast-iron skillet or grill is your best friend here—it’ll give your steak a nice, crispy crust that locks in all those delicious juices. Try not to move the steak around too much while it’s cooking; let it sit and sizzle to get that perfect sear.
Since you're asking me, Wisconsin butter is beef's BFF. I love a small pat that just melts into the steak. An alternative that also work well is beef tallow, the outstanding flavor is already there. You can render your own tallow with our high quality kidney leaf fat nuggets.
This Salisbury variation includes a good onion gravy that smothers and covers. There are so many opinions on onion gravy that I won't get into it here, but is critical piece of the Salisbury goodness.
Tips for achieving the juiciest chopped steak
Getting that juicy, flavorful dry-aged chopped steak comes down to a few key steps, and it all starts with the meat. You’ll want to pick a well-marbled ribeye or strip loin that’s been dry-aged for at least 21 days. The longer the aging, the more intense the flavor—just keep your taste buds in mind when deciding how long you want to go.
Once you’ve got your steak, handle it with care. Too much handling can make the meat tough, so gently pat it dry with paper towels before seasoning. When it’s time to chop, do it with a light touch to keep the meat’s natural texture intact.
Temperature control is your best friend here. Let the steak come to room temperature before cooking, and then get your pan or grill blazing hot for that perfect sear. This gives you a beautiful crust while keeping the inside nice and juicy. After cooking, let the steak rest for 5-10 minutes so the juices can redistribute—this step is a must for a juicy bite every time.
DO NOT SKIP THIS STEP! Once you’ve cooked it to your liking, let the steak rest for a few minutes before cutting into it. This resting time lets the juices redistribute, making every bite as juicy and flavorful as possible.
All in All
Why wait? Fire up the grill or heat up that cast-iron skillet, and get ready to experience the magic of dry-aged chopped steak. Your friends and family will be back for seconds, and you’ll definitely earn some well-deserved bragging rights. Happy cooking!
xoxo,
Louisa