dry aged steak marinade

When it comes to meat, marinades and sauces can often make a meal much tastier. The process of dry aging however is unique in its ability to naturally amplify the flavors of meat, this means a dry aged steak marinade is not necessarily essential but can compliment the steak perfectly. 

Dry Aged Steak Marinade Recipe 

Dry aging works by slowly breaking down the enzymes in the meat and reducing the water weight which in turn concentrates the meaty flavours. Depending on the length of time you leave your meat in the dry age fridge you can expect flavors that range from nutty or umami to bold notes of blue cheese. Despite the fact that dry aging means extra sauces aren't essential, a dry aged steak marinade can compliment a meal perfectly. Today we share some of our favorite steak sauce ideas.

Port Wine Demi-Glace

YIELD 1 1/2 cups (4 to 6 servings)

TIME 20 minutes


2 cups demi-glace – More Than Gourmet  Classic French Demi-Glace in Beef, recommended
1 cup port wine – Port Wine is a fortified wine that has brandy or a grape spirit added during the production process.
1/4 tsp thyme
2 oz cold butter
1/8 tsp kosher salt
1/8 tsp black pepper 


In a medium saucepan, reduce wine by 1/2. Add all remaining ingredients except butter, bring to a low boil. Remove from heat, then whisk in butter. 


Béarnaise Sauce

By Melissa Clark  cooking.nytimes.com

YIELD 1 1/2 cups (4 to 6 servings)

TIME 20 minutes

3 tablespoons white-wine vinegar ¼ cup dry white wine or dry white vermouth
1 tablespoon minced shallots
1 tablespoon minced fresh tarragon or chives
⅛ teaspoon black pepper

Pinch salt

3 egg yolks

2 tablespoons cold unsalted butter ½ to ⅔ cup melted unsalted butter 2 tablespoons fresh minced parsley


Step 1

In a heavy-bottomed, nonreactive 9- or 10-inch skillet over medium heat, bring the vinegar, wine, shallots, tarragon, pepper and salt to a simmer, and cook until the liquid has reduced to 2 tablespoons, about 5 minutes. Let cool.

Step 2

In a small bowl, beat egg yolks until they become thick and sticky, about 1 minute. Strain the vinegar mixture into the egg yolks and beat until combined. Add 1 tablespoon of cold butter, but do not beat it in.

Step 3

Scrape egg mixture back into skillet, and place it over very low heat. Stir egg yolks with a wire whisk until they slowly thicken, about 1 to 2 minutes. Beat in remaining tablespoon of cold butter, then beat in melted butter in a slow, steady stream until sauce thickens; consistency should be like mayonnaise. Taste and correct seasoning, and beat in parsley. Serve the sauce warm, not hot. It will keep for up to 5 days in the fridge.


Chimichurri Sauce

YIELD about 2 cups

By Bonappetit.com 


1 shallot, finely chopped

1 Fresno chili or red jalapeño, finely chopped

3–4 garlic cloves, thinly sliced or finely chopped

1/2 cup red wine vinegar

1 tsp. kosher salt, plus more

1/2 cup finely chopped cilantro

1/4 cup finely chopped flat-leaf parsley

2 Tbsp. finely chopped oregano

3/4 cup extra-virgin olive oil


Step 1

Combine shallot, chili, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let it sit for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ó cup chimichurri to a small bowl; season with salt and reserve as sauce.

Step 2

If using it for beef, place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining

chimichurri. Cover and chill at least 3 hours or up to overnight.

Step 3

Remove the meat from the dry aged steak marinade, pat dry, and grill.

Step 4

Spoon reserved chimichurri over grilled meat.


Overview of dry aged steak marinade ideas

The best part about cooking is you get to be as creative as you like, don’t be afraid to try out new flavors and ideas that you think would work. These are our three favorite dry aged steak marinade recipes, what’s your favorite? Let us know via social media we’d love to hear from you and will be sure to try it out.