Here at Steak Locker, we know how frustrating it can be to follow overly complicated recipes when all we want to do is eat good food - especially steak. Follow this guide for our favourite easy steak recipes.
Dry Aged NY Strip Recipe
When purchasing a sub-primal bone-in Strip Loin, talk with the butcher to ensure there is a full fat cap covering the top side and the rib bone with feather bones are still intact.
At the time of this order ask the butcher if they’d be willing to prepare this sub-primal into steaks after it’s been dry aged in the Steak Locker. Many butchers would be willing for a fee.
- To prepare this sub-primal for the Steak Locker to dry age, begin by patting it as dry as possible with paper towels to remove all of the excess moisture.
- Place it in the Steak Locker with the bone side down and fat cap on top. The fat cap will protect the meat and the bone side will keep the structure of the muscle.
- Set the Steak Locker to 35 degrees and 65% humidity for the first ten days then increase humidity by 5% for the remainder of the dry age process.
- We recommend this sub-primal cut to be dry aged for a minimum of 45 days, but can go for as long as 75 days. The alternative to placing it on the shelf is to hang it from the bar by a meat hook. Be sure to hook it at the tip of the rib bone, approximately one and a half inch of the muscle.
- Use the Steak Locker Smart App to track the days in the dry aging process.
Then cook your steak however you like it done! Voila.
Dry Aged Turkey Recipe
When dry aging a turkey, the main aim is to get the meat to absorb the salt to create a crispy exterior and moist interior.
- 1 Turkey weighing from 12-16 pound, preferably heritage/ pasture raised bird
- 1 tablespoon of kosher salt per 4 pounds of bird
- 1 tablespoon black pepper
- 10 sprigs of fresh thyme (stems removed, finely chopped)
- 5 sprigs of fresh rosemary (stems removed, finely chopped)
- Zest of 1 orange (optional)
- Place the turkey on a sheet pan fitted with an oven safe nonstick grid to allow air to circulate around the turkey and allow for any drippings to collect into the sheet pan.
- If your preference is to not spatchcock the turkey, we recommend that you truss legs with kitchen twine after seasoning the cavity with the salt mixture and /or adding onions, garlic cloves, lemons, oranges or even apples. These options add an extra layer of flavor to the turkey and drippings.
- Mix the salt, pepper, herbs and orange zest in a bowl then rub into every area surface of the turkey and between the skin and meat.
- Place the salt rubbed turkey on the sheet tray with grid into the Steak Locker about 3 - 4 days prior cooking. Keeping the UV Light on is helpful in keeping the bad bacteria from multiplying.
- To cook the turkey once the process in the Steak Locker is completed, we recommend placing it breast side up in a roasting pan fitted with a roasting rack to allow for drippings to collect at the bottom. The above mentioned aromatics may be included under the rack. Place into a preheated 350 degree oven for 90 minutes then continue to cook until the thermometer reads 160 when inserted into the thigh or breast. Remove the turkey and allow it to rest for at least 30 minutes, it will continue to cook and will reach 165 internal temperature.
This dry aging method may also be used prior to any braised, roasted, grilled, fried, boiled, broiled or barbecued turkey recipes.
Dry Aged Brisket Recipe
8-10 LBS Brisket with Flat Cut, Point Cut and Fat Cap On
- Place the Brisket into the Steak Locker for about 21 to 28 days. Once completed, it will weigh a bit less from the water evaporation and will cook in less time. It’s normal for the color to turn a deep purple, rather than the red color of a fresh brisket.
- Remove the thin layer of pellicle by cutting a small piece with the tip of the knife then sliding the knife across the muscle while holding the cut piece. Repeat this process until all is removed around the cut. Leave the fat cap in place and do not remove it.
- To smoke the brisket, it will take approximately an hour and a half per pound at 225 degrees. This depends on the temperature consistency of the smoker. So, this 8 LBS brisket can take approximately 12 hours in the smoker. An internal thermometer is helpful to know where the temperature is in the muscle during smoking.
- Once the brisket gets to the internal temperature of 170 degrees, wrap it in aluminum foil and return it to the smoker until the internal temperature hits 190 degrees. At this time, any glazes or burnt ends techniques can be applied.
Dry Aged Ground Beef Recipe
Preparing the meat:
- To butcher the cut, remove the Spinalis Dorsi Muscle and the Fat Cap from the Eye Muscle and Rib Bones, leaving them in tacked to prepare the steaks at a later date.
- Trim the pellicle away and cut the spinalis dorsi muscle into one inch chunks then ground into two pounds of ground beef. You can include some interior portions of the fat cap into the ground, if that is your preference.
- Add two eggs and a freshly ground pepper to a pound of ground beef and combine it thoroughly (the eggs will bind the ground beef into better patty rounds)
- Once you have four burgers, allow them to reach room temperature after around 20 minutes.
- Prepare a small bowl of salt to season the outside of the burger when cooking.
- With a large cast iron skillet (we use a 15-inch skillet) on high heat for 4-5 minutes. You will know when the cast iron is ready as it will begin to create wisps of smoke.
- Turn the heat down to medium high, adding two tablespoons of unsalted butter.
- Using the salt that you have ready in the bowl, quickly sprinkle each patty and then place the patty salt side down.
- Once the pattys are in the pan, sprinkle the top side with salt.
- Depending on the thickness off your pattys, they should only take 2-3 minutes per side to get to a medium temperature.
- Team with brioche buns, munster cheese and condiments of your choice and there you have a delicious dry aged beef burger! Enjoy.
We hope you enjoy these easy steak recipes, tried and tested by us here at Steak Locker. Please do not hesitate to let us know if there are any more dry aged recipes you would like to see.