Dry aging is a traditional method of meat aging in which whole pieces of buffalo are stored under controlled conditions to improve their taste and texture.
The process begins by hanging the buffalo meat in special cold rooms at a constant temperature and humidity for at least 14 days and often even for several weeks. During this time, the meat loses moisture and enzymes are formed that improve the taste and texture.
The result is particularly tender, aromatic and juicy meat with an intense taste that arises from the long maturation time. It is important to note that the dry aging process is more expensive than other methods of meat aging due to the necessary storage conditions and the relatively short shelf life of the meat.
Overall, it can be said that the dry aging process is a valuable meat processing tradition that leads to an unforgettable taste experience for meat lovers and gourmets.
Dry Aged Buffalo Rib Eye with Herb Butter:
Ingredients:
2 Dry Aged Buffalo Rib Eye Gentlemans Cut
salt and pepper
2 tbsp Jordan olive oil
100g butter, soft
2 cloves of garlic, finely chopped
2 tablespoons fresh chopped herbs (e.g. thyme, rosemary, parsley)
Lemon wedges for serving
Preparation:
- Remove the steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature.
- Preheat oven to 200°C.
- Season steaks generously on both sides with salt and pepper.
- Heat olive oil in a large skillet until hot.
- Fry steaks on both sides for 2-3 minutes until they form a nice crust.
- Place the pan in the oven and continue roasting for 5-7 minutes until the meat has reached the desired degree of doneness (medium rare = approx. 55°C internal temperature).
- Meanwhile, stir together the butter, garlic and herbs.
- Remove the steaks from the oven and let them rest on a plate while you cook them
- Pour butter into the pan and heat, stirring, until lightly browned.
- Arrange the steaks on a plate and pour the herb butter over them. Serve with lemon wedges.
