Maple Bourbon Aged Steaks

There is no question that a great grilled steak begins with quality meat, like these Maple Bourbon Aged Steaks. When you can afford something a little better than normal, treat yourself! If you’re out on the town, you may come across dry-aged steak on the menu, and you’re in for a treat. Dry-aging tenderizes and infuses a buttery taste.

Why Dry Age?

While it may seem as if dry-aging is something newfangled, people have used this method for centuries. When you keep meat in a cold environment with good ventilation for over 2 weeks, the steak transforms. The enzymes break down proteins, relaxing the meat while boosting flavor.

While this recipe calls for Bourbon, you can use other flavorings, including peanut butter (yes, really!). By the way, you can dry age meat without a special machine, but the equipment makes your job much easier and improves safe food handling.

What is Reverse Searing?

I recommend reverse searing for this recipe. If you haven’t heard of it before, reverse searing means you put the meat in the oven first, then sear it off at the end. When you reverse sear a steak, it creates a dryer surface, so when you transfer the steak to the grill, you get those perfect marks. Because it’s a slower way to cook your meat, you can really watch internal temperatures, too.