How to Prepare Premium Steaks

How to Prepare Premium Steaks Now that you know what to look for when selecting premium steaks, let’s discuss what to do with them once you get them home. Grocery stores typically wrap steaks tightly to avoid shoppers handling the meat. You have probably notice however that quality butcher shops rarely cover the meat until they package it. And even then it’s always loosely wrapped in butcher paper. Depending on how long your steaks were aged and more importantly how they were aged. They may benefit from a bit of air drying in the refrigerator. This is particularly relevant for what age steaks that still contain a lot of moisture. Remember from lesson one, wet steaks are not necessarily a good thing when cooking. So, once you get your steaks home, unwrap them immediately unless you are not planning to eat them the next day. Place them on to a wrap to allow air to circulate, and then place the wrap over a plate to capture any drippings. Cover with a clean cloth to prevent the outer edges of the meat from drying out too much. Place into the refrigerator for up to 24 hours. Turn the steaks after 12 hours or so, so the meat is not always in contact with the metal. You will notice the surface of the steak will start to dry and its color will deepen the longer it is in the fridge. However, you don’t want to air dry the steaks too long as the meat may start to form a crust like this one here. After just 24 hours, you can see that the crust has started to form along the edge. Even though your steaks will benefit from a bit of air drying in the refrigerator, it is not crucial. What is more important is tampering your steaks.