For dry-aged meat, simple yet flavourful condiments like salt, pepper and fresh herbs can enhance the already rich flavour of the meat.
Other options include sauces like red wine jus, mushroom or creamy peppercorn sauce, along with classic chimichurri.
Here is a guide to how to season and sauce up your dry-aged steak:
Salt:
A generous sprinkling of sea salt before and during cooking can enhance the natural flavour of the dry-aged meat. Remember…meat loves salt and salt loves meat!
Pepper:
Freshly cracked black pepper adds a nice kick and complements the richness of the meat.
Fresh herbs:
Thyme, rosemary or even a garlic clove rubbed onto the steak while cooking can add aromatic notes; while a small salad dressed with balsamic vinegar and a pinch of pink salt can provide a refreshing contrast to the richness of the steak.
Red wine jus:
This classic sauce is a great choice for dry-aged beef, offering a rich and savoury flavour.
Mushroom sauce:
A creamy mushroom sauce is a delicious and flavourful pairing and one of most carnivore’s favourites.
Creamy peppercorn sauce:
This pairing adds a bit of heat and richness to the steak.
Chimichurri:
This Argentinian sauce made with fresh parsley, oregano, garlic and vinegar provides a bright and herbaceous flavour.
As for sides…here are a couple of suggestions:
Oven-roasted pumpkin:
Roasted pumpkin seasoned with rosemary and salt can be a tempting and earthy accompaniment to dry-aged beef.
Baked potato with sour cream and chives:
This simple side can provide a creamy and tangy counterpoint to the rich meat.
