Then it was time for a 104-day aged steak with a good bottle of zin – I’m happy.
Here I dry-aged a sirloin/short loin for over 100 days.
There’s not much meat left after trimming, but what remains… It’s exquisite. I have to admit, I didn’t expect to like it, as I thought 60 days would be the limit, but the flavor has become more balanced now, and it pairs fantastically. I must try even longer aging.
The meat was gourmet salted for three hours first.
Then grilled on a very hot grill until they reached an internal temperature of 53 degrees Celsius. After that, it was allowed to rest for about 10 minutes.
One of the first things you notice when they’re cut is the firmness of the meat; there’s not much juice left, making them difficult to grill without overcooking. That’s why I took them off at 53 degrees and let them rest a bit. Not much juice came out, and they ended up slightly more done than I wanted.
They behaved a bit oddly on the grill as they don’t get grill marks but look more like they’ve been pan-fried, with a super delicious crust.
They were served with oven-baked potato wedges, which were soaked in saltwater for an hour and rinsed twice before being tossed in oil and red onion salt.
Then they were baked at 225 degrees until golden and crispy.
The dish was served with a mixed salad and bearnaise sauce, along with a new wine that completely blew me away. It’s instantly in my top five. I’m not a wine nerd, so I won’t try to describe the flavor. I also recommend you try it.?? – it’s called Zindandel No Bull.
The meat was fantastic, rich, and nutty, but there were starting to be some notes of blue cheese.
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