Delicious and simple recipe for a vinegar sauce that pairs perfectly with, for example, pulled pork.
Recipe for minced patty of dry aged beef
A good hamburger is rarely a miss.
The key to cooking them to perfection is to flip them only once and let them rest afterwards.
Servings: people
Minced Patty of Dry Aged Beef
Delicious and simple recipe for a vinegar sauce that pairs perfectly with, for example, pulled pork.
Ingredients
- Make sure the meat is taken out of the fridge in good time ideally 30 minutes before.
- This causes the meat to fry rather than boil if it is too cold when it hits a hot pan.
- Use meat with a minimum fat percentage of 8% then you don't need any fat in the pan.
- Shape the steaks into mincemeats and let them rest on the kitchen counter for 30 minutes.
- Light a pan on high heat and place the steaks on it.
- When they are on the forehead turn down to medium-high heat and cook them for 3 minutes.
- Turn the steak and give them another 3 minutes.
- Remove them from the pan and season with flaked salt and pepper from a grinder.
- Let them stand and rest uncovered for 2-3 minutes before serving.
Notes
Since the meat is dry-aged, it contains less liquid than "normal" wet-aged meat. Therefore, we cook the patties one minute less on each side than usual.