The Must-Have for All Steak Enthusiasts: the DRY AGER Aging Cabinet

It’s hard to believe, but even burger patties made from minced meat aged in the DRY AGER Aging Cabinet taste more aromatic and juicier than those from industrially aged cuts in plastic bags. And of course, braising cuts for Sunday roasts, as well as brisket or thick short ribs from the smoker, also benefit from dry aging.

But still, the pinnacle of dry aging remains the magnificent steakhouse cuts from the beef loin, ranging from ribeye to porterhouse or tomahawk. Aging steaks in the DRY AGER Aging Cabinet intensifies their flavor, the texture becomes much tenderer overall, and the meat juices are better retained by the muscle fibers. The result: Dry aged steaks are heartier, more tender, and juicier than any conventional quick-sear meat from the pan or grill.

Especially during BBQ season, lovers of perfect steaks can’t go without the DRY AGER Aging Cabinet. For passionate grill enthusiasts, dry aged steaks are an absolute must. Why else would steakhouse chefs on every continent age their sinfully expensive prime cuts in an original DRY AGER Aging Cabinet before grilling these exceptional steaks on their grates? In the gastronomic champions league, meat is almost exclusively roasted to perfection over crackling coals for the world’s best steaks. How wonderful that thanks to our new SmartAging® technology, you can now easily grill world-class steaks on your grill or grill pan.

What are the best Dry Aged Steaks for Pan and BBQ?

Anyone who only throws thinly sliced minute steaks in the pan doesn’t realize the heavenly meat pleasures they’re missing out on: the Formula One of steak cuts, which can be transformed into world-class delicacies in the DRY AGER Aging Cabinet. This works best with larger segments from the beef loin, ideally from a heifer or a genuine beef cattle breed such as Angus and Hereford. From this whole dry-aged strip, you can gradually cut off the desired steaks.

You can also greatly enhance your several centimeters thick favorite steaks like ribeye, sirloin, filet, or even the massive, two-rib thick côte de bœuf by portioning them beforehand on the DRY AGER Aging Cabinet’s racks. This is most spectacularly achieved with cuts from the rib loin that still have a bone on the side: sawed short for the cowboy steak (bone-in ribeye) or with the spectacularly long axe-like rib bone for the tomahawk. The steak muscles are attached to the bone in three places for the T-bone and porterhouse (noticeable by the larger filet part).

But classic quick-sear cuts from pork (chops) or lamb (rack) also benefit significantly from aging in the DRY AGER meat aging cabinet. As do boneless steak cuts from beef neck and trendy US specialties like flank, chuck eye, sierra, santa fe, and denver cuts, teres major, flat iron, or the coulotte cut from the sirloin tip.

Important: Always monitor the core temperature with a meat thermometer for all BBQ jobs. You can find a valuable overview of the most important cooking times in our comprehensive table.

What do I need to consider when cooking and grilling Dry Aged Steaks?

The enzymatic processes deep within the meat fibers during dry aging not only alter aroma, texture, and juiciness – they also affect cooking times. Your dry-aged steak reaches the desired degree of doneness faster and, for example, at medium, has a slightly lower core temperature than industrially aged meat in plastic bags. You’ll certainly never want to touch industrially aged meat again once you’ve bitten into a divine dry-aged steak!

A beautifully pink-cooked sirloin steak – and you should never cook or grill your precious dry-aged steak any further – would normally be perfect medium at a core temperature of 56-59 °C. However, at this temperature, your tomahawk, sirloin steak, or ribeye from the DRY AGER Aging Cabinet would already reach the too high degree of doneness demi-anglaise (medium-well). Therefore, never grill or cook beyond 53 °C to a maximum of 56 °C at the core. Tip: Remove from the grill or pan at 52 °C and let it rest for a few minutes before cutting, as the meat will continue to cook slightly during this time.

Can I operate the DRY AGER Aging Cabinet for steaks in my outdoor kitchen?

As a built-in element or as a standalone, the DRY AGER Aging Cabinets are also a real eye-catcher and BBQ showstopper in your outdoor kitchen! What could increase the anticipation of a perfect dry-aged steak more than the view of the unbelievably beautifully aged meat cuts through the glass door of your DRY AGER Aging Cabinet.

Operation is completely problem-free; you just need to consider a few things. These also apply to a normal refrigerator, ice maker, or bottle cooler operated outdoors: The aging cabinet and its power supply must be protected from weather – especially rain. The sun should not shine directly on it. And the outside temperature must be in the range of 0-30 °C. Then your dry-aged super steaks are not far from boundless grilling pleasure.

Enjoy – with the DRY AGER Aging Cabinet, you’ll also reach the seventh steak heaven!

If you want to learn more about dry aging and BBQ, check out our comprehensive grill guide: Dry Aging BBQ Guide

You can find more news and stories on our social media channels.

Facebook | Instagram | Youtube