As part of our recent renovations and in a first for the Sunshine Coast, we had our own custom-built Himalayan Salt Dry-Aged Beef cabinet installed.
Beef is aged in the cabinet at a low temperature for a number of weeks creating a very tender and tasty product.
When the dry-aged beef comes out of the cabinet we cut off the outside of the beef and slice into steaks or as per customer orders.
Dry-aged beef should be cooked the same way you would any other steak.
A few tips:
- Always make sure your pan (cooking surface) is hot (near smoking).
- Leave your meat out before you cook it so it reaches room temperature.
- Always leave your meat to rest after cooking.
Spoil your Dad this Fathers Day with a lovely local dry-aged beef steak!