Home Made Dry-aged Sirloin Steak with Cheesy Roast Fingerling Potatoes...

 

We received Cook's Illustrated - The Science of Good Cooking as a Christmas gift. One of the articles mentioned that one can dry-age beef in the refrigerator at home. Over the years, we have had occasion to eat dry-aged beef steaks a number of times and they are good; but they are expensive and impossible to get where we live now. So we gave it a try. Our observations are that the meat cut more evenly, was more tender and easier to chew, had a very good flavor and lost no juice to the plate. It was an excellent way to prepare steak. You can see the full process of dry aging on our blog @ http://tomandanitamorgan.blogspot.com/2014/01/home-made-dry-aged-sirloin-steak-with.html

What you will need

2 sirloin steaks

12 ounces fingerling potatoes, cut to the size of the smaller ones

1/2 cup shredded Mexican cheese blend

1 tablespoon extra virgin olive oil

1/2 teaspoon granulated garlic

1/2 teaspoon fresh ground pepper

1 pinch red pepper flakes

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh chives

2 large garlic cloves, chopped fine

2 green onions, chopped into ΒΌ inch pieces

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