How to age filet mignon?

Question

And then how to season and marinade our steaks for restaurant quality steak on the grill?

Answer 1

You'vre really got several questions here. To begin with, unless you're eating at some *really* expensive restaraunts, you shouldn't need to age Filet Mignon, and it's going to cost you quite a bit to do so.

The trick to the most fabulous steak experience is to start with fabulous steak. I recommend japanese Wagyu beef (otherwise known as Kobe beef) if you're really going all out. USDA Prime grade all the way. As for ageing.. there are two methods.. Wet Aging, where meat is sealed in plastic and left to sit in a refrigerator (not recommended) and Dry Aging, where the really fantastic taste comes from.

Directions for Home Dry Aging.. be sure to follow extremely carefully to avoid potential health issues.

1. Only the top grades of beef can be dry aged successfully. Use USDA Prime or USDA Choice - Yield Grade 1 or 2 (the highest quality of Choice) only. These have a thick layer of fat on the outside to protect the meat from spoiling during the aging process.

2. Buy a whole rib-eye or loin strip. [You cannot age individual steaks.] Unwrap it, rinse it well with cold water, and allow it to drain; then pat it very dry with paper towels.

3. Wrap the meat in immaculately clean, large, plain white cotton dish towels and place it on the bottom shelf of the refrigerator - which is the coldest spot.

4. Change the towels each day, replacing the moisture-soiled towels with fresh. Continue to change towels as needed for 10 days, to 2 weeks. (See Step #7 for cleaning towels.)

5. After the desired aging time, you're ready to cut off steaks from each end, trim as desired, and allow the rest to continue to age in the refrigerator.

6. If, after 21 days, you have not eaten all the meat, cut the remaining piece into steaks, wrap each steak in freezer-proof, heavy-duty plastic wrap, and freeze. The steaks will keep for several months in the freezer.

7. To clean the towels for re-use, soak the soiled towels, immediately upon removing them from the meat, in cold water overnight. Next, soak them in cold, salted water for 2-3 hours to remove any blood stains. Then launder as usual. [In olden days, butchers used to cover sides of beef with cotton "shrouds" during the aging process - this is essentially the the same thing.]


Honestly, I would *never* marinade a dry aged steak. Dry Aged beef is so wonderfully tender and flavorful on its own, a marinade would just ruin it. As for seasoning, a little salt, fresh ground black pepper, and a little pinch of onion and garlic powder, preferably the "high-bulk index" (HBI) kind, will do the job nicely. Apply to both sides just before you grill.

Grilling is perhaps the second most important factor to the outcome of the steak, after the quality of the meat. For perfect steak, you need 2 heat zones.. preferably even 2 grills!

The first step is the high-heat sear. Get your grill HOT.. 550 degrees or so.....and drop the steaks on for a minute or so on each side... get the grill marks on it, and get the outside nice and crispy seared. This seals the juices into the meat, and carmelizes some of the sugars in the tissue into a yummy crust on the surface .

The second step is a slow finishing heat... On a medium low grill, cook the freshly seared steaks on the lower heat.. you can even use an oven for this part... steaks are a perfect rare when their internal temperature is at 150 degrees, medium at 160, and well done at 170. On a thick steak like a Filet Mignon, a meat thermometer is a must to get the core temperature, until you've mastered the art of recognizing doneness by the springiness of the meat.

Hope this helps, and happy noshing!

Answer 2

Dry Aged Filet Mignon

Answer 3

This Site Might Help You.

RE:
How to age filet mignon?
And then how to season and marinade our steaks for restaurant quality steak on the grill?

Answer 4

Ageing beef is a touchy process and needs to be done at precise temperatures, and in controlled circumstances.
The average family refrigerator just doesn’t have what it takes to properly age beef. It is very easy to get bacteria going in that meat during the couple of weeks it takes to age it.
There's a recipe for ageing that’s been floating around the Internet. Take your prime or choice steaks, unwrap them, rinse with cold water, wrap in a clean kitchen towel and place on the coldest shelf of your refrigerator. Every day for 2 weeks take the steaks out and change the towel. That would be fine and good if they could guarantee you will live though the digestive process after eating.
My advise, if you want aged beef buy it (very expensive) trying to do it yourself could be deadly.

Answer 5

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You can find it. Find a good butcher, and he might be able to dry age one for you. Dry aging concentrates and intensifies the flavor. It is available at some of the best restaurants, and you can get it through the internet. The reason that it is not readily available probably has to do with the cost. As a steak is dry aged it loses weight. And the drying process takes up space and must be done under controlled conditions to be safe. So the final product can be very expensive.