Butter dried beef (Sous Vide Butter Dry Age Steak)
Based on the video "Sous Vide BUTTER DRY AGE Steaks vs Real DRY AGE!" — a butter dry-age technique that mimics the flavour of true dry-aged beef by coating steaks in butter before sous vide. Method below reconstructed / classic proportions.
🍳 Cook: 1 min
Ingredients
| — | beef steaks (NY strip or ribeye) |
| — | unsalted butter, softened |
| — | kosher/sea salt |
| — | freshly ground black pepper |
Instructions
(reconstructed / classic proportions)
- Generously coat the steaks on all sides with softened unsalted butter.
- Place each buttered steak on a rack in the refrigerator, uncovered, for 24-48 hours to develop a dry-age-style crust and concentrated flavour.
- Preheat the sous vide water bath to your target doneness (Medium Rare: 135°F / 57°C).
- Vacuum-seal the buttered steaks and cook in the water bath for 1-2 hours (roughly 1 hour per inch / 2.5 cm of thickness).
- Remove from the bag, pat dry thoroughly with paper towel.
- Sear each side in a screaming-hot cast-iron skillet for about 1 minute per side until a deep golden-brown crust forms.
- Season with salt, slice and serve immediately (no resting needed with sous vide).