Cook it carefully and simply. To fully experience aged beef, coarse salt and fresh ground pepper is the only seasoning you’ll need.
- Let meat sit at room temperature for 30 to 45 minutes before cooking to avoid thermal shock.
- Preheat cooking surfaces and oil them evenly using a brush.
- Turn steaks over with tongs just once midway through cooking.
- Loosely cover grilled steaks with foil and set them aside for 5 to 10 minutes allowing the muscle fibres to relax and the juices to spread evenly throughout the meat. This will make your steak all the more tender.
On the BBQ: grill over maximum heat
On the stove: fry in a grill pan over medium-high heat
Don't be afraid to use a meat thermometer. For aged meat, rare or medium doneness is recommended.
Rare: 65°C (145°F)
Medium: 70°C (160°F)
The finishing touch
Enhance your steak with herbed butter, a classic that's chic and tasty. Combine a chopped clove of garlic, 15 mL (1 tbsp.) of fresh chopped parsley, the zest and juice of one lemon, and 250 mL (1 cup) of softened butter. Use a pastry bag to form butter rosettes or cut the butter into rounds. Place them on the hot meat before serving.