From Beth's Desk

Our Black Friday sale is just around the corner. Have you tried the 21 Day Aged Angus beef? If not you will want to pick up some Top Sirloin or New York Strip during our big SALE. Don't forget to grab some Bone-in Pork Chops when you come in next weekend. All of these screamin' deals can be preordered and cut to order. I can hear the phones ringing now.

CHOICES for THANKSGIVING

Sausage
Bacon
Rashers
Duck (limited supply)
Porchetta
Standing Rib Roast
New York Strip Roast
Pork Roast
Smoked Kielbasa
SPECIAL seasoning for your TURKEY
Whole FREE RANGE Chicken
and MUCH MORE......

SCREAMIN' DEALS November 25 & 26

$ 3.99/lb Bone-in Pork Chops
$ 7.99/lb 21 day Dry Aged ANGUS Beef Top Sirloin
$ 7.99/lb 21 day Dry Aged ANGUS Beef Picanha
$10.99/lb 21 day Dry Aged ANGUS Beef NY Strip


What Is the Right Way to Cook a Dry-Aged Steak?
https://www.chophousesteaks.ca/what-is-the-right-way-to-cook-a-dry-aged-steak/
Thaw Carefully
Dry-aged steak can be frozen, but you will need to thaw it carefully to avoid affecting its quality. Do so in the refrigerator about three days before you intend to cook it. Take it out of the refrigerator and leave to reach room temperature for at least half an hour before cooking.

Season Immediately Before Cooking

If you season your dry-aged ribeye with salt for a while before it is time to cook, the salt will draw moisture out of the meat, and this can make it challenging to sear and seal the beef.

Sear on High

It is always best to sear a dry-aged steak over high heat for a minute or two. This will allow the surface of the steak to caramelize and seal in the tasty juices.

Cook on a Medium Heat

Once the steak has been seared successfully, turn the heat down slightly and cook to your desired level of doneness. Three minutes for rare, four for medium-rare, five for medium, and six for well-done.

Turn Frequently

Many professional chefs recommend that you turn your steak frequently to ensure a more even cook. Just remember to use tongs instead of a fork to avoid losing out on those inner juices.

Leave it to Rest

You should leave your dry-aged steak to rest for at least five minutes for every inch of thickness.

From there, all that is left to do is serve your delicious dry-aged steak and enjoy!




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202 E. Buckeye Rd. Phoenix. AZ  85004     

602-258-5075

  OPPEN MONDAY - SATURDAY  8AM-5PM

​​The MEAT  SHOP