The key to any successful venue is ensuring that you have a menu that truly stands out from the crowd. Whether you run a bar, restaurant, hotel, or any other type of venue, you want to be sure that your chef has access to the best possible ingredients to create enticing dishes for your guests. Using our amazing dry-aged beef products from Northwest Meat Company, you can ensure that your offerings truly are a cut above the rest.
Dry-aged beef is an amazing way to elevate your offerings to create something truly unique. The dry aging process allows our cuts of beef to age in an environment where temperature and humidity are carefully controlled over a period of weeks or months. This helps to remove more moisture from the cut of beef you are working with to produce a much more tender, flavorful, and all-around delicious cut of beef. Similar to aging cheese, or wine, the longer you age the meat, the more flavor you can expect. Here at Northwest Meat Company, we have the process down to a fine art, ensuring that you get the perfect product every time to take your menu to the next level.
Below, we look at two fantastic dry-aged beef recipe ideas you can include on your menu to truly wow your guests.
Brandy-Flambéed Roast Beef
Roast beef is always a popular menu option. Oozing with flavor and guaranteed to pack a punch, this is a wonderful dish that will always please your diners. There are many different ways that you could prepare the perfect roast beef. Below is our tried and tested recipe that is sure to please, every time.
- Dress your dry-aged beef in a thin layer of vegetable oil. Sprinkle with sea salt, and a mix of ground black, Sichuan, and Timur peppercorns.
- Get your frying pan nice and hot. Use tongs to seal each side of your dry-aged beef to create a beautiful brown, caramelized finish This will also render some of the fat which will help to cook the beef.
- Put your prepared cut of dry-aged beef into the oven, fat side down for twenty minutes at a temperature of 375 degrees Fahrenheit.
- Next, place two full onions into a bed of rock salt and cook in the oven for twenty-five minutes.
- Once the beef has finished cooking, remove it from the oven. Spoon the roasting juices back over the roasted dry-aged beef and leave it to rest for twenty minutes.
- Next peel the skins from the onions and sit them in the beef’s juice to warm up a little. Fry some padrón pepper in a little beef fat for a few minutes.
- To finish your roast beef perfectly, flambé the roast dry-aged beef in a little brandy to add an extra layer of flavor and to bring some heat back.
- Serve your perfect roast with a side of the roast onions and padrón peppers. Top with some pepper sauce, infused with a little brandy to finish your dry-aged roast beef.
Miso-Marinated Steak Salad
If you are looking for something a little lighter to add to your venue’s menu, there’s nothing better than a vibrant, flavor-filled dry-aged steak salad. This simple, elegant, and delicious recipe is the perfect choice when the weather is warm outside. You can serve this as a main dish, a starter, or even as a sharing platter, depending on how your menu is designed and the style of your venue. Here are the steps to make it:
- Make a marinade by mixing a quarter cup of miso paste, a quarter cup of soy sauce, 3 tablespoons of rice wine vinegar, half teaspoon of sugar, four cloves of minced garlic, one-inch piece of grated fresh ginger, and two tablespoons of olive oil.
- Place your dry-aged beefsteak in a glass bowl and leave it to marinade for at least fifteen minutes.
- Place a grill pan on high heat, grilling the steak for approximately six minutes on each side. You can check that your meat is cooked correctly by inserting a food thermometer and ensuring that it reads 120 degrees Fahrenheit. Allow your steak to rest while you prepare the salad.
- Using a large bowl, toss together greens, thinly sliced red onion, cherry tomato halves, and slices of baby radish.
- Prepare your dressing, whisking together, two tablespoons of miso paste, two cloves of minced garlic, one-inch piece of grated fresh ginger, a quarter cup of rice wine vinegar, a quarter cup of olive oil, one tablespoon of sesame oil, one teaspoon of kosher salt and a dash of freshly ground black pepper.
- Lightly dress the tossed salad with the dressing you have prepared, slice the steak into thin strips, and place it on top of the salad.
- Serve your salad, topped with sesame seeds and freshly chopped green onions.
Make Sure You Have The Best Ingredients With The Help Of Northwest Meat Company
As any chef knows, you can have the best recipes in the world, but without high-quality ingredients, those dishes will never reach their full potential. Here at Northwest Meat Company, we are a family-owned meat distributor that has been operating since 1956. With more than sixty-five years of experience, you know that you can rely on us to provide you with the very best quality meat possible. To find out more about our incredible range of dry-aged beef and other offerings, get in touch with our friendly, professional, and high-knowledgeable team at Northwest Meat Company today. With our help, you can be sure that your dry-aged beef dishes will always be a big hit with your diners.