Raising the steaks as Father’s Day approaches

Steak is that most manly of foods, and no doubt plenty of dads up and done the country will be treated to a steak cooked just to their liking this Sunday. Those wanting to really push the boat out for Father’s Day might consider serving their dads a delicious dry aged steak. Of course, it’s always the thought that counts, but the following are some tips to make a dry aged steak worthy of a steakhouse.

First of all, the freshest meat should be sought out. ‘Fresh’ means bright red and quite firm to the touch, while also being soft. According to Roman Valter, one of Italy’s top chefs, the nail test is great for testing a steak. He puts his thumb nail into the beef and, if the imprint remains for a few seconds when he takes it away, he knows the steak is of great quality.

Spending just that little bit extra for dry aged beef gives the end meal the quality it deserves, as dry aged steaks have plenty of flavour to offer and provide an especially satisfying meal.

It is also important to remember that different cuts of meat have different textures and specifications when cooking. Depending on how Dad prefers his steak – medium, rare, or well done – it is worth finding a recipe that makes the most of the different cuts.

The most important thing to remember when cooking dry aged steak is the temperature. Never put an ice cold steak on the grill, and always regulate the temperature to ensure it is thoroughly cooked, and not overcooked.