Dry aged entrecote from the plancha

Why dry aging?

A dry aged entrecote has undergone a unique aging process to enhance both flavor and tenderness. The process of dry aging means that the entrecote, a cut from the rib or loin of the animal, is stored unpackaged in a controlled environment with specific humidity and temperature for a certain period, often between 21 and 90 days. Usually in a dedicated aging cabinet. During this time, a natural enzymatic process breaks down the muscle fibers, resulting in a more tender piece of meat. 

During the aging process, moisture also evaporates from the meat, which leads to a more concentrated flavor. The outer layer of the meat dries out and forms a hard crust, which is removed after the aging process before the steaks are cut and prepared. This crust protects the inside of the meat and contributes to the development of complex, characteristic flavors that set dry aged meat apart from non aged meat. You can read more about the dry aging process here. 

I (Siebe Grijpma // @BBQmoods) used a dry aged entrecote from the Spanish cattle breed Charra.

Summary 

• Direct cooking on the plancha
• Dome temperature 225 degrees Celsius
• Preparation time: not applicable
• Cooking time: 12 minutes

Preparing dry aged entrecote

We prepare the entrecote over direct heat on the plancha. I use a conveggtor in my Big Green Egg with a half plancha placed on the lower level. Set your BBQ to about 225 degrees and place the plancha as low as possible above the coals. I also always create an indirect zone in my kamado so I can move the meat away from the direct heat or hot plancha if needed. I use a half plate setter for this, also placed on the lower level, with a half grid above it.

I do not season the meat beforehand. I do that after cooking, once the entrecote is sliced. Make sure there are no loose parts attached and pat the meat dry with kitchen paper before brushing it with a thin layer of vegetable oil. You can optionally tie butcher’s twine around the entrecote to help it keep its shape during cooking. Ready to cook!

Cooking dry aged entrecote 

Once the BBQ and plancha are up to temperature, take the entrecote out of the packaging. Add a small amount of oil or clarified butter to the plancha and place the meat in the fat. Do not use regular butter, as it burns at around 180 degrees. Press the steak down slightly to ensure full contact with the plancha. This creates a larger contact surface and results in an even, nicely browned crust due to the Maillard reaction, which adds a lot of flavor.

After 1.5 minutes, flip the entrecote and cook the other side for about 1.5 minutes on the hot plancha. Check the internal temperature, aiming for around 46 degrees before resting. It is likely the temperature has not yet reached this point, but to avoid burning the crust, move the entrecote to the indirect zone.

Keep monitoring the internal temperature and remove the entrecote from the BBQ at 45 to 46 degrees Celsius. Let it rest under aluminum foil for about 6 minutes before slicing.

Serving dry aged entrecote

After 6 minutes of resting, slice the entrecote into thin pieces and serve it on a nice wooden board. Sprinkle with Maldon salt flakes and freshly ground black pepper. The flavor of this dry aged meat is so rich and intense that it does not need any additional seasoning. The entrecote is now ready to serve.

ENJOY!