DryAged beef chop

The best way to do a dry-aged beef chop is to briefly fry it. It doesn't matter whether you do it from the front, back or sous-vide and then put it in the Gustus top heat grill. A beef chop needs heat, needs roasted aromas and a perfect degree of doneness. This is lower with dry-aged meat, depending on the degree of maturity of the meat. For example, a beef chop that has been aged for 8 weeks can reach the perfect degree of doneness at 50 to 53 °C. Because the moisture is removed during the maturation process, the cooking loss when grilling or frying must not progress too far. It is therefore better to remove it from the heat earlier.

We have various dry-aged cuts from the back. Our porterhouse steak (also known as king steak) combines a large portion of fillet with roast beef in one piece. Our ever-popular T-bone steak and our beef chop complete the cuts with bones. But we also have dry-aged steaks without bones. The ribeye steak , the New York strip steak or the roast beef are a real alternative when there aren't many people at the table.