You’ve likely heard of dry-aged steak — that coveted cut known for its intense, beefy flavor and melt-in-your-mouth texture. But have you encountered its equally delicious counterpart, the wet-aged steak? While a star in its own right, Y.O. Ranch Steakhouse in Dallas, Texas, considers the so-called “wet steak” to be the unsung hero gracing dinner tables and grocery aisles across the country. Read on for a better understanding of wet-aged steaks, and follow our helpful sous vide steak instructions to try it at home.
The Science of Wet Aging
Wet aging is a simple, but brilliant, process, and we aren’t shocked that it’s a trendy way to prep steak. After butchering, sub primal cuts of steak (large sections, like the ribeye or strip loin) are vacuum-sealed in airtight plastic bags. These cuts then rest in a carefully controlled, refrigerated environment for anywhere from a few days to a couple of weeks.
But don’t let the simplicity fool you! During this aging period, the meat’s natural enzymes go to work, breaking down tough muscle fibers.
This process translates to a beautifully tender steak without any of the moisture loss or the bold and funky flavors of the dry-aging process. The result? A reliably juicy steak with a clean, classic beef flavor.
Wet-Aged and Sous Vide Steak
If you’re after unparalleled tenderness, look no further than the sous vide method combined with wet-aged steak. Sous vide is a French culinary technique where food is vacuum-sealed and cooked in a temperature-controlled water bath.
Here’s why the European steak house practice of sous vide loves a wet-aged steak:
- Even Cooking: You’ll get edge-to-edge perfection throughout your steak without worrying about an overcooked outside.
- Juicy Results: As your wet-aged steak is already packed with moisture, the sous vide keeps that goodness locked in.
- Flavor on Point: Sous vide lets you focus on nailing that perfect doneness while preserving your steak’s delicious, wet-aged flavor.
Sous Vide Steak Instructions
- Season: Pat your steak dry and season generously with salt and pepper (and your favorite steak seasoning, if you have one!).
- Seal: Place the steak in a sous vide bag, removing as much air as possible.
- Cook: Immerse your sealed steak in a water bath preheated for your desired doneness (around 130°F for medium-rare). Cooking times will vary, but allow at least an hour.
- Sear: Take your steak out of the bag and pat it dry again. Get a skillet or cast iron pan blazing hot and sear the steak for about a minute per side, just to get a gorgeous crust.
Order Blue Steak at Y.O. Ranch Steakhouse
Speaking of the perfect sear, let’s talk about the well-known Y.O. Ranch Steakhouse in downtown Dallas, and our dinner menu’s legendary option, the blue steak! A “blue” steak is prepared by giving it a lightning-fast sear while the interior remains extremely rare and cool. To achieve this expertly (and safely!), many steakhouses, including Y.O. Ranch Steakhouse, use exceptionally high-temperature broilers that would be difficult to replicate at home.
So, if you want to get the best taste of the blues, stop in at our downtown Dallas steakhouse for one of the best steak experiences in Texas.
Experience Perfect Steak from the Y.O. Ranch
If you’re hankering for that authentic, expertly prepared ranch-to-table taste, and didn’t quite nail it with our sous vide steak instructions, then it’s time to get a table at Y.O. Ranch Steakhouse! Whether you’re planning a celebratory dinner, visiting Dallas as a conference attendee or just want a special date night out in Dallas, our downtown steakhouse has the dinner menu you need.
Enjoy cuts from ethically raised cattle, cooked to perfection over a blazing mesquite fire. It’s the ultimate Texas steak experience — make your online reservations today!
