Dry Aged Steak with Maple Bacon Scallops and Blue Cheese Salad

A decadent meal with home dry aged steaks.

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I think it's clear I enjoy a good steak. Really who doesn't! The fun is playing with it though so you change it up from time to time; like dry aging your steaks at home! My husband gets all the credit for the dry aging... he is our home cook for all things bacon, sausage etc and he's now branched out to meat aging! It was delicious!

We bought a rib roast from Costco and sealed it in the dry aging bags, and placed them in a dedicated fridge where we monitored the temperature and the humidity. The perfect temperature is between 1 and 3 degrees.

This one was dry aged for 45 days and it end up forming a crust of sorts on the outside. When we were ready to cut these steaks we simply cut off the outside of the meat to discard all of the crusted area and what remains within is the most flavorful steak and brilliant colour.

We cut our steaks and portioned them into meals and vacuum sealed them again to freeze. Easy, portioned out meals for easy use when you want a great steak!

As a side bar... I found this great place called Luke's Lobster. They ship flash frozen fresh seafood anywhere for a reasonable price, click the lobsters to check it out! It's giving me food envy that I did not eat these steaks with lobster.... next time! On this particular night I paired my steak with Maple Bacon Scallops which were also delicious... on to that one next!

I don't know if this is a cheat or not, but its the most delicious cheat ever. Club House Maple Bacon has the most incredible flavour and I have to stop myself from trying to put it on literally everything. I don't stop myself when it comes to scallops... the flavour is out of this world.

The cooking process I used for the scallops was a touch of water and oil in a pan. Place the seasoned scallops inside and on medium heat start cooking the scallops covered so you create a steam effect. Watch these carefully as you want the steaming to cook them almost through and once you have reached that, uncover pour out any remaining liquid, add more of the maple bacon and some oil and get a quick sear on both sized on high heat. If you don't get a great sear not to worry it better to pull them off without than over cooking them and making them rubbery. Keep the maple bacon jus at the bottom of the pan, I pour this over the scallops and steak once plated for additional flavour.

Meanwhile I pre-heat the BBQ in anticipation for my steaks. These hold so much flavour on their own, so a slight salt and pepper dusting is all I did/

Because of the aging process I found that my usual colour for a medium rare was not there but I checked the internal temp of these and did in fact hit the 130 degrees for a perfect medium rare.

I paired this with a really simple head lettuce and cabbage salad. I added avocado for pops of colour and flavour and sprinkled with blue cheese.

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