Edward’s Cooking Tips
General cooking Instructions
Most of my steaks are quite versatile and be cooked in any traditional cookware and method. Here are some general cooking tips.
A cast iron pan is great to use because it gives the most even heat distribution.
A sous vide is a great tool to use to achieve the maximum tenderness and the most even edge to edge temperature in any cut of meat.
Allow meat to be close to room temperature before cooking.
Be sure to allow meat to rest before slicing.
Individual Cut Tips
Denver steak
Denver steaks do well direct seared on a hot cast iron pan or grill. Aim for about 4.5-5 minutes total cooking time flipping every 30 seconds for medium rare. Rest for 7-10 minutes before slicing against the grain.
They are also great reverse seared. Use low temp 200-225F grill (indirect heat) or oven for about an hour to get internal temp to 125F. Then remove from heat and rest for 10 minutes. Then sear over direct heat about a minute per side, to get crust. Rest for 7-10 minutes before slicing against the grain.
The Denver steak comes from a Pasture raised Angus Chuck Primal that is made up of multiple muscles. All but one muscle is carefully stripped away to leave a sub-primal that a Denver Steak comes from. Because of its location, the muscle gets a lot of blood supply, does very little work, and is sandwiched between the short ribs and the rib eye. This creates a steak that is nicely marbled and tender. The dry aging process makes this cut even more tender and flavors become more bold with a nice beefy profile with just a mild touch of dry aged earthiness.
8-9oz.
“Did the reverse sear on them this time around. Texture was awesome, definitely reminiscent of a short rib.” @aretorow13
Pork chops
The pork chops are great on a cast iron pan set to high heat. As pan is heating up, place the pork chop fat cap down on the pan. The fat will render into the pan to be used as cooking oil. Once pan is coated and hot, place the first side down to sear. I suggest flipping every 30 seconds for total cooking time of 4.5 minutes. Remove from heat, and pour all the oil in pan back on the pork as it rests 7 minutes before slicing.
Berkshire Heritage Pork dry aged creates flavors that are incredible. Reminiscent of uncured bacon, wonderful umami aroma, and more tender than its unaged counterpart. The fat will melt in your mouth. Cut 1.25-1.5” thick these are Pasture raised and never fed antibiotics or hormones.
“Pork rib chops, boneless, aged 40+ days. Some of the best I've eaten in a long time... from @edwardsagedmeats... #notanad just a fan.” @chefaz
“Soooo good! Best damn pork chop I’ve ever had!” @aretorow13
“These pork chops were amazing!” @chrisciapciak
“Best pork chop I’ve had, and I hate pork.” @bearangel88
“They have not invented words that can accurately describe how good this 45 day dry aged porkchop was. Thank you for bringing a small piece of heaven to earth.” @richardismarketing
Dry Aged Beef Crack
Once formed into patties, the best way to cook these are in a cast iron/regular pan. This allows the fat and juices to help baste the patty as it cooks.
Dry Aged Beef Crack is a proprietary special blend of ground beef. It is made up of 7 different cuts of dry aged and non-dry aged beef and fat in specific ratios, and then put through a specific grind process. The result is a spectacular blend that is extremely beefy, has umami flavors, and is remarkably tender.
16oz.
“Edward’s Aged Beef was incredibly tender, with a pure beef flavor. Not a ton of dry aged funk, but the pate like texture justified the time on the shelf.” @nicksolares
“The wagyu burger was just one note...buttery, where’s yours was buttery, cheesy, and intense beef flavor” @iam_carrrlo
“The Beef Crack was possibly the best ground beef I’ve ever had.” @johnsmith
Picanha and NY Strip Steak
The Picanha and NY Steaks are great on a cast iron pan, set to high heat. As pan is heating up, place the steak fat cap down on the pan. The fat will render into the pan to be used as cooking oil. Once pan is coated and hot, place the first side down to sear. I suggest flipping every 30 seconds for total cooking time of 5.5-6 minutes. Remove from heat, and pour all the oil in pan back on the steak as it rests 7 minutes before slicing.
The Picanha steak comes from a Pasture raised Angus Top Sirloin Primal and the whole Picanha (Top Sirloin Cap) is carefully stripped away. Because of its location, the muscle gets a lot of blood supply and does almost no work. This creates a steak that is nicely marbled and very tender. Then the cut gets my dry age touch for 21 days for a nice balance of flavor profile and tenderness. This will have just a light touch of dry age flavor, but will be beefy, sweet, succulent, and tender.
8oz. And 10oz portions
Picanha is a triangular wedge shape muscle which creates more variations in shape and form depending where the steak is cut from. Regardless of shape, all steaks will have the same flavor, aroma, and tenderness.
“WTF is that Picanha?! Intense flavor, clearly aged but no funk, the fat was great, really good!” @bearangel88
“Man the Picanha was the bomb! Super super juicy and delicious!” @chefthiagoquir
“The Picanha was juicy as hell, and so tender, aged 21 days, there was just enough of the dry aged flavor to make it a flavor bomb in every bite!” @20shadesofchristiangold
Rib Eye Steaks and Tomahawks
The rib eye and tomahawk steaks are usually a bigger more finely marbled cut of meat. Because of this I suggest the use of either a cast iron pan or grill set to medium high. Once pan or grill is hot, place steak in pan or grill flipping every 30 seconds for total cooking time of 6 minutes for rib eyes and 12-15 minutes for Tomahawk. Rest for 7 minutes for rib eye and 10 minutes for tomahawk before slicing.
The tomahawks also do very well with a indirect heat reverse sear method. Use low temp 200-225F grill (indirect heat) or oven for about an hour to get internal temp to 115F. Then remove from heat and rest for 10 minutes. Then sear over direct heat about a minute per side, to get crust. Rest for 7-10 minutes before slicing against the grain.
Pasture raised Angus Rib Eye Dry Aged on the Bone for 100 days. Through the aging process this cut becomes much more tender. Flavors become more complex; bold beefy flavor with notes of earthiness, mushroom, and parmesan.
16-17oz, 20oz
“No contest! This is the best flavored prime rib eye you can get. A Umai bag will never replicate the experience, highly recommend to try.” @s.a.m.e.polo
“We ate the rib eyes tonight and they were INCREDIBLE! The steak was like butter!” @bwalcks
“Finally ate those 100 day ribeyes, absolutely excellent!” @harryhansen26
Lamb Chops
Best way is to reverse sear the whole rack. Then sear over direct heat on a pan or grill.
When doing reverse sear, 200-225F, for about 45 minutes, on a sheet pan uncovered.The reverse sear can be done in the oven or grill. Once time is up, take lamb out of the oven/grill and let cool/rest for 10 minutes. During this time you can get your pan/grill hot as it can go.
Use a little oil to coat the lamb, then sear until nice crust is formed. Rest 7-10 minutes before slicing.
Domestic 100% pasture raised Copper Creek Lamb Chop. The dry aging process increases tenderness succulence, and imparts sweet and nutty flavors, while “gaminess” is also reduced significantly. All lambs are from local farms and Pasture raised, and never fed antibiotics or hormones.
7 bones at 26oz.
“It was spectacular! #perfection!” @zinfandel1958
Filet Mignons and Petit Tenderloins
These cuts are best done in a cast iron pan over high heat. As pan is heating, placed White Gold in pan to melt and render fat into cooking oil. Once pan is hot and oil is hot place the steak in pan, flipping every 30 seconds for total 4.5-5 minutes total cooking time. Remove steak from pan, pour oil in pan over steak as it rests for 5-7 minutes before slicing.
