Aged Steaks & Coloration

Here at The Ore House, we have several different levels of steak aging. These various aging times and methods apply directly to the steaks that you have purchased. There are dry aged and wet aged steaks available, there are some that are aged for 30 days and some that are aged for 60 days. These aging times and methods are important to achieve the desired final product, but can also have some other effects, namely the coloring of the meat. 

Red meat products are somewhat like sliced apples. Their color can change rapidly, even though the product is still safe and wholesome. The aging of meat can make this discoloration, or "browning" occur more rapidly. The longer aging time ensures that the meat is tender but also has other effects that make it more prone to discoloration. As all of our steaks are hand-cut and then wrapped in butcher paper for you, they can begin to immediately change color as the meat is exposed to oxygen in the air, and even the lighting can have an effect. 

Although your steaks may begin to turn brown in some spots quite quickly, this does not mean that they are spoiled. It just means that they have been exposed to some oxygen and a chemical reaction has changed the pigment of some of the meat structure. They are still very much safe to eat though. 

The USDA generally recommends the following for storage of raw meats:

-Raw ground meats and variety meats can be refrigerated 1 to 2 days.
-Raw roasts, steaks, and chops (beef, veal, lamb, and pork) can be refrigerated for 3 to 5 days.

Color change can be an indicator of spoiling, but it alone does not mean the meat is spoiled. The best indicator of spoilage is an off odor. Dry aged steaks have a different smell from wet aged steaks, so also be aware of that difference when judging a steak's odor. A spoiled product also can be sticky or tacky to the touch, or it may be slimy. If meat has developed these characteristics, it should be discarded. A use-by date on a package is also a good guideline.

Seasoning Your Steaks

Seasoning Your Steaks

Begin by allowing the steak to sit at room temperature for 30 minutes. This will allow the steak to get a nice sear to lock in moisture. Give the steak a light coating with a high smoke point oil. Canola and vegetable oil are common to use. A nice light coating of oil gives the seasoning something to hold on to, and it also gives the steaks a beautiful char or crust. 

Once lightly oiled, season all sides of the steak with your favorite seasoning. The thicker the steak, the heavier the seasoning to penetrate all the way through. At The Ore House we generally use coarse kosher salt and ground black pepper, but use whatever you like! Cooking is supposed to be fun, so have fun with your seasonings to change it up if you'd like!

Steak Temperature Chart

Cooking your Steaks

We like a flavorful char or crust on our steaks with a medium rare, warm red center. To achieve that, we always sear with high heat, then finish at medium low heat until the desired doneness is reached.


FOR COOKING INDOORS:

Begin by seasoning your steak and following the instructions above for doing so. While your steak is sitting at room temperature, preheat your oven to 300 degrees. Find an oven safe sauté pan or cast-iron pan that is more than large enough to hold the steak that you're cooking. Add a small amount of your desired oil to the pan. Heat the pan over high heat until you start to see the oil begin to smoke. 

When you see a small amount of smoke coming from the pan, it is time to sear. Gently add the seasoned, room temperature steak to the hot oiled pan. Allow the steak to sear in your pan over high heat. It is ok to lift the steak to look at the char that you are achieving. We look for a dark brown crust. 

Once the steak is seared on the first side, to a dark brown color, flip the steak, and place the pan and steak into the 300-degree oven to cook to your desired doneness. The residual heat in the pan will sear the second side of the steak while is is in the oven. 

Use the pictured temperature to doneness guide if you're not sure what temperature correlates to the doneness you like. Time is determined by the thickness of the steak so it is best to use a probe thermometer to check the internal temperature. The thinner the steak, the less time it will take to reach your desired doneness. Make sure that the tip of the probe is in the center of the thickest part of the steak to get an accurate reading. Once the steak is cooked to your desired doneness, rest for 5 minutes then serve!


FOR GRILLING OUTDOORS:

Begin by seasoning your steak and following the instructions above for doing so. While your steak is sitting at room temperature, begin preheating your grill. Preheat the grill to the highest temperature available.

Once your grill is preheated, place your steak on the hottest part of the grill. Sear the steak until it develops a dark brown crust on the first side. Once the desired crust and char is reached, flip the steak and reduce the heat of the grill to medium low. The residual heat in the grill will sear the second side of the steak. 

Finish cooking at a medium low temperature until your desired doneness is reached. Use the pictured temperature to doneness guide if you're not sure what temperature correlates to the doneness you like. Time is determined by the thickness of the steak so it is best to use a probe thermometer to check the internal temperature. The thinner the steak, the less time it will take to reach your desired doneness. Make sure that the tip of the probe is in the center of the thickest part of the steak to get an accurate reading. Once the steak is cooked to your desired temperature and doneness, rest for 5 minutes then serve!

Preparing Your Sides, Dessert, Steak Sauces, and Seafood

The sides we provide are all designed to be reheated in the aluminum pans that you receive them in. 

MAC & CHEESE/GREEN CHILE AND BACON MAC & CHEESE

Begin by preheating your oven to 350 degrees. Remove the cardboard lid from the foil pan and discard. Stir the Mac & Cheese to break it up some and allow for better heat flow to the product. Once the oven is preheated, place the pan of Mac & Cheese, without the lid, into the oven. 

Bake for 10 minutes and then stir. Return pan to the oven for another 10 minutes to finish heating. Remove Mac & Cheese from the oven and stir a final time. The Mac & Cheese should be heated through to 165 degrees and ready to enjoy! If it is not quite hot enough yet, return to the oven until the desired temperature is reached. Be careful not to overheat as the cheese will begin to expel oils. If this happens, a little milk or heavy cream can be used to bring the Mac & Cheese back together. 

BALSAMIC BRUSSELS SPROUTS

Begin by preheating your oven to 350 degrees. Remove the cardboard lid from the foil pan and discard. Stir the Brussels Sprouts to break them up some and allow for better heat flow to the product. Once the oven is preheated, place the pan of Brussels Sprouts, without the lid, into the oven. 

Bake for 10 minutes and then stir. Return pan to the oven for another 12 minutes. Remove Brussels Sprouts from the oven and stir a final time. The Brussels Sprouts should be heated through to 165 degrees. If they are not quite hot enough yet, return to the oven until the desired temperature is reached. Once the Brussels Sprouts have been reheated, either pour the balsamic vinaigrette included over the Brussels Sprouts in the pan or toss in a separate bowl. Now they are ready to enjoy!

ROASTED GARLIC MASHED POTATOES

Begin by preheating your oven to 350 degrees. Remove the cardboard lid from the foil pan and discard. Stir the Mashed Potatoes to break them up some and allow for better heat flow to the product. Once the oven is preheated, place the pan of Mashed Potatoes, without the lid, into the oven. 

Bake for 10 minutes and then stir in the demi-glace that is provided in a small plastic cup. Return the Mashed Potatoes with the demi-glace to the oven for another 10 minutes. Remove Mashed Potatoes from the oven and stir a final time. The Mashed Potatoes should be heated through to 165 degrees and ready to enjoy! If they are not quite hot enough yet, return to the oven until the desired temperature is reached. Be careful not to overheat as it will begin to expel oils. If this happens, a little milk or heavy cream can be used to bring it back together.

SOUTHWEST CREAMED CORN

Begin by preheating your oven to 350 degrees. Remove the cardboard lid from the foil pan and discard. Once oven is preheated, place the Creamed Corn in the oven and bake for 10 minutes. Remove and stir. Return to oven for another 6 minutes. Remove from oven and stir for a final time. The Creamed Corn should be heated through to 165 degrees. If it is not hot enough yet, then return to oven until desired temperature is reached. Be careful not to overheat as it will begin to expel oils. If this happens, a little milk or heavy cream can be used to bring it back together.

PEACH COBBLER

Begin by preheating your oven to 350 degrees. Remove the cardboard lid from the foil pan and discard. Once oven is preheated, place the cobbler in the oven and bake for 10 minutes. The cobbler filling should just be bubbling a bit. If it isn't there yet, then continue to bake in 2 minute intervals. 

Once your cobbler is hot, remove it from the oven and transfer to your desired dish or eat it right out of the foil pan. And don't forget to add that Cream Bean Berry vanilla ice cream to it!

DARK CHOCOLATE MARQUISE

This dessert is meant to be eaten cold, so no more to do for this one. But you can have some fun plating this one if you would like. Use the raspberry compote and the bourbon anglaise to create a restaurant quality looking dish at home. Send us what you come up with!

STEAK SAUCES

To reheat the steak sauces, we suggest using a small saute pan or small saucepan. Simply pour the sauces into the pan of your choice and place over low heat. Heat until the sauce begins to bubble, or in the case of the Shallot Marmalade, is heated through. Be careful not to overheat the Pepper Sauce or Mushroom Sage as they may break. If either of these sauces begin to break, whisk a small amount of heavy cream or milk into them to bring them back together.

LOBSTER

There are several ways to cook your lobster. We typically steam ours, but you can also grill it at the same time you are doing your steaks. 

To steam the lobster, get a pan that has a lid or cover. Fill the pan with about 1/2 inch of water and place a lemon half in. Place the pan over high heat until the water begins to boil. Once the water is boiling, turn the heat to low. Place the lobster in the pan and then cover. This will steam the lobster and the lemon will add some citrus notes to it. Continue to cook the lobster until the meat is firm and opaque, or 135 degrees. 

To grill the lobster, rub the meat with oil and season to your liking. Using direct medium heat, start by grilling the lobster with the flesh side directly on the grill. Leave for about 5 minutes. Then flip the tail over so it is now sitting as it naturally would with the shell on the grill. Grill for another 5 minutes. This is generally enough time to achieve the firm and opaque meat we are seeking, but if not, then just continue to cook until the meat reaches 135 degrees.

KING CRAB

Crab is an item that is already cooked, so you need only to reheat it. You can do this by steaming it, grilling it, or baking it. The only thing you need to know is to reheat the crab to an internal temperature of 165 degrees. If you are steaming it, follow the setup guidelines as listed above for steaming lobster. For grilling, simply place somewhere on your grill and heat to the internal temperature of 165 degrees. For baking, place in a 350 degree oven and wait for it to come up to temperature.

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Allergens

SALAD
- Garlic, Pepper, Gluten

MAC & CHEESE/GREEN CHILE AND BACON MAC & CHEESE
- Dairy, Eggs, Gluten, Onion, Pepper, Peppers (Green Chile and Bacon Only)

BALSAMIC BRUSSELS SPROUTS
- Shallot, Pepper, Mustard

ROASTED GARLIC MASHED POTATOES
- Dairy, Garlic

SOUTHWEST CREAMED CORN
- Dairy, Onion, Pepper, Peppers

PEACH COBBLER
- Dairy, Gluten

DARK CHOCOLATE MARQUISE
- Dairy, Gluten, Eggs

PEPPER SAUCE
- Dairy, Pepper, Onion, Fish

SHALLOT MARMALADE
- Shallot, Pepper, Dairy, Fish, Peppers, Garlic, Gluten

MUSHROOM SAGE CREAM SAUCE
- Dairy, Onion, Garlic, Pepper, Fish, Mushrooms