{"id":1755,"date":"2016-10-14T15:53:14","date_gmt":"2016-10-14T13:53:14","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/boeuf-vieilli-a-sec-recette\/"},"modified":"2016-10-14T15:53:14","modified_gmt":"2016-10-14T13:53:14","slug":"boeuf-vieilli-a-sec-recette","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/","title":{"rendered":"Pr\u00e9paration correcte du b\u0153uf Dry Aged"},"content":{"rendered":"<h2>Acheter du Dry Aged \u2013 B\u0153uf chez Gustini<\/h2>\n<p><a href=\"\/themen-und-saisonales\/grill-spezialitaeten.html\">Porterhouse, R\u00f4ti ou Rib Eye \u2013 En un clic, trouvez ici du b\u0153uf Dry Aged dans notre boutique en ligne !<\/a><\/p>\n<p>La viande de b\u0153uf s\u00e9ch\u00e9e \u00e0 l&rsquo;air libre devient juteuse, tendre comme du beurre et a un go\u00fbt tr\u00e8s aromatique. Mais nombreux sont les clients qui nous demandent : Comment puis-je pr\u00e9parer le Dry Aged ? Voici quelques conseils pour la cuisine :<\/p>\n<h2>Comment puis-je cuire le Dry Aged ?<\/h2>\n<figure id=\"attachment_9391\" aria-describedby=\"caption-attachment-9391\" style=\"width: 450px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-9391 size-large\" src=\"\/blog\/wp-content\/uploads\/2016\/10\/Kann-ich-Dry-Aged-Fleisch-braten-02a-450x450.jpg\" alt=\"steak-dry-aged\" width=\"450\" height=\"450\"><figcaption id=\"caption-attachment-9391\" class=\"wp-caption-text\">Un plaisir exquis : Steak Dry Aged<\/figcaption><\/figure>\n<p>Avant de commencer, pr\u00e9chauffez le four \u00e0 80\u00b0 C et sortez la viande du r\u00e9frig\u00e9rateur. Nous recommandons \u00e9galement aux d\u00e9butants en cuisine de se procurer un <strong>thermom\u00e8tre \u00e0 viande<\/strong>. Ceux qui utilisent un thermom\u00e8tre \u00e0 viande peuvent servir \u00e0 leurs invit\u00e9s le degr\u00e9 de cuisson parfait : que ce soit saignant, \u00e0 point, medium ou bien cuit. Le steak doit \u00eatre \u00e0 <strong>temp\u00e9rature ambiante<\/strong>. Sortez-le du r\u00e9frig\u00e9rateur \u00e0 l&rsquo;avance !<\/p>\n<p>Ensuite, placez une grande po\u00eale (sans huile d&rsquo;abord !) sur la plaque de cuisson et laissez-la chauffer. Ensuite, ajoutez une cuill\u00e8re \u00e0 caf\u00e9 d&rsquo;huile d&rsquo;olive dans cette <strong>po\u00eale chaude<\/strong> et faites saisir la viande \u00e0 feu vif.&nbsp; Le steak doit cuire <strong>une minute sur chaque face<\/strong>. Puis, il montrera de belles marques de cuisson croustillantes. Il peut maintenant \u00eatre retir\u00e9 de la po\u00eale&#8230; Ins\u00e9rez le thermom\u00e8tre \u00e0 viande, placez-le sur un plat ou sur une plaque et enfournez-le dans le <strong>four pr\u00e9chauff\u00e9 \u00e0 80\u00b0 C<\/strong>. Laissez-le cuire jusqu&rsquo;\u00e0 ce que la temp\u00e9rature \u00e0 c\u0153ur d\u00e9sir\u00e9e soit atteinte.<\/p>\n<p>Pour une <strong>temp\u00e9rature \u00e0 c\u0153ur<\/strong> de 45\u00b0C \u00e0 50\u00b0C, la viande est <strong>saignante<\/strong>, de 50\u00b0C \u00e0 60\u00b0C la viande est <strong>\u00e0 point,<\/strong> et au-del\u00e0 de 60\u00b0C elle est <strong>bien cuite<\/strong>.<\/p>\n<h2>Puis-je griller du Dry Aged ?<\/h2>\n<figure id=\"attachment_9390\" aria-describedby=\"caption-attachment-9390\" style=\"width: 450px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-9390 size-large\" src=\"\/blog\/wp-content\/uploads\/2016\/10\/Kann-ich-Dry-Aged-Fleisch-braten-01-450x450.jpg\" alt=\"Dry-Aged-Fleisch-auf dem Grill\" width=\"450\" height=\"450\"><figcaption id=\"caption-attachment-9390\" class=\"wp-caption-text\">Feu et flammes : Dry Aged Beef au grill<\/figcaption><\/figure>\n<p>Bien s\u00fbr ! Les steaks de c\u00f4te de b\u0153uf et T-Bone appr\u00e9cient d&rsquo;\u00eatre pr\u00e9par\u00e9s sur le grill. Avant de les placer sur la grille, assurez-vous que les <strong>charbons<\/strong> sont <strong>enti\u00e8rement incandescents<\/strong>. Grillez vos steaks \u00e0 une chaleur aussi \u00e9lev\u00e9e que possible de chaque c\u00f4t\u00e9 ! Une fois le degr\u00e9 de cuisson souhait\u00e9 atteint, placez la viande sur le c\u00f4t\u00e9, dans la <strong>chaleur indirecte<\/strong>. Ins\u00e9rez le thermom\u00e8tre \u00e0 viande dans le steak et laissez-le jusqu&rsquo;\u00e0 ce que la <strong>temp\u00e9rature \u00e0 c\u0153ur<\/strong> souhait\u00e9e soit atteinte.<\/p>\n<p><!-- END --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Procurez-vous du Dry Aged Beef \u2013 des steaks juteux et tendres comme du beurre sur Gustini. Pour une cuisson parfaite, utilisez un thermom\u00e8tre \u00e0 viande et faites r\u00f4tir \u00e0 haute temp\u00e9rature. Pour le gril, attendez que les braises soient ardentes avant de cuire.<\/p>\n","protected":false},"author":2,"featured_media":1754,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1755","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-italiennes-favorites"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pr\u00e9paration correcte du b\u0153uf Dry Aged - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pr\u00e9paration correcte du b\u0153uf Dry Aged - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Procurez-vous du Dry Aged Beef \u2013 des steaks juteux et tendres comme du beurre sur Gustini. Pour une cuisson parfaite, utilisez un thermom\u00e8tre \u00e0 viande et faites r\u00f4tir \u00e0 haute temp\u00e9rature. Pour le gril, attendez que les braises soient ardentes avant de cuire.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2016-10-14T13:53:14+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/kann-ich-dry-aged-fleisch-braten-01.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Pr\u00e9paration correcte du b\u0153uf Dry Aged\",\"datePublished\":\"2016-10-14T13:53:14+00:00\",\"dateModified\":\"2016-10-14T13:53:14+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/\"},\"wordCount\":420,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"articleSection\":[\"Recettes italiennes favorites\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/\",\"url\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/\",\"name\":\"Pr\u00e9paration correcte du b\u0153uf Dry Aged - Gustini - Passione italiana\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#website\"},\"datePublished\":\"2016-10-14T13:53:14+00:00\",\"dateModified\":\"2016-10-14T13:53:14+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Startseite\",\"item\":\"https:\/\/www.gustini.fr\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pr\u00e9paration correcte du b\u0153uf Dry Aged\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#website\",\"url\":\"https:\/\/www.gustini.fr\/blog\/\",\"name\":\"Gustini - Passione italiana\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.gustini.fr\/blog\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\",\"name\":\"Gustini - Passione italiana\",\"url\":\"https:\/\/www.gustini.fr\/blog\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/gustini.fr\/blog\/wp-content\/uploads\/2024\/01\/Gustini_Logo_RGB_Black.png\",\"contentUrl\":\"https:\/\/gustini.fr\/blog\/wp-content\/uploads\/2024\/01\/Gustini_Logo_RGB_Black.png\",\"width\":2775,\"height\":1601,\"caption\":\"Gustini - Passione italiana\"},\"image\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.gustini.fr\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\",\"name\":\"Jens Depenau\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/8bbe828d9188aa5aa279d183bb452dcd5b165e5eb717d14ab69783c90d2e2f49?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/8bbe828d9188aa5aa279d183bb452dcd5b165e5eb717d14ab69783c90d2e2f49?s=96&d=mm&r=g\",\"caption\":\"Jens Depenau\"},\"url\":\"https:\/\/www.gustini.fr\/blog\/author\/jde\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Pr\u00e9paration correcte du b\u0153uf Dry Aged - Gustini - Passione italiana","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/","og_locale":"fr_FR","og_type":"article","og_title":"Pr\u00e9paration correcte du b\u0153uf Dry Aged - Gustini - Passione italiana","og_description":"Procurez-vous du Dry Aged Beef \u2013 des steaks juteux et tendres comme du beurre sur Gustini. Pour une cuisson parfaite, utilisez un thermom\u00e8tre \u00e0 viande et faites r\u00f4tir \u00e0 haute temp\u00e9rature. Pour le gril, attendez que les braises soient ardentes avant de cuire.","og_url":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/","og_site_name":"Gustini - Passione italiana","article_published_time":"2016-10-14T13:53:14+00:00","og_image":[{"width":600,"height":600,"url":"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/kann-ich-dry-aged-fleisch-braten-01.jpg","type":"image\/jpeg"}],"author":"Jens Depenau","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"Jens Depenau","Dur\u00e9e de lecture estim\u00e9e":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/#article","isPartOf":{"@id":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/"},"author":{"name":"Jens Depenau","@id":"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe"},"headline":"Pr\u00e9paration correcte du b\u0153uf Dry Aged","datePublished":"2016-10-14T13:53:14+00:00","dateModified":"2016-10-14T13:53:14+00:00","mainEntityOfPage":{"@id":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/"},"wordCount":420,"commentCount":0,"publisher":{"@id":"https:\/\/www.gustini.fr\/blog\/#organization"},"articleSection":["Recettes italiennes favorites"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/","url":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/","name":"Pr\u00e9paration correcte du b\u0153uf Dry Aged - Gustini - Passione italiana","isPartOf":{"@id":"https:\/\/www.gustini.fr\/blog\/#website"},"datePublished":"2016-10-14T13:53:14+00:00","dateModified":"2016-10-14T13:53:14+00:00","breadcrumb":{"@id":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/boeuf-vieilli-a-sec-recette\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Startseite","item":"https:\/\/www.gustini.fr\/blog\/"},{"@type":"ListItem","position":2,"name":"Pr\u00e9paration correcte du b\u0153uf Dry Aged"}]},{"@type":"WebSite","@id":"https:\/\/www.gustini.fr\/blog\/#website","url":"https:\/\/www.gustini.fr\/blog\/","name":"Gustini - Passione italiana","description":"","publisher":{"@id":"https:\/\/www.gustini.fr\/blog\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.gustini.fr\/blog\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/www.gustini.fr\/blog\/#organization","name":"Gustini - Passione italiana","url":"https:\/\/www.gustini.fr\/blog\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.gustini.fr\/blog\/#\/schema\/logo\/image\/","url":"https:\/\/gustini.fr\/blog\/wp-content\/uploads\/2024\/01\/Gustini_Logo_RGB_Black.png","contentUrl":"https:\/\/gustini.fr\/blog\/wp-content\/uploads\/2024\/01\/Gustini_Logo_RGB_Black.png","width":2775,"height":1601,"caption":"Gustini - Passione italiana"},"image":{"@id":"https:\/\/www.gustini.fr\/blog\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.gustini.fr"]},{"@type":"Person","@id":"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe","name":"Jens Depenau","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/8bbe828d9188aa5aa279d183bb452dcd5b165e5eb717d14ab69783c90d2e2f49?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/8bbe828d9188aa5aa279d183bb452dcd5b165e5eb717d14ab69783c90d2e2f49?s=96&d=mm&r=g","caption":"Jens Depenau"},"url":"https:\/\/www.gustini.fr\/blog\/author\/jde\/"}]}},"jetpack_featured_media_url":"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/kann-ich-dry-aged-fleisch-braten-01.jpg","_links":{"self":[{"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/posts\/1755","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/comments?post=1755"}],"version-history":[{"count":0,"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/posts\/1755\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/media\/1754"}],"wp:attachment":[{"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/media?parent=1755"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/categories?post=1755"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/tags?post=1755"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}