Directions

1. Clean and sanitize your Reserve 50 dry ager before use.

2. Run the dry ager at 37 degrees Fahrenheit and 75% humidity for 24 hours with the UV light on.
3. Leave as much fat on the loin as possible and pat it dry with paper towel.
4. Weigh the loin before placing it in the ager so you can document your yield.
5. Place the loin on a rack in the ager with enough room on all sides for good air flow.
6. Age the loin for 10 to 14 days.
7. Remove the loin from the ager and trim the pellicle as needed.
8. Weigh the loin to track your yield.
9. Cut into steaks.
10. Season steaks generously with Wild Game seasoning.
11. Sear steaks in a hot skillet for 1 minute each side.
12. Add butter, garlic cloves and thyme. Baste steaks for 2 minutes, then remove to rest.
13. Add asparagus to the pan and sauté until tender.
14. Place the steaks with the side of asparagus and a drizzle of the basting butter.
15. Garnish with chopped parsley and enjoy!