The PerfectAge Kitchen

Crafted with PerfectAge Prime Ground Beef Turn premium beef into the ultimate smash burger experience.With rich marbling and steakhouse-quality depth of flavor, PerfectAge Prime Ground Beef delivers bold crust, juicy centers, and unforgettable taste. 🥩 Ingredients (Makes 4 Double Smash Burgers) 1 lb PerfectAge Prime Ground Beef 🧂 Fine sea salt 🌶 Freshly cracked black pepper 🍞 4 brioche buns 🧀 8 slices American or aged cheddar 🧈 Unsalted butter (for toasting) Optional Toppings:🧅 Thinly sliced onions🥒 Dill pickles🥬 Crisp lettuce🍅 Tomato slices🥫 Signature burger sauce 🔥 Let’s Smash 1️⃣ Portion Like a Pro Divide beef into 8 loose balls (about 2 oz each).👉 Don’t overwork the meat — loose texture = tender bite.Keep chilled until cooking. 2️⃣ Heat Things Up Preheat cast iron or flat-top over high heat until lightly smoking.🔥 High heat creates that crave-worthy crust. 3️⃣ Smash & Sear Place beef balls onto hot surface.Press firmly with a spatula until thin (about ¼ inch). Season with salt and pepper.Let cook undisturbed 2–3 minutes. ✨ Watch the marbling work its magic as a deep caramelized crust forms. 4️⃣ Flip & Melt Scrape under the patty to preserve the crust.Flip once and top with cheese.Cook 1–2 minutes until melted and irresistible. 5️⃣ Toast & Build Butter buns and toast until golden. Layer it up: Bottom bun🥫 Sauce🧀 Smash patty🧀 Second smash patty🥒 Pickles & 🧅 onionsTop bun

🍽 Ingredients 🥩 1 Japanese A4 Hyogo Wagyu Ribeye (~0.8 inch / 2 cm thick, 200–250g) 🧂 Sea salt or flaky salt 🧈 Optional: small knob of unsalted butter 👨🍳 Instructions ⏱ Bring to room temperature: Remove steak from the fridge 20–30 minutes before cooking. 🧻 Prepare the steak: Pat dry, season lightly with sea salt. No oil needed. 🔥 Preheat the pan: Use a cast iron or heavy skillet over medium-high heat until very hot. 🍳 Sear the steak: 0.8 inch thick steak: 1–1.5 minutes per side for medium-rare Optional: add a knob of butter during the last 30 seconds for extra richness ⏳ Rest: Let steak rest 2–3 minutes to redistribute juices. 🔪 Slice and serve: Slice against the grain. Season lightly with salt if desired. 🥗 Serving Suggestions Simple sides: steamed vegetables, mashed potatoes, or rice Avoid heavy sauces — let the Wagyu flavor shine Take small bites to fully enjoy the buttery texture and rich flavor

 🐄 CUT Coulotte (Rump Cap)     🌡 TEMP 54°C / 129°F                         🕒 TIME 24 Hours                 🍽 SERVES 4   ▌ INGREDIENTS BEEF Dry-aged coulotte (800 g) Sea salt Freshly cracked black pepper AROMATICS Rosemary (1 sprig) Thyme (1 sprig) Butter (30 g) Neutral oil (for searing) ▌ METHOD ① SEASON & SEAL Season the coulotte lightly with salt and pepper.Add rosemary, thyme, and butter.Vacuum seal. ② SOUS VIDE Cook at 54°C / 129°F for 24 hours.Remove from bag and pat completely dry. ③ SEAR & REST Heat a pan until very hot with a small amount of oil.Sear quickly on all sides until a deep, even crust forms.Rest briefly, slice against the grain, and serve. ▌ PRO TIPS ✦ This cut is best treated with low, slow precision rather than aggressive heat.✦ A dry surface ensures a clean, restaurant-quality crust.✦ Slice against the grain to reveal the coulotte’s natural tenderness.✦ Minimal seasoning allows the dry-aged flavour to lead.

🛒 Ingredients Dry-aged picanha (rump cap) Onion Carrots Celery Bay leaves Sea salt Black pepper ⏱ Step 1: Prepare the Broth Base Chop the onion, carrots, and celery into large pieces.Add them into a large pot with enough water to fully cover the picanha.Throw in the bay leaves and bring the water to a boil over high heat. 🍖 Step 2: Slow Cook the Picanha Reduce heat to low so the broth gently simmers.Carefully place the dry-aged picanha into the pot.Let it cook slowly for about 2 hours, until the meat becomes tender and easily pierced with a fork.Once done, carefully remove the picanha from the pot. 🔪 Step 3: Slice and Season Place the cooked picanha on a cutting board.Let it rest for a few minutes to keep the juices inside.Slice the beef against the grain into serving pieces.Finish with a light sprinkle of sea salt and freshly ground black pepper before serving. 💡 Pro Tips Dry-aged beef has rich flavor — avoid heavy seasoning; salt and pepper are enough. Simmer gently — boiling too hard makes meat dry. Always slice against the grain for maximum tenderness. Resting the meat before slicing helps keep it juicy.

How to cook these rich, tender dry-aged short ribs: Ingredients• Dry-aged beef short ribs• Mild chili sauce• Soy sauce• Ketchup• Fresh rosemary & thyme• Honey• Peanut oil Method1️⃣ Mix all sauces, herbs, honey, and oil to create a marinade2️⃣ Brush the dry-aged short ribs generously with the marinade3️⃣ Seal the ribs in a vacuum bag4️⃣ Sous-vide for 24 hours at 74°C (165°F)5️⃣ Preheat oven to 180°C (356°F)6️⃣ Remove ribs from the bag and place on a baking sheet7️⃣ Reserve some of the cooking juices and pour the rest over the ribs8️⃣ Roast for 15 minutes, until beautifully crisp(Optional: finish on the grill instead of the oven) Deeply tender, rich, and full of dry-aged character.Serve with your favorite sides and enjoy. 🥩

Choose your doneness       ⌛ Start here   Looking for a better crust? ▸ Bring the steak to room temperature about 2 hours ▸ Pat the surface completely dry ▸ Season with coarse salt just before cooking       ☼ Step 1 — Sear   Is the pan hot enough? ▸ Preheat a heavy pan over medium-high until properly hot ▸ Add a small amount of oil ▸ Sear both sides until a deep, even crust forms ▸ Brown the edges for extra flavor       ⟡ Step 2 — Choose your doneness   How do you like your ribeye? ✓ Medium Rare (recommended) — 52–54°C / 126–129°F ✓ Medium — 56–58°C / 133–136°F ✓ Medium Well — 60–62°C / 140–144°F ▸ Lower the heat slightly after the crust is set ▸ Finish gently until your target temperature is reached       ⌁ Step 3 — Rest   Want it juicy when sliced? ▸ Rest for 8–10 minutes ▸ This allows the juices to redistribute ▸ Temperature will rise slightly during resting       ▸ Step 4 — Serve   ▸ Slice against the grain ▸ Finish lightly with salt (pepper optional) ▸ Keep it simple — let the ribeye speak for itself       ◼︎ Quick reminder   Dry surface · Steady heat · Proper resting  

 Ingredients: 1 Bone-In Ribeye Steak (about 1.25 inches thick) Kosher salt or sea salt Freshly ground black pepper High smoke point oil (e.g. canola, grapeseed, or beef tallow) 1 tbsp unsalted butter 2–3 garlic cloves (lightly crushed) Fresh rosemary or thyme (optional)  Step 1: Bring to Room Temperature Remove steak from the fridge and let it sit at room temperature for 30–60 minutes to ensure even cooking.  Step 2: Seasoning Pat the steak dry with paper towels. Generously season both sides with salt and pepper. For enhanced flavor and crust, you can salt the steak 10–30 minutes in advance.  Step 3: Searing in a Cast Iron or Heavy Pan  Preheat the Pan: Heat your skillet over high heat until it's smoking hot.  Sear the First Side: Add a small amount of oil. Lay the steak bone side out, and sear without moving for about 3.5 minutes, until a deep brown crust forms.  Flip and Add Aromatics: Flip the steak. Add butter, garlic, and herbs to the pan. Sear for another 3 minutes while spooning the melted butter and aromatics over the steak continuously (this is called basting).  Check Doneness: Use an instant-read thermometer to check the thickest part of the steak. For medium rare, aim for an internal temp of 130–135°F (54–57°C). If you don't have a thermometer, press the steak—it should feel springy but not too soft.  Optional Edge Sear: Hold the steak with tongs and sear the bone or fat cap side for about 30–60 seconds for extra flavor.  Step 4: Rest the Steak Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing. This allows the juices to redistribute.  Step 5: Slice and Serve Slice the steak off the bone, then slice against the grain into thick strips. Optionally sprinkle with flaky sea salt before serving.  Doneness Guide (for 1.25" thick steak): Doneness Internal Temp (°F) Time per Side Rare 120–125°F ~2.5 min Medium Rare 130–135°F ~3.5 min Medium 140–145°F ~4.5 min Medium Well 150–155°F ~5 min Well Done 160°F+ ~6 min