Recipe: Dry-aged Steak
Overview
Prep/Cook Time:
3 days/6-8 minutes
Makes:
2 Servings
Course:
Main
You don’t have to start out with a dry-aged steak, but for this recipe I did. To check out my post on how to dry-age, go here.
Ingredients:
1 strip steak (or any kind of cut you like)
2 Tbsp oil (neutral oil such as avocado oil)
Pepper, to taste
3 Tbsp of unsalted butter
3 cloves garlic, cut in half
5-6 sprigs of fresh thyme
Instructions:
Take steak out of the fridge, let rest for 30 minutes so it can temper and cook more evenly.
Season with pepper.
Get cast-iron skillet screaming hot on medium/high heat. You know it is ready when you see smoke coming off the surface of the pan.
Add oil into skillet.
Place steak in pan, on the side of the fat cap for about 30-45 seconds. Turn onto the other short side of the steak.
Place steak down on first side and leave untouched for 2 minutes.
Turn steak over to final side, and at the same time, add butter, garlic and thyme.
Turn down heat a bit (so you don’t brown the butter), tilt pan towards you so all the butter and aromatics gather in one place and use a spoon to constantly baste the steak (see image below) for another 2 minutes.
Finish cooking until it is at the temperature you desire. I like 140 for medium rare.
Let rest for 5 minutes, slice into pieces and finish with Maldon flaky finishing salt.
Basting with butter and aromatics