Dry-aged Australian Barley-fed Bone-in Striploin Recipe
Make Dry-aged Australian Barley-fed Bone-in Striploin Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bedrock Origin — Beef & Prep
Finishing & Serving
Method
Bedrock Origin — Beef & Prep
- 1
Bring to temperature
Remove the dry-aged bone-in striploin from refrigeration and let it come to room temperature for 1 to 2 hours (target internal temp ~55°F/13°C). Pat the entire surface dry with paper towels to expose the dry-aged crust.
- 2
Pre-salt
Evenly sprinkle 1 1/2 tablespoons kosher salt over all surfaces of the striploin. Let rest on a rack while other ingredients are prepared. This pre-salting draws flavors into the meat and helps create a crust.
- 3
Season
Combine the remaining 1/2 tablespoon kosher salt, 2 teaspoons coarsely ground black pepper, and 1 teaspoon garlic powder. Lightly brush the striploin with 2 tablespoons neutral oil, then rub the seasoning mixture evenly over all surfaces, pressing into the meat to adhere.
- 4
Preheat oven and pan
Set a heavy oven-safe skillet or cast-iron pan over high heat on the stovetop. Preheat oven to 375°F (190°C). Let the pan become very hot until it is smoking lightly (about 7–10 minutes) to ensure an immediate sear.
- 5
Sear the striploin
Add 1 tablespoon neutral oil to the hot pan and swirl. Place the striploin fat-cap side down and sear undisturbed for 2–3 minutes until a deep brown crust forms. Rotate to sear each side and the bone-facing surfaces (about 2 minutes per face). Use tongs to hold the striploin on its edges to render and brown the fat and connective tissue for 30–60 seconds per edge. Total searing time should be 8–10 minutes.
- 6
Add aromatics and butter
Reduce heat slightly. Add 4 tablespoons unsalted butter, 4 smashed garlic cloves, 4 thyme sprigs, and 2 rosemary sprigs to the pan. As the butter foams, tilt the pan and spoon the melted butter and aromatics over the striploin continuously for 60–90 seconds to build flavor and color on the crust.
- 7
Roast to temperature
Transfer the skillet with the striploin into the preheated oven. Roast until the internal temperature reaches your target: 120–122°F (49–50°C) for rare, 128–130°F (53–54°C) for medium-rare, or 135–137°F (57–58°C) for medium. For a 2–2.5 kg bone-in striploin, expect 20–35 minutes; begin checking after 15 minutes with an instant-read thermometer inserted into the thickest part, not touching bone.
- 8
Rest the beef
Remove the striploin from the oven and transfer to a cutting board. Tent loosely with foil and let rest 20–25 minutes. Carryover cooking will raise internal temp ~3–6°F (2–3°C) and redistribute juices. Reserve pan drippings for sauce if desired.
Finishing & Serving
- 9
Carve
Using a sharp slicing knife, cut along the bone to remove the bones if you prefer boneless slices, or slice with the bone intact. Cut against the grain into 1/2-inch to 3/4-inch thick steaks. For presentation, trim any excessively charred edges and arrange on a warm platter.
- 10
- 11
Serve
Serve immediately while warm. Recommend accompaniments: roasted root vegetables, creamed spinach, or pommes purée.