Dry-aged Strip Recipe

Time50m

Serves2

Make Dry-aged Strip Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Season the Steak
Remove the dry-aged strip steak from the refrigerator and let it come to room temperature for about 30 minutes. This ensures even cooking. Generously season both sides of the steak with kosher salt and black pepper, pressing the seasonings into the meat.

2
Heat the Pan
In a large cast-iron skillet, heat 2 tablespoons of canola oil over medium-high heat until it starts to shimmer. This indicates that the oil is hot enough for searing.
3
Sear the Steak
Carefully place the seasoned dry-aged strip steak in the hot skillet. Sear for about 4-5 minutes without moving it, allowing a crust to form.
4
Flip and Add Aromatics
Using tongs, flip the steak and add the optional butter, whole garlic cloves, and fresh thyme to the skillet. Sear the other side for an additional 4-5 minutes for medium-rare, or adjust cooking time according to your desired doneness.
5
Baste the Steak
As the steak cooks, use a spoon to baste the melting butter over the top to enhance flavor and moisture. Continue cooking until the internal temperature reaches about 130°F (54°C) for medium-rare.

6
Let it Rest
Remove the steak from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for 10 minutes. This allows the juices to redistribute.

7
Slice and Serve
After resting, slice the steak against the grain into thick slices. Serve immediately, optionally garnished with the cooked garlic and thyme from the skillet.