Taste Of Bern's Recipe

Time1h

Serves2

4oz of each: dry-aged tenderloin, 100 day-aged delmonico, dry-aged strip loin

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Ingredients

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1
Prepare the Meats
Remove all three cuts of beef from the refrigerator and let them sit at room temperature for about 30 minutes to an hour. This allows for even cooking.
2
Season the Meats
Generously season each piece of meat with kosher salt, freshly ground black pepper, and garlic powder on both sides.

3
Heat the Pan
In a large cast-iron skillet or grill pan, heat the olive oil over medium-high heat until shimmering.
4
Cooking the Meats
Place the dry-aged tenderloin in the skillet first. Sear for about 3-4 minutes on one side, then flip and cook for another 3-4 minutes for medium-rare. Remove from the skillet and let it rest.
5
Repeat for Delmonico and Strip Loin
Next, add the 100 day-aged delmonico to the skillet. Sear for 4-5 minutes on one side, flip, and cook for another 4-5 minutes. Remove and let it rest. Finally, cook the dry-aged strip loin similarly for 4-5 minutes on each side. Let it rest.

6
Plate the Meats
Slice each cut against the grain into thick slices and arrange them on a platter.
7
Garnish
Garnish with fresh rosemary sprigs and lemon wedges for added flavor and presentation.
8
Serve
Serve immediately while warm with your choice of side dishes.