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Steaks Recipe

Inspired by Blacklock Shoreditch

Time1h

Serves2

Dry Aged up to 55 days - we use the whole animal to make something of everything.

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Ingredients

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Steak Preparation

2 pieces Dry-aged ribeye steaks2 tbs Kosher salt1 tbs Freshly ground black pepper2 tbs olive oil

Optional Marinade (for enhanced flavor)

4 cloves Garlic cloves, minced1 tbs Fresh rosemary, chopped1 tbs Fresh thyme, chopped1/2 cup (120 ml) Red wine (or balsamic vinegar)

Method

Steak Preparation

Season the Steaks

Generously season both sides of the dry-aged ribeye steaks with kosher salt and freshly ground black pepper. Let them sit at room temperature for about 30 minutes to allow the seasoning to penetrate.

Preheat the Grill or Skillet

While the steaks are resting, preheat your grill or skillet over medium-high heat. If using a skillet, add the olive oil and let it heat until shimmering.

Sear the Steaks

Once the grill or skillet is hot, place the steaks on it. Sear each side for about 4-5 minutes, depending on your desired level of doneness (4 minutes for medium-rare, 6 minutes for medium).

Rest the Steaks

After searing, remove the steaks from the grill or skillet and let them rest on a cutting board for at least 10 minutes before slicing. This allows the juices to redistribute for a juicier steak.

Optional Marinade Preparation

Mix Marinade Ingredients

In a bowl, combine minced garlic, chopped rosemary, chopped thyme, and red wine (or balsamic vinegar). Mix well to create the marinade.

Marinate the Steaks

If you choose to marinate, place the seasoned steaks in a shallow dish, pour the marinade over them, and let them marinate in the refrigerator for at least 1 hour, or ideally overnight for maximum flavor.