Steaks Recipe

Time1h

Serves4

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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1
Choosing the Right Steaks
Select dry-aged beef steaks that are at least 1.5 inches thick. Ribeye, T-bone, or filet mignon are excellent choices.
2
Seasoning
Generously season both sides of the steaks with kosher salt and black pepper. Let them sit at room temperature for about 30 minutes to enhance the flavor.
3
Optional Marinade
If using the optional marinade, blend minced garlic, chopped rosemary, chopped thyme, and red wine vinegar in a bowl. Place the steaks in a resealable bag or a shallow dish and pour the marinade over them. Marinate for at least 2 hours in the refrigerator or overnight for best results.

4
Preheating the Grill or Pan
Preheat your grill to high heat or a cast-iron skillet over medium-high heat. Add olive oil to the skillet if using.
5
Cooking the Steaks
Place the steaks on the grill or skillet. Cook for about 4-5 minutes on one side to achieve a nice sear. Flip the steaks and cook for another 4-5 minutes for medium-rare, or longer depending on your desired doneness.
6
Resting the Steaks
Once cooked to your liking, remove the steaks from the heat and let them rest for at least 5-10 minutes. This allows the juices to redistribute.