Dry Aged Bone-in Kansas City Strip Recipe

Preparation Instructions

1. 1

   Dry Aging the Steak

   1. Start with a high-quality bone-in Kansas City strip steak. Wrap it loosely in cheesecloth and place it on a rack in the refrigerator. Allow it to age for a minimum of 21 days, up to 45 days for a more pronounced flavor. Ensure the fridge is set to a temperature of 34-38°F (1-3°C) and has good air circulation.

2. 2

   Bringing the Steak to Room Temperature

   2. On the day of cooking, remove the steak from the refrigerator and unwrap it from the cheesecloth. Let it sit at room temperature for about 1 hour to ensure even cooking.

3. 3

   Seasoning the Steak

   3. Generously season both sides of the steak with kosher salt and black pepper. Press the seasoning into the meat to enhance flavor absorption.

4. 4

   Preheating the Grill

   4. Preheat your grill to high heat, around 450-500°F (232-260°C). If using a charcoal grill, allow the coals to burn down until they are covered with white ash.

5. 5

   Cooking the Steak

   5. Brush the grill grates with olive oil to prevent sticking. Place the steak on the grill and sear for about 4-5 minutes on each side for medium-rare, or until it reaches an internal temperature of 130-135°F (54-57°C).

6. 6

   Adding Aromatics

   6. During the last minute of cooking, add the fresh thyme and crushed garlic cloves directly onto the steak to infuse flavor.

7. 7

   Resting the Steak

   7. Once cooked to your desired doneness, remove the steak from the grill and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat.

8. 8

   Serving the Steak

   8. Slice the steak against the grain and serve it with your favorite side dishes.