Dry Aged Strip Loin Recipe

Bring to room temperature

Remove the dry-aged strip loin from the refrigerator at least 60–90 minutes before cooking (longer if the roast is larger) so its internal temperature evens out. Pat the surface dry with paper towels to remove any excess moisture.

Trim and score

If the fat cap is excessively thick (>1 in / 2.5 cm), trim to about 1/4–1/2 inch (6–12 mm) thickness while preserving an even fat layer. Lightly score the fat in a crosshatch pattern without cutting into the meat to help render the fat and prevent curling.

Season

Generously season all sides of the strip loin with kosher salt and coarsely ground black pepper. If using, sprinkle garlic powder lightly over the meat. Press seasonings into the surface so they adhere. For best flavor, season at least 40 minutes before cooking or up to overnight uncovered in the refrigerator (if doing overnight, reduce initial salt to 1–1.5 tbs and keep refrigerated).

Preheat oven

Position an oven rack in the middle and preheat to 120°C (250°F). Place a wire rack on a rimmed baking sheet to allow air circulation beneath the roast.

Low oven roast

Place the seasoned strip loin on the wire rack and insert a probe thermometer into the thickest part, avoiding bone. Roast in the preheated oven until the internal temperature reaches 10–15°C (20–25°F) below your target final temperature: 46–49°C (115–120°F) for rare finish, 52–54°C (125–130°F) for medium-rare. This typically takes 45–90 minutes depending on roast size; monitor the thermometer closely.

Rest briefly before sear

Remove the roast from the oven and let it rest 10 minutes while you preheat a heavy skillet or cast-iron pan over high heat. The brief rest evens juices and lets the exterior dry for a better sear.

Sear

Add the neutral oil to the very hot cast-iron pan and swirl to coat. Place the roast fat-side down first (if bone-in, sear the fat cap and exposed bone edges) and sear for 60–90 seconds until deeply browned and crusted. Turn and sear all sides (including ends) 30–60 seconds each, using tongs to hold the roast on edges. During the last 60–90 seconds of searing, add the butter, rosemary, thyme and crushed garlic to the pan. Tilt the pan and spoon the melted butter and aromatics over the meat continuously (basting) to build flavor and color.

Finish to target temperature

If the internal temperature is still slightly below target after the sear, transfer the roast back to the oven or reduce heat under the pan and continue cooking briefly, monitoring the probe, until it reaches your final desired temperature (for medium-rare target 54–57°C / 130–135°F). Remove from heat immediately to avoid overcooking.

Final rest and season

Transfer the roast to a cutting board and tent loosely with foil. Rest for 10–15 minutes to allow carryover cooking and juice redistribution. Finish with flaky sea salt to taste just before slicing.

Deglaze

While the roast rests, pour off excess fat from the skillet leaving browned bits. Place the hot skillet over medium-high heat, add the red wine (120 ml) and scrape up browned fond with a wooden spoon. Reduce the wine by about half (2–3 minutes).

Make sauce

Add the beef stock (240 ml) and bring to a simmer, reducing until slightly thickened (3–5 minutes). Reduce heat to low. Swirl in the cold butter (30 g) a few pieces at a time to emulsify the sauce and give it a glossy finish. Taste and season with salt and pepper as needed.

Strain and serve

If desired, strain the sauce through a fine mesh sieve into a warm container. Spoon sauce alongside sliced strip loin or serve in a sauce boat.

Carve

Remove any twine if used. Position the roast with the bone (if present) to one side. Using a sharp carving knife, cut parallel to the bone to remove the strip as whole or slice perpendicular to the grain into 1–1.25 inch (2.5–3 cm) thick steaks. For presentation, cut at a slight angle.

Plate

Arrange slices on a warm platter, sprinkle with flaky sea salt and optionally spoon pan sauce alongside. Serve immediately with chosen accompaniments.