Dry Aged 16oz Bone In Toploin Recipe
three shrimp scampi, 25 days wet – aged 21 days dry aged oscar crab meat, asparagus, bearnaise
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Ingredients
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Steak
Shrimp Scampi
Oscar Crab Meat
Asparagus
Bearnaise Sauce
Method
Preparation of Steak
- 1
Season the Steak
Generously season the bone-in toploin steak with kosher salt and black pepper on both sides. Allow it to sit at room temperature for 30 minutes before cooking.
- 2
Sear the Steak
Heat a large skillet over medium-high heat and add olive oil. Once the oil is hot, add the steak and sear for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from heat and let it rest for 5 minutes before slicing.
Shrimp Scampi
- 3
Cook the Shrimp
In the same skillet used for the steak, lower the heat to medium and add butter. Once melted, add minced garlic and sauté for 30 seconds until fragrant. Add shrimp and cook for 2-3 minutes until they turn pink. Add white wine and lemon juice, then cook for an additional minute. Stir in chopped parsley and set aside.
Oscar Crab Meat
- 4
Prepare Crab Mixture
In a bowl, combine crab meat, mayonnaise, Dijon mustard, and Old Bay seasoning. Mix gently to combine without breaking up the crab meat too much.
Asparagus
- 5
Roast the Asparagus
Preheat your oven to 400°F (200°C). Toss asparagus spears with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 12-15 minutes, until tender and slightly crispy.
Bearnaise Sauce
- 6
Make Bearnaise Sauce
In a saucepan, combine egg yolks and white wine vinegar over low heat. Whisk continuously until the mixture thickens slightly. Gradually add melted butter, whisking constantly until the sauce is emulsified. Stir in chopped tarragon, salt, and pepper. Keep warm until serving.