Dry Age Steak Recipe

Preparation of Dry Age Steak

1. 1

   Prepare the Steak

   Remove the dry-aged steak from the refrigerator and let it sit at room temperature for about 1 hour before cooking. This allows for more even cooking.

2. 2

   Season the Steak

   Generously season both sides of the steak with kosher salt and freshly ground black pepper.

3. 3

   Sear the Steak

   In a large skillet, heat the olive oil over high heat until shimmering. Carefully add the steak to the skillet, searing it for about 4-5 minutes on one side until a crust forms.

4. 4

   Flip and Baste

   Turn the steak over and add the butter and rosemary to the pan. As the butter melts, use a spoon to baste the steak with the melted butter for about 4-5 minutes for medium-rare.

5. 5

   Check for Doneness

   Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C). Adjust cooking time as needed for your desired doneness.

6. 6

   Rest the Steak

   Remove the steak from the pan and let it rest on a cutting board for about 10 minutes before slicing. This helps retain the juices.

7. 7

   Serve

   Slice the steak against the grain and serve warm. Pair with your choice of two contorni.