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Ingredients
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Beef Preparation
Method
Dry Aging Process
- 1
Preparing the Steak
Choose a USDA Prime New York Strip Steak, ideally with a good amount of marbling for the best flavor. Trim any excess fat if necessary.
- 2
Salting the Steak
Generously rub kosher salt all over the steak to help draw out moisture and create a dry aging environment. Use about 3 tablespoons.
- 3
Aging Setup
Wrap the steak loosely in cheesecloth or place it on a wire rack inside a refrigerator set to 34°F (1°C) to 38°F (3°C). Ensure good air circulation around the meat.
- 4
Dry Aging
Allow the steak to age for 38 days. This process will intensify the flavor and tenderness of the meat. Check periodically for any off smells or mold, and adjust as needed.
Cooking Instructions
- 5
- 6
Seasoning Before Cooking
Just before cooking, season the aged steak with freshly ground black pepper to taste.
- 7
Cooking the Steak
Sear the steak for about 4-5 minutes on each side for medium-rare, adjusting the time based on your preferred doneness.
- 8
Resting the Steak
Remove the steak from heat and let it rest for at least 10 minutes before slicing. This allows juices to redistribute throughout the meat.
- 9
Serving
Slice against the grain and serve. Optionally, pair with sides like roasted vegetables or a classic steak sauce.
