16oz Dry Aged Bone In New York Strip Recipe

Inspired by Malio's

Time1h

Serves1

Make 16oz Dry Aged Bone In New York Strip Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Remove Steak from Fridge
Take the 16 oz bone-in New York strip steak out of the refrigerator and let it sit at room temperature for about 30-45 minutes to ensure even cooking.
2
Season the Steak
Sprinkle kosher salt, freshly ground black pepper, garlic powder, and smoked paprika evenly over both sides of the steak. Rub the seasoning into the meat gently.

3
Heat the Grill or Pan
Preheat your grill or a cast-iron skillet over high heat until it's very hot, about 5-10 minutes.
4
Add Olive Oil
Drizzle olive oil over the surface of the grill or skillet just before adding the steak to prevent sticking.
5
Sear the Steak
Place the steak on the hot grill or skillet. Sear for 4-5 minutes on one side without moving it to develop a nice crust.
6
Flip the Steak
Using tongs, flip the steak and cook for an additional 3-5 minutes for medium-rare, adjusting time according to your desired doneness.
7
Check Internal Temperature
Use a meat thermometer to check the internal temperature of the steak. Aim for 130°F (54°C) for medium-rare.
8
Rest the Steak
Remove the steak from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat.

9
Plate the Steak
Slice the steak against the grain and plate it. Optionally, garnish with a sprig of fresh rosemary or thyme.
10
Serve
Serve immediately and enjoy your perfectly cooked dry-aged bone-in New York strip steak!