Kansas City Recipe

Remove the 16 oz dry-aged bone-in strip from the refrigerator 45–60 minutes before cooking and leave it uncovered on a rack. Allow it to come to near room temperature for even cooking and to let the exterior dry slightly for better sear.

Pat the steak thoroughly dry with paper towels, especially around the bone and edges. Trim any small loose pieces of dried surface crust if desired, but keep the flavorful aged crust intact.

Season both sides and the exposed fat and bone edge generously with kosher salt (about 2 tablespoons total) and freshly ground black pepper. Press seasoning into the meat so it adheres.

Preheat oven and pan

Preheat the oven to 400°F (200°C). Place a heavy ovenproof skillet (cast-iron preferred) on the stovetop over medium-high heat for 3–5 minutes until very hot. Add oil to the pan and swirl to coat.

Sear steak

Carefully place the steak into the hot pan, laying it away from you to avoid splatter. Sear undisturbed for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side for 2½–3 minutes. If the fat edge is thick, hold the steak with tongs and render the fat by searing the edge for about 1–2 minutes until golden and slightly caramelized.

Add butter and aromatics

Add the unsalted butter, crushed garlic, thyme and rosemary to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter and aromatics over the top of the steak continuously for 30–60 seconds to baste and build flavor.

Finish in oven

Transfer the skillet to the preheated oven. Roast until the steak reaches your target internal temperature measured in the thickest part away from the bone: 120–124°F (49–51°C) for rare, 125–129°F (52–54°C) for medium-rare, or 130–135°F (54–57°C) for medium. For a 16 oz bone-in strip about 1½–2 inches thick, expect roughly 6–10 minutes in the oven depending on thickness and desired doneness. Check early with an instant-read thermometer.

Remove the skillet from the oven and transfer the steak to a cutting board. Tent loosely with foil and rest for 8–10 minutes. Resting lets juices redistribute and the carryover cooking raises the internal temperature a few degrees.

While the steak rests, spoon any pan juices and melted butter from the skillet into a small bowl. Discard the garlic cloves (they’ll be mellow) or slice and serve with the steak if you like.

Slice the steak across the grain into ¼–½ inch slices, taking care around the bone. Sprinkle lightly with coarse finishing salt (about ½ teaspoon) and additional fresh cracked pepper to taste.

Serve warm, optionally spooning some of the reserved butter and pan juices over the slices for extra richness.