Dry-aged New York Strip Recipe

Preparation and Cooking

1. 1

   Dry-Aging the Steak

   Begin by dry-aging the New York Strip steak for at least 21 days in a fridge set to 34-36°F (1-2°C). This enhances the flavor and tenderness of the meat.

2. 2

   Preparing the Steak

   Remove the steak from the fridge, and let it rest at room temperature for 1 hour before cooking.

3. 3

   Seasoning

   Generously coat the steak with kosher salt, freshly ground black pepper, and a drizzle of olive oil. Rub minced garlic, chopped rosemary, and thyme into the meat.

4. 4

   Cooking

   Preheat your grill or cast-iron skillet to high heat. Sear the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.

5. 5

   Resting

   Remove the steak from heat and allow it to rest for at least 10 minutes before slicing. This helps to redistribute the juices.

6. 6

   Serving

   Slice the steak against the grain and serve with your choice of sides.