Restaurants›SR Prime Steakhouse›16oz. Dry Aged Ny Recipe

16oz. Dry Aged Ny Recipe

Inspired by SR Prime Steakhouse

Time1h 25m

Serves1

Make 16oz. Dry Aged Ny Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak & Finish

1 piece 16 oz bone-in New York strip (dry-aged, 21–35 days)1 1/2 tbs Kosher salt1 tsp Freshly ground black pepper2 tbs Neutral oil with high smoke point (canola, grapeseed, or avocado)2 tbs Unsalted butter4 each Garlic cloves (crushed with skin on)3 each Fresh thyme sprigs1 tsp Finishing flaky sea salt (Maldon or similar)

Method

Steak & Finish

Bring steak to temperature

Remove the dry-aged NY strip from the refrigerator and pat dry with paper towels. Leave it on a rack on a tray at room temperature for 45–60 minutes to take the chill off; this helps it cook evenly.

Season

Just before cooking, season all surfaces of the steak generously with the kosher salt, pressing it lightly so it adheres. Grind the black pepper over both sides.

Preheat pan

Place a heavy-bottomed skillet (cast iron preferred) over high heat and let it get very hot for 5 minutes. The pan should be smoking faintly when ready. Meanwhile, warm the neutral oil in a small pourable container so it spreads easily.

Sear the steak

Add the oil to the hot skillet and swirl to coat. Carefully place the steak in the pan, laying it away from you to avoid splatter. Sear without moving for 2.5–3 minutes until a rich brown crust forms. Flip and sear the other side for 2.5 minutes.

Render fat and baste

If the cut has a fat cap or heavy edge, hold the steak with tongs and press the fat edge into the pan for 30–45 seconds to render and crisp. Reduce heat to medium-high. Add the butter, crushed garlic cloves, and thyme to the pan. As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the steak with the melted butter and aromatics for 1.5–3 minutes, spooning over the top to build flavor and color.

Check doneness

Use an instant-read thermometer inserted into the thickest part of the steak: 115–120°F for rare, 125°F for medium-rare, 135°F for medium. For a 16 oz dry-aged NY, plan on reaching 120–125°F for medium-rare after resting. Remove the steak from the pan 5°F below your target temperature as it will continue to rise while resting.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 8–10 minutes to allow juices to redistribute.

Finish and slice

While resting, spoon any flavored butter from the pan over the steak. After resting, slice the steak against the grain into 1/2-inch thick slices. Sprinkle a light pinch of flaky sea salt over each slice to finish.

Serve

Arrange slices on a warm plate and serve immediately with pan juices or optional sides. Leftover juices may be spooned over the steak for extra flavor.