Dry-aged Bone-in Strip 18oz Recipe
Recipe information
Make Dry-aged Bone-in Strip 18oz in just 45m. Indulge in our Dry-Aged Bone-In Strip, a luscious 18oz cut that promises a symphony of rich, beefy flavors. Expertly aged to enhance tenderness and depth, this steak is beautifully charred to perfection, delivering a savory crust that gives way to a juicy, melt-in-your-mouth interior. Served with your choice of decadent sides, it’s an unforgettable dining experience for steak lovers.
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Ingredients
Steak Ingredients
Cooking Instructions
1. Preparation
Remove the steak from the refrigerator and let it sit at room temperature for about 30-60 minutes before cooking. This helps it cook more evenly.
2. Seasoning
Generously season both sides of the steak with kosher salt and freshly ground black pepper. Let it sit for 15 minutes to absorb the seasoning.
3. Searing the Steak
Heat a cast-iron skillet or heavy pan over medium-high heat. Add olive oil and allow it to heat until shimmering.
4. Cooking the Steak
Place the steak in the hot skillet and sear for about 4-5 minutes on one side until a golden-brown crust forms. Flip the steak and cook for another 4-5 minutes for medium-rare, adjusting the time based on your desired doneness.
5. Basting
In the last couple of minutes of cooking, add butter and rosemary to the skillet. As the butter melts, use a spoon to baste the steak with the melted butter and rosemary.
6. Resting
Remove the steak from the skillet and let it rest on a cutting board for at least 5-10 minutes. This allows the juices to redistribute.
7. Serving
Slice the steak against the grain and serve with your favorite sides.
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