21 Day Dry Aged Kansas City Strip Recipe

Cooking Instructions

1. 1

   Dry Aging Preparation

   Place the Kansas City strip steak in a dry aging bag and seal tightly. Store it in the refrigerator for 21 days for optimal flavor.

2. 2

   Season the Steak

   After 21 days, remove the steak from the bag, pat it dry with paper towels, and season generously with kosher salt and black pepper on both sides.

3. 3

   Sear the Steak

   Heat olive oil in a cast iron skillet over high heat. Once the oil is hot, add the steak and sear for about 4-5 minutes on each side for medium-rare, or until the desired doneness is achieved.

4. 4

   Rest the Steak

   Remove the steak from the skillet and let it rest for 5-10 minutes before slicing to allow the juices to redistribute.