Dry Aged New York Strip, 14 Oz. Recipe
dry aged 45 days
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Ingredients
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Main Ingredients
Equipment
Method
Preparation
- 1
Bring Steak to Room Temperature
Remove the dry aged New York strip steak from the refrigerator and allow it to sit at room temperature for about 30-60 minutes before cooking. This ensures even cooking.
- 2
Season the Steak
Generously season both sides of the steak with kosher salt and freshly ground black pepper. If desired, add fresh rosemary sprigs on top for additional flavor.
Cooking
- 3
- 4
- 5
- 6
Check Temperature
Insert a meat thermometer into the thickest part of the steak. For medium-rare, the internal temperature should reach 130-135°F (54-57°C).
- 7
Rest the Steak
Once the steak reaches your desired doneness, remove it from the skillet and let it rest on a cutting board for at least 5-10 minutes. This allows the juices to redistribute.
- 8
Slice and Serve
After resting, slice the steak against the grain and serve immediately. Enjoy your perfectly cooked dry aged New York strip!