Jack’s Dry Aged Bone In New York Strip Recipe
Recipe information
Make Jack’s Dry Aged Bone In New York Strip in just 1h . Indulge in Jack’s Dry Aged Bone In New York Strip, where rich, robust flavors meet tender, juicy perfection. This expertly aged cut boasts a mouthwatering marbling that melts in your mouth, delivering a savory experience with each bite. Grilled to perfection and served with a side of seasonal vegetables, this steak is a carnivore's dream come true.
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Ingredients
Main Ingredients
Cooking Instructions
1. Preparation
Remove the steaks from the refrigerator and let them come to room temperature for about 30-45 minutes before cooking. Preheat your oven to 400°F (200°C).
2. Seasoning
Generously season both sides of the steaks with kosher salt and freshly ground black pepper. Ensure the seasoning is evenly distributed.
3. Searing
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is hot but not smoking, add the steaks. Sear the steaks for about 3-4 minutes on each side until a deep brown crust forms.
4. Adding Flavor
Add garlic cloves and fresh rosemary to the skillet. Spoon some of the hot oil over the steaks as they cook.
5. Oven Finish
Transfer the skillet to the preheated oven. Cook for an additional 5-10 minutes, depending on your desired level of doneness (120°F for rare, 130°F for medium-rare, etc.).
6. Basting
In the last few minutes of cooking, add the butter to the skillet. Baste the steaks with the melted butter for added richness.
7. Resting
Remove the skillet from the oven and transfer the steaks to a cutting board. Allow them to rest for at least 10 minutes before slicing.
8. Serving
Slice the steaks against the grain and serve with your choice of sides.
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