Jack’s Dry Aged Bone In New York Strip Recipe
Recipe information
Make Jack’s Dry Aged Bone In New York Strip in just 45m. Indulge in Jack’s Dry Aged Bone In New York Strip, a succulent cut of beef aged to perfection for an enhanced depth of flavor. Each bite reveals a rich, buttery texture, complemented by a smoky char from our expertly grilled preparation. Served on the bone for that extra touch of decadence, this steak is a true carnivore's delight, ready to be savored with your choice of sides for an unforgettable dining experience.
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Ingredients
For the Steak
Cooking Instructions
1. Preparing the Steak
Remove the steaks from the refrigerator and let them sit at room temperature for about 1 hour before cooking. This allows for even cooking.
2. Seasoning the Steak
Generously season both sides of the steaks with kosher salt and freshly ground black pepper. Make sure to rub the seasoning into the meat.
3. Searing the Steak
In a large cast-iron skillet, heat the olive oil over high heat until it shimmers. Add the steaks to the skillet and sear for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.
4. Adding Flavor
During the last minute of cooking, add the fresh thyme and smashed garlic cloves to the skillet. Baste the steaks with the oil and juices in the pan using a spoon.
5. Resting the Steak
Remove the steaks from the skillet and transfer them to a cutting board. Let them rest for 10 minutes before slicing to allow the juices to redistribute.
6. Serving
Slice the steak against the grain and serve with your choice of sides.
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