Are you ready to elevate your steak game? Dry-aged beef offers an unparalleled depth of flavor, a tenderness that melts in your mouth, and a luxurious culinary experience you won't soon forget. While the idea of dry-aging might seem intimidating, this recipe simplifies the process, allowing you to enjoy this gourmet treat from the comfort of your own kitchen. This easy recipe is perfect for a special occasion or a quick, delicious weeknight dinner. Get ready to experience the rich, umami notes of perfectly dry-aged beef!
What You’ll Need:
This recipe assumes you've already dry-aged your beef; if not, you can easily purchase dry-aged cuts from most quality butchers.
- 1 (1-inch thick) dry-aged ribeye steak (approximately 12-16 ounces) - The ribeye is a fantastic choice for dry-aging due to its marbling. A New York strip or even a tenderloin would work well too!
- 2 tablespoons olive oil - Opt for extra virgin olive oil for the best flavor.
- 1 teaspoon kosher salt - Kosher salt is ideal because the larger crystals allow for even seasoning.
- 1/2 teaspoon freshly ground black pepper - Freshly ground black pepper brings a vibrant peppery flavor.
- 2 tablespoons unsalted butter - For that extra richness and incredible flavor.
- 2 sprigs fresh rosemary - Rosemary pairs perfectly with beef. Thyme or sage are also delicious substitutes.
- 2 cloves garlic, smashed - Adds a savory depth to the finished steak.
Cooking Instructions:
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Prepare the Steak: Pat the dry-aged steak dry with paper towels. This is crucial for achieving a good sear. Generously season both sides with salt and pepper.
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Sear the Steak: Heat the olive oil in a heavy-bottomed skillet (cast iron is best!) over high heat until it just begins to smoke. Carefully place the steak in the hot skillet and sear for 3-4 minutes per side, until a deep brown crust forms. This step creates the beautiful Maillard reaction and locks in the juices.
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Reduce the Heat and Add Aromatics: Reduce the heat to medium-low. Add the butter, rosemary, and garlic to the skillet. Tilt the pan and spoon the melted butter over the steak for about 2-3 minutes per side, basting continuously. This process infuses the beef with incredible flavor and keeps it moist.
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Check for Doneness: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for 130-135°F; medium is 140-145°F; and well-done is 160°F or higher.
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Rest the Steak: Once the steak reaches your desired doneness, remove it from the skillet and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
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Serve and Enjoy: Slice the steak against the grain and serve immediately. You can pair it with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.
Cooking Tips for the Best Dry-Aged Beef:
- Don't overcrowd the pan: Make sure there's enough space in the skillet for the steak to sear properly. If needed, sear in batches.
- Use a meat thermometer: This is the most accurate way to ensure your steak is cooked to your liking.
- Let it rest: Resist the urge to cut into the steak immediately after cooking. Allowing it to rest is key to achieving optimal tenderness and flavor.
Variations:
- Add a glaze: For an extra touch of sweetness and complexity, try brushing the steak with a balsamic glaze during the last few minutes of cooking.
- Spice it up: Add a pinch of cayenne pepper or some red pepper flakes to the seasoning for a kick.
- Herb variations: Experiment with different herbs, such as thyme, sage, or oregano.
Nutritional Information (per serving, approximate):
This will vary depending on the size and cut of the steak. Please consult a nutritional calculator for precise values. However, a general estimate per 4oz serving is roughly:
- Calories: 250-300
- Protein: 25-30g
- Fat: 15-20g
Enjoy this incredible recipe! Let us know in the comments how yours turned out. Happy cooking!