Serves 4 to 8
Author note: Dry aged steak is a special cut of meat. Due to the process of drying it will have a different color, texture and taste than a traditional cut of steak. These differences are the reasons a dry-aged steak is special. This recipe can be easily halved or doubled depending on the amount of people being served. To ensure a perfectly cooked steak, use an oven safe thermometer that indicates when the steak has reached the desired temperature. This recipe is intended to produce medium-rare to medium cooked steaks. It is thought that dry-aged steak is at its best cooked at medium-rare, however, I enjoy it cooked to medium. Select the doneness you prefer. Below are the temperatures for a variety of steak temperatures to determine doneness.
medium-rare: 130 to 135°F
medium: 135 to 140°F
well-done: 145 to 150°F
medium-well: 155°F
4 dry- aged steaks, 1 1/2 to 1 3/4-inch thick
extra-virgin olive oil
2 tsp kosher salt, plus more for topping
pepper, to taste
1 stick (8 tablespoons) unsalted butter, sliced
1 sprig fresh sage leaves
1 sprig fresh rosemary
1 bay leaf, torn in half
30 minutes before cook time, place the steaks onto a rimmed sheet pan. Evenly season each steak with drizzles of olive oil, 1/2 teaspoon kosher salt and fresh cracked pepper to taste.
Heat the oven to 250 degrees F. When the oven is warm, insert an instant read, oven-safe thermometer into the thickest part of one of the steaks. Place the steaks into the oven and cook for 80 to 83 minutes for a medium-rare steak. 84 to 90 minutes for a medium steak. Remove the steaks from the oven and wrap in foil. Let rest for 10 minutes.
While the steak is cooking make the herbed butter. In a medium-sized skillet add the butter. Gently melt over low heat. Once melted, add the herbs and continue to warm over low heat for 10 minutes. Keep the butter warmed until ready to serve.
When ready to sear the steaks, warm your favorite searing surface to high heat. Add a tablespoon of melted butter and sear each steak for 45 seconds a side, basting the steak with the butter as it sears. Continue this process until all steaks are seared.
Place the steaks onto a cutting board and slice. Season the slices with kosher salt to taste. Serve the steak warm with ramekins of melted Herbed Butter.
