Dry-Aged USDA Prime NY Strip Steak Recipe

There's nothing quite like the flavor of a perfectly cooked dry-aged USDA Prime NY Strip Steak. This cut of meat is known for its marbling, tenderness, and rich, beefy flavor that can only come from being dry-aged for several weeks. Here's a recipe that will help you showcase the natural flavor of this beautiful cut of beef:


  • 1 dry-aged USDA Prime NY Strip Steak, about 1 1/2 inches thick
  • Salt and pepper
  • Olive oil
  • Garlic
  • Fresh rosemary


  1. Preheat your oven to 375°F.
  2. Season the steak generously on both sides with salt and pepper.
  3. Heat a heavy cast-iron skillet over high heat until it's very hot.
  4. Add enough olive oil to coat the bottom of the skillet and let it heat up until it shimmers.
  5. Add the steak to the skillet and let it cook for about 2-3 minutes per side until it's nicely browned.
  6. Crush a few garlic cloves and add them to the skillet, along with a sprig of fresh rosemary.
  7. Baste the steak with the garlic and rosemary-infused oil for a minute or two.
  8. Transfer the skillet to the preheated oven and roast the steak for 6-8 minutes until it reaches your desired level of doneness. (For medium-rare, aim for an internal temperature of 130-135°F.)
  9. Remove the steak from the oven and let it rest for 5-10 minutes to allow the juices to redistribute.
  10. Slice the steak against the grain and serve immediately.

There you have it, a simple yet elegant recipe that will let the flavor of your dry-aged USDA Prime NY Strip Steak shine. Enjoy!