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
- Fresh rosemary
- Preheat your oven to 375°F.
- Season the steak generously on both sides with salt and pepper.
- Heat a heavy cast-iron skillet over high heat until it's very hot.
- Add enough olive oil to coat the bottom of the skillet and let it heat up until it shimmers.
- Add the steak to the skillet and let it cook for about 2-3 minutes per side until it's nicely browned.
- Crush a few garlic cloves and add them to the skillet, along with a sprig of fresh rosemary.
- Baste the steak with the garlic and rosemary-infused oil for a minute or two.
- 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.)
- Remove the steak from the oven and let it rest for 5-10 minutes to allow the juices to redistribute.
- 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!