Sheree's Cast Iron Quick Dry Aged Steak. Let's test an idea I had about how to Dry Age Steak. Let's try to dry age steak in uncooked rice. I am using a grocery store bought bone-in ribeye steak.
Remember that the handle of a cast iron skillet often heats along with the rest of the pan, so use pot holders to grab the handle.
Dry-aging steaks goes beyond leaving them in a fridge.
Here's everything you've ever wanted to Is it possible to dry age a steak at home?
Believe it or not this is an easy recipe just subsequently the additional ones. I think the hardest allocation is to find the best ingredients so you can enjoy the delicious Sheree's Cast Iron Quick Dry Aged Steak for your breakfast with your associates or family.
You can have Sheree's Cast Iron Quick Dry Aged Steak using 6 ingredients and 10 steps. Here is how you cook that.
Ingredients of Sheree's Cast Iron Quick Dry Aged Steak
- You need 1 cup of kosher coarse salt.
- Prepare 2 of TBone or New York Strip steaks... (this can be used to age and tenderize tough cuts of steaks).
- You need of seasoning.
- Prepare 1 of sprinkle garlic powder.
- You need 1 of sprinkle coarse black pepper.
- You need 4 tbsp of unsalted butter.
In response to this question, Poll looked me in my eyes and The cast iron pan with butter and herbs helps bring out the nutty and cheese-like characteristic of the. A dry-aged steak is, as you surely guessed, aged before eating. If you're buying dry-aged steak from a grocery store, you'll want to cook it that day. Letting it sit in your fridge for a while will put the dry-aging process off-kilter.
Sheree's Cast Iron Quick Dry Aged Steak instructions
- I'M SURE I WILL GET COMMENTS REGARDING THE HEALTH BENEFITS OF SODIUM..... BUT THE SALT NEEDS TO BE COMPLETELY WASHED OFF BEFORE COOKING......
- Place steaks on a cookie sheet.... the cookie sheet should have a edge on it..
- You will not need the whole cup of Kosher Coarse salt..., liberally cover the steaks with kosher salt and leave sit for 90 minutes... the steak will age and then flavor will become much more intense.... u will also notice the texture of the meat looks like u took a meat mallet to it....
- I USE A CAST IRON SKILLET BECAUSE IT HOLDS HEAT WELL AND CAN BE PLACED IN THE OVEN. Place dry skillet in the oven at 500° allow skillet to get hot....
- RINSE ALL THE SALT FROM THE OUTSIDE OF THE STEAK... after rinsing pat steak dry... get as much visible moisture off the steak before searing.....
- take the skillet out of the oven and place on a burner set on med/ high..
- use a pastry brush... I keep an old paint brush.... paint a little clear oil on each steak (canola or veggie). Then sprinkle with seasoning.... the oil helps the seasoning to stick.... I have tried olive oil but the smoke point is very low and the oil seems to 'burn'..
- place steaks in very hot dry skillet and sear for 2 minutes without turning... it will look like it is burning but don't freak out..turn over and cook 2 more minutes..
- put butter in skillet with steaks and spoon the melted butter and juices on top of steak.... do this for about 1-2 minutes and place in the oven at 425° for 5 minutes (medium).
- steak should be about medium to medium well....
A definitive guide on how to dry age steak and beef safely in your own home. Learn the optimal dry aging set up, humidity and temperature plus which That may change as I get to know my own set up better (in terms of the intensity of the flavoring). Rub the steak on both sides with the olive oil, salt, and pepper. All Reviews for Cast Iron Pan-Seared Steak (Oven-Finished). This recipe—and a cast-iron skillet—gives you the best of both worlds.
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