How to Prepare Delicious Sheree's Cast Iron Quick Dry Aged Steak

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Sheree's Cast Iron Quick Dry Aged Steak. Great recipe for Sheree's Cast Iron Quick Dry Aged Steak. I definitely did not create this recipe but I wanted a good steak. the salt is meant to preserve, tenderize, and age the steak. IT SHOULD BE WASHED OFF THE STEAK!!!!

Sheree's Cast Iron Quick Dry Aged Steak Rub all sides of the meat (like sirloin or something thin and grainy like skirt or flank steak) generously and then let it sit. One consequence is that they will quickly become dry if you overcook them. So we recommend cooking dry-aged steaks no more than medium rare. You can have Sheree's Cast Iron Quick Dry Aged Steak using 6 ingredients and 10 steps. Here is how you cook it.

Ingredients of Sheree's Cast Iron Quick Dry Aged Steak

  1. You need 1 cup of kosher coarse salt.
  2. It's 2 of TBone or New York Strip steaks... (this can be used to age and tenderize tough cuts of steaks).
  3. It's of seasoning.
  4. You need 1 of sprinkle garlic powder.
  5. Prepare 1 of sprinkle coarse black pepper.
  6. You need 4 tbsp of unsalted butter.

Keep in mind that a dry-aged steak will not be as "bloody" as a fresh-cut steak cooked to the same doneness. Is it possible that butter dry aged steak can be better than a real dry aged steak? Few meals are more iconic than a hearty cast-iron steak dinner. When paired with smashed potatoes, roasted asparagus and a wedge salad, steak is the perfect way to indulge.

Sheree's Cast Iron Quick Dry Aged Steak step by step

  1. I'M SURE I WILL GET COMMENTS REGARDING THE HEALTH BENEFITS OF SODIUM..... BUT THE SALT NEEDS TO BE COMPLETELY WASHED OFF BEFORE COOKING......
  2. Place steaks on a cookie sheet.... the cookie sheet should have a edge on it..
  3. 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....
  4. 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....
  5. 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.....
  6. take the skillet out of the oven and place on a burner set on med/ high..
  7. 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'..
  8. 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..
  9. 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).
  10. steak should be about medium to medium well....

While you can always visit the best steakhouse in your state, it's pretty simple and satisfying to make steak at home. If you've never cooked steak before, it can be a little intimidating. Dry aged meats require very specific conditions in order to do their thing, and you can only properly dry age larger sub-primal cuts, not individual steaks (you can read the article to learn why). What the home-fridge method does is dry brine the meat, or as I like to call it, deep season it. A cast-iron pan holds and retains heat especially well, helping to brown the steak more evenly.