Easy Recipes to Elevate Dry-Aged Steak – DryAgingBags™ | The Best Way To Dry Age Meat At Home

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Easy Recipes to Elevate Dry-Aged Steak

Dry-aged steak is a treat for the senses. Its rich flavors and tender texture deserve simple recipes that allow its natural characteristics to shine while elevating the experience even further. In this blog, we'll share some easy recipes that perfectly complement and showcase your dry-aged steak.

1. Classic Dry-Aged Steak (Pan-Seared)

Ingredients:

  • Dry-aged steaks, 1.5 to 2 inches thick
  • Sea salt
  • Freshly ground black pepper
  • Vegetable or grapeseed oil
  • 2 tablespoons unsalted butter
  • Fresh thyme sprigs
  • Fresh rosemary sprigs
  • 2-3 garlic cloves, crushed with skin on

Directions:

  1. Remove steaks from the refrigerator and let them reach room temperature, approximately 30 minutes.
  2. Preheat your oven to 375°F (190°C).
  3. Season steaks liberally with sea salt and freshly ground black pepper.
  4. In a large oven-safe skillet, heat oil over medium-high heat until shimmering.
  5. Carefully place steaks in the skillet, sear each side for 2-3 minutes until well-browned, and transfer the skillet to the preheated oven.
  6. Cook steaks until they reach the desired internal temperature (130°F/54°C for medium-rare).
  7. Transfer steaks to a plate and tent with foil. Allow them to rest for 5-10 minutes.
  8. While the steaks rest, return the skillet to medium heat, add butter, thyme, rosemary, and garlic. Baste the steaks with the melted butter and herb mixture right before serving.

 

2. Dry-Aged Steak with Blue Cheese Compound Butter

Ingredients:

  • Dry-aged steaks
  • Sea salt
  • Freshly ground black pepper
  • Vegetable or grapeseed oil
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons crumbled blue cheese
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon minced garlic

Directions:

  1. Prepare and cook the dry-aged steaks using the pan-sear method above.
  2. While the steaks are resting, mix softened butter, blue cheese, parsley, and garlic to form a compound butter.
  3. Shape the butter mixture into a log, wrap with plastic wrap, and refrigerate for 10-15 minutes.
  4. Once the steaks are rested, place a slice of the chilled blue cheese compound butter on top of each steak to melt. Serve immediately.

3. Dry-Aged Steak with Chimichurri Sauce

Ingredients:

For the chimichurri sauce:

  • 1 cup fresh parsley, packed
  • 1/2 cup fresh cilantro, packed
  • 3-4 garlic cloves, chopped
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and pepper, to taste

For the steaks:

  • Dry-aged steaks
  • Sea salt
  • Freshly ground black pepper
  • Vegetable or grapeseed oil

Directions:

  1. In a food processor, pulse the parsley, cilantro, and garlic until finely chopped. Add the olive oil, red wine vinegar, crushed red pepper flakes, salt, and pepper; pulse until fully combined.
  2. Prepare and cook the dry-aged steaks using the pan-sear method above.
  3. Serve the steaks topped with chimichurri sauce or on the side as a dipping sauce.

These three simple recipes celebrate the robust flavors and unparalleled tenderness of dry-aged steaks. Each dish allows the dry-aged steak to take center stage while complementing it with classic, crowd-pleasing accompaniments. Experiment with these recipes and discover your favorite way to savor the unmatched taste of dry-aged steak.

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