Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, sheree's cast iron quick dry aged steak. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Heat your cast iron skillet to high heat. You'll be searing your steak in the skillet, so get it as hot as you possibly can. To test if your skillet is hot enough, flick a few drops of water onto the bottom of the pan. A dry-aged, bone-in rib-eye is a thing of carnivorous beauty, equally delicious splashed with pan drippings, topped with steak sauce, or served with nothing but a sprinkle of salt and a mandatory.
Sheree's Cast Iron Quick Dry Aged Steak is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Sheree's Cast Iron Quick Dry Aged Steak is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have sheree's cast iron quick dry aged steak using 6 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Sheree's Cast Iron Quick Dry Aged Steak:
- Prepare 1 cup kosher coarse salt
- Prepare 2 TBone or New York Strip steaks… (this can be used to age and tenderize tough cuts of steaks)
- Take seasoning
- Prepare 1 sprinkle garlic powder
- Get 1 sprinkle coarse black pepper
- Get 4 tbsp unsalted butter
The steak pan from DRY AGER combines all positive material properties in one pan and delivers the best frying results. 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. Keep in mind that a dry-aged steak will not be as "bloody" as a fresh-cut steak cooked to the same doneness.
Instructions to make Sheree's Cast Iron Quick Dry Aged Steak:
- 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…
So we recommend cooking dry-aged steaks no more than medium rare. Keep in mind that a dry-aged steak will not be as "bloody" as a fresh-cut steak cooked to the same doneness. The other key to a delicious steak is heat. And since that signature sear comes from a sizzling hot pan, a cast-iron skillet is the way to go. This hearty pan gets extremely hot and also retains heat for a long time, making it the perfect vessel for steak.
So that is going to wrap it up with this exceptional food sheree's cast iron quick dry aged steak recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
