Best Dry Aged Steaks Recipes
DRY-AGED RIB-EYE STEAKS WITH EMERIL'S MAITRE D'HOTEL BUTTER
Emeril's signature rib-eye steak is pan-grilled, then roasted to perfection and topped with lemon-infused butter. The recipe appears in his book "From Emeril's Kitchens." Try serving it with Emeril's Mashed Potatoes.Also try:Pan-Roasted Filet Mignons with Potato-Walnut Confit, Port Wine Reduction, Stilton Cheese, and Shallot Rings
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together oil and Emeril's Original Essence or Creole seasoning to combine. Rub oil mixture all over steaks and place in a shallow dish. Cover dish with plastic wrap and refrigerate at least 4 hours and up to overnight.
- Bring steaks to room temperature 30 minutes before ready to cook.
- Preheat a grill pan to medium-high heat. Preheat oven to 450 degrees.
- Place steaks on grill pan. Cook, turning once, 4 to 6 minutes per side. Transfer steaks to a large ovenproof skillet or baking sheet; transfer to oven and roast until internal temperature of steaks reaches 140 degrees on an instant-read thermometer, 3 to 5 minutes. Remove steaks from oven and set temperature to broil.
- Place a slice of butter on each steak; transfer steaks to broiler and broil until butter just starts to melt, 20 to 30 seconds. Serve immediately, garnished with parsley.
DRY-AGED STEAKS
Steps:
- 4 days before... Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours. Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3 days. Change the paper towels again if it becomes damp and sticks to the steak. An hour before cooking, remove the steak from the refrigerator and remove the paper towels. Thirty minutes before cooking, sprinkle the steak on both sides with the kosher salt and pepper. Grill over high heat to desired doneness.
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