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Easiest Way to Cook Tasty Sheree's Cast Iron Quick Dry Aged Steak

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Sheree's Cast Iron Quick Dry Aged Steak. Amp Up the Flavor In Your Next Meal With American Wagyu or Northwest USDA Prime. Exceptional Quality American Wagyu to Northwest Beef. Chicago Steak Co™ Delivers Only The World's Finest Beef.

Sheree's Cast Iron Quick Dry Aged Steak 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. The scent is just as rich, nutty, and acorn-like as a steak that's been dry-aging for over a month, with a touch of sweetness. 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. It's of kosher coarse salt.
  2. It's of TBone or New York Strip steaks... (this can be used to age and tenderize tough cuts of steaks).
  3. Prepare of seasoning.
  4. It's of sprinkle garlic powder.
  5. Prepare of sprinkle coarse black pepper.
  6. You need of unsalted butter.

Before cooking, rinse the meat thoroughly in cold water to remove all. Here is how you can achieve that. 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.

Sheree's Cast Iron Quick Dry Aged Steak instructions

  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....

This hearty pan gets extremely hot and also retains heat for a long time, making it the perfect vessel for steak. Turn heat to high under pan. Pat both sides of steak dry again. After a certain point, dry aged steak turns from a delight to a delicacy. Meaning - the more funky it gets, the fewer people it will appeal to.

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