Recipes: Sheree's Cast Iron Quick Dry Aged Steak Appetizing

Tasty, Fresh, Healthy and Succulent.

Sheree's Cast Iron Quick Dry Aged Steak. Amazing flavor and intense marbling so you eat less than conventional beef. Used by the best chefs in the world. Affordable luxury perfect for the holidays.

Create some people, cooking is indeed something which is quite simple. Besides they are indeed hobbies cooking and have ability cooking that is quite, they are also smart in processing each dish so that it becomes food delicious. But there are those who cannot skillfully cook, so they must ask and see recipes that are easy to follow.

Sheree's Cast Iron Quick Dry Aged Steak IT SHOULD BE WASHED OFF THE STEAK!!!! I usually go to my butcher. Two quality steaks are expensive but it.

You can make Sheree's Cast Iron Quick Dry Aged Steak use 6 ingredients and 10 the steps. Here guides how you make it.

The main ingredient Sheree's Cast Iron Quick Dry Aged Steak as follows:

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

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. Rub all sides of the meat (like sirloin or something thin and grainy like skirt or flank steak) generously and then let it sit.

Steps Sheree's Cast Iron Quick Dry Aged Steak

  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....

Dry-aged steak is touted as having a far more tender texture and richer, beefier flavors than unaged beef. I had tasters taste steaks aged for various lengths of time. Our USDA Prime, Dry Aged Bone-In Strips have a mellow taste that only comes from the longstanding process of dry aging steaks. For the connoisseur that prefers a leaner steak this is an excellent choice for sharing with friends! I used beef fillets for this experiment of a quick fast way to dry age steaks at home, in your own kitchen.