Get ready to elevate your grilling game with the mouthwatering experience of a Grilled Dry Aged Steak! Imagine sinking your teeth into a perfectly seared, juicy steak that’s bursting with flavor and tenderness. This recipe promises not just a meal, but a culinary adventure that will impress your friends and family at your next barbecue. With just a few simple ingredients and expert techniques, you can transform a humble cut of meat into a restaurant-quality dish that will leave everyone asking for seconds. Are you ready to unlock the secrets of dry aging and grilling perfection? Let’s dive into this delicious journey!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 dry aged steaks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
Instructions
- Remove the dry aged steaks from the refrigerator 30-45 minutes before cooking to allow them to come to room temperature, which ensures even cooking.
- Pat the steaks completely dry with paper towels to remove any excess moisture, which helps achieve a perfect sear.
- Generously season both sides of the steaks with salt, pepper, and garlic powder, pressing the seasonings gently into the meat to create a flavorful crust.
- Preheat your grill or grill pan to high heat, aiming for a temperature around 450-500°F for optimal searing.
- Brush the steaks lightly with olive oil to prevent sticking and enhance the grilling process.
- Place the steaks on the hot grill and cook for 4-5 minutes on the first side without moving, creating distinctive grill marks and a beautiful caramelized exterior.
- Flip the steaks using tongs and cook for an additional 3-4 minutes for medium-rare, adjusting time based on steak thickness and desired doneness.
- Use a meat thermometer to check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Remove steaks from grill and let rest on a cutting board for 5-7 minutes, allowing juices to redistribute throughout the meat.
- Slice against the grain and serve immediately, optionally drizzling with a small amount of extra olive oil.
Tips
- Bring to Room Temperature: Always remove your dry aged steaks from the refrigerator 30-45 minutes before cooking. This step ensures even cooking and prevents the center from being cold while the outside is perfectly seared.
- Dry the Steaks: Pat the steaks completely dry with paper towels. This crucial step helps achieve that coveted crust by eliminating excess moisture.
- Season Generously: Don’t be shy with the seasoning! Generously coat both sides of the steaks with salt, pepper, and garlic powder. Press the seasonings into the meat to create a flavorful crust that enhances the steak's natural taste.
- Preheat Your Grill: Aim for a high temperature of around 450-500°F. A hot grill is key to achieving those beautiful grill marks and a delicious caramelized exterior.
- Use Olive Oil: Lightly brush the steaks with olive oil before grilling. This not only prevents sticking but also adds an extra layer of flavor.
- Don’t Move the Steaks: Once placed on the grill, resist the urge to move the steaks for the first 4-5 minutes. This allows for proper searing and beautiful grill marks.
- Check for Doneness: Use a meat thermometer to ensure perfect cooking. For medium-rare, aim for an internal temperature of 135°F. Adjust cooking times based on the thickness of your steaks.
- Rest Before Slicing: After grilling, let the steaks rest for 5-7 minutes. This step is essential for allowing the juices to redistribute, resulting in a juicier steak.
- Slice Against the Grain: When ready to serve, slice the steak against the grain for maximum tenderness. A drizzle of extra olive oil can add a finishing touch to this already delicious dish!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
