How to Cook Dry Aged Steak

Dry aged steak is created when a butcher allows steaks to age in a temperature and humidity-controlled environment for at least 3 weeks. Dry aging creates a tender steak with a complex flavor profile, and it cooks beautifully in either a skillet or on the grill.^{[1]XResearch source}

Ingredients

For One Serving of Either Method

Thick cut of dry aged steak (Ribeye or similar)
Salt
Pepper

Cast Iron Skillet

4 tablespoons (59 ml) Butter
3 cloves garlic
1 shallot
1 sprig thyme

Method 1

Method 1 of 3:

Searing Your Steak Using a Cast Iron Skillet

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You’ll start off cooking your steak on the stovetop, but you’ll need to transfer it into the oven to finish it, so get your oven preheated before you start.^{[2]XResearch source}
You’ll want to use plenty of salt when you’re seasoning your steak, but the amount depends on your taste. You don’t want to create a salt crust, but do make sure you season both sides liberally. Add pepper to taste as well.^{[3]XResearch source}
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Heat your cast iron skillet to high heat. Turn your stove to high heat and place the cast iron skillet on the burner for about 10 minutes. You’ll be searing your steak in the skillet, so get it as hot as you possibly can.^{[4]XResearch source}
- To test if your skillet is hot enough, flick a few drops of water onto the bottom of the pan. The droplets of water should sizzle and dance, then evaporate.^{[5]XResearch source}
- Remember that the handle of a cast iron skillet often heats along with the rest of the pan, so use pot holders to grab the handle.
Don’t move your steak while it’s searing or it will stick to the pan. When it’s ready to flip, it should release from the pan easily. You should see a golden brown crust on the steak. If it’s not ready, allow it to sear a little longer.^{[6]XResearch source}
Follow the same guidelines as searing the first side. Searing both sides of the steak will produce more of the flavorful brown crust that characterizes a properly-cooked steak. Use tongs to easily flip your steak.^{[7]XResearch source}
This should be the edge opposite of the bone. Use tongs to hold the steak upright and let the fat sear for about 30 seconds.
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Place the skillet into the oven for 8 minutes. Turn the steak back to the side you seared first, then carefully transfer the skillet into the oven. This will allow the steak to finish cooking to about medium-rare. Remember, the skillet and oven are both very hot, so use an oven mitt when you're transferring the pan.^{[8]XResearch source}
- If you want to check the temperature with a meat thermometer, your steak should be about 130–135 °F (54–57 °C) for a medium-rare when you take it out of the oven. The steak will continue to heat up after you remove it from the oven.
With the steak still in the skillet, move the pan to the stovetop over low heat. Add 4 tablespoons (59 ml) of butter, 3 sprigs of thyme, 3 diced cloves of garlic, and 1 diced shallot to the pan.
Once the butter has melted, gently tilt the skillet towards you using a pot holder. Rapidly spoon the butter over the steak for 2 minutes.^{[9]XResearch source}
Pour the butter sauce into a bowl or other serving dish. You will serve this alongside your steak and sides.^{[10]XResearch source}
You should never cut into a steak as soon as it finishes cooking. Instead, remove it from the pan and allow it to rest on a cutting board or other surface for about 10 minutes. This causes the juices in the steak to redistribute throughout the meat, making your steak more juicy.^{[11]XResearch source}
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Slice the steak and serve. This is what you’ve been waiting for! Slice the steak into even pieces and serve it with the butter sauce and your favorite sides. Having dry aged steak is a special occasion, so accompany the meal with a glass of good wine if you like.^{[12]XResearch source}
- Serve the steak with your favorite side dishes. Potatoes are a popular accompaniment to a steak dinner. You can cook potatoes in a number of ways, including roasted, baked, or mashed.
- Make a Caesar salad to go along with your steak and potatoes.
- It helps to slice against the grain when you serve your steak.

Method 2

Method 2 of 3:

Grilling Your Steak

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1
Heat one side of a 2-temperature grill. Since charcoal grills heat unevenly, it’s best to use a 2-sided gas grill for this method. Turn one side up as high as you can, and leave the other side turned off or very low.^{[13]XResearch source}
- If you're using a charcoal grill, try to group your coals together in one corner of the grill.
You’ll want to keep your seasoning simple to enjoy the flavors of your dry aged steak. Season both sides with salt and pepper or your favorite steak seasoning blend.^{[14]XResearch source}
The reason this is called the reverse sear method is because you bring the meat up to temperature slowly, then sear it at the end, unlike traditional cooking methods where you sear the meat first and then cook it slowly. A reverse sear cooks the steak more evenly and results in a more tender, juicy steak.^{[15]XResearch source}
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Use a meat thermometer to determine how long to cook your steak. Let the steak cook slowly, turning it every 3-4 minutes. Use your meat thermometer to keep track of the temperature. You want to know when the meat is about 15 °F (8.3 °C) below your ideal doneness.^{[16]XResearch source}
- The internal temperature for rare steak is 125 °F (52 °C). For medium rare it’s 130–135 °F (54–57 °C), for medium 135–140 °F (57–60 °C), medium-well 140–150 °F (60–66 °C), and well 155 °F (68 °C). Well done is not recommended for premium steaks.^{[17]XResearch source}
Cook the steak on the hot side of the grill until you develop that nice crust on both sides. This should only take a few minutes, and you can flip the steak as often as you like. Use the meat thermometer to make sure you don’t overcook your steak.^{[18]XResearch source}
You want to let the juices redistribute after the steak has cooked, so allow the steak to rest at room temperature for 5 minutes before you cut into it. Serve and enjoy your dry aged steak!^{[19]XResearch source}
Having a healthy side made from fresh veggies will help you create a balanced and delicious meal. Try serving steamed broccoli, grilled zucchini, or whole ears of corn that have been roasted on the grill.

Method 3

Method 3 of 3:

Choosing the Perfect Steak

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The USDA grades its beef based on tenderness, juiciness, and fat marbling. The ratings are Prime, Choice, and Select, with Prime being the highest quality. When it comes to dry aging, you want to start out with the best, so if you can afford it, choose a USDA Prime steak. If you can't, a Choice cut will be fine, but a Select cut may not have the marbling to support dry aging.^{[20]XTrustworthy SourceUS Department of AgricultureU.S. agency responsible for promoting good agricultural practices and protecting consumersGo to source}
Dry aging creates tenderness and flavor, but it won’t cover up a poor cut of meat. Look for ribeyes, T-bones, porterhouses, or New York strips when you’re shopping for a dry aged steak.^{[21]XResearch source}
Marbling is the fat that’s located within your steak, rather than along the outside edge. When you cook your steak, this fat will melt and create a rich flavor in the meat.^{[22]XTrustworthy SourceUS Department of AgricultureU.S. agency responsible for promoting good agricultural practices and protecting consumersGo to source}
When steaks are dry aged, they take on a unique flavor that has a little bit of funk to it, similar to a good bleu cheese. The longer it ages, the more pronounced this flavor will be. Steaks are dry-aged a minimum of 3 weeks, but they can be aged up to several months. If you’re trying dry aged steak for the first time, aim for one that’s been aged for about 3-6 weeks.^{[23]XResearch source}