I’ll be honest, I’m not even interested in steak. In fact, when I have to order something at a steak house, “baby back ribs” are what I’m drooling over. Nonetheless, I’m always happy to make a good steak for my fiancé who loves and drools over it. Meanwhile, I get to watch him cleaning his plate and that is what sticks to my ribs.
I happen to read about dry aging a steak for the first time at the “Costco Connection” magazine. Sometimes, we just need a friendly and unpretentious magazine to simplify a complex concept. I loved it. I knew right away that is it. It was impressive to learn about a simple way to make a big flavor steak right at home.
This is what I’m talking about, cooking techniques that are simple and smart. And it doesn't matter that I did’t make baked potato to go with it. Well, it was a weekday, and I was not going to spend an hour to bake potatoes, but I did make pierogies and put turmeric in its broth to make them look like potatoes! It’s all about doing things the way which suits and sparks you.
“I found out that there weren't too many limitations, if I did it my way” (Johnny Cash, 1993).
1 thick cut T-bone steak (at least 1” thick and 16 oz)
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tbsp extra virgin olive oil
Stove top gril
First, rinse the steak, and with a paper towel dry it completely. Place the cooling rack on a sheet pan. Then season the steak with salt and pepper liberally on both sides, and place it on the cooling rack, and put it in the refrigerator.
Let the steak sit in the refrigerator for a minimum of 6 to 8 hours. The goal is to air dry the steak. Do not cover the steak. Also this means that our meat will be susceptible to odors and bacterias that the refrigerator is having, so make sure your refrigerator is clean and odorless when dry aging a steak.
Remove the steak from the refrigerator, and allow the meat to reach room temperature before putting it on the grill. It may take up to 45 minutes.
Brush the steak with olive oil on both sides, and grill over medium high for 5 minutes per side. Transfer the steak to its serving plate and cover with foil and let it rest for 10 minutes before serving.
- To precisely determine the levels of doneness, use instant read thermometer and follow the manufacturing directions. In general, Rare = 120 F, Medium Rare = 125 F, Medium = 130 F
- To make the steak well done, cook it up to 140 F, place it on a sheet pan, cover it with foil and place it in 350 F preheated oven for 10 minutes.