Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, sheree's cast iron quick dry aged steak. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Sheree's Cast Iron Quick Dry Aged Steak is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Sheree's Cast Iron Quick Dry Aged Steak is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have sheree's cast iron quick dry aged steak using 6 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Sheree's Cast Iron Quick Dry Aged Steak:
- Make ready kosher coarse salt
- Prepare TBone or New York Strip steaks… (this can be used to age and tenderize tough cuts of steaks)
- Prepare seasoning
- Make ready sprinkle garlic powder
- Take sprinkle coarse black pepper
- Take unsalted butter
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. Before cooking, rinse the meat thoroughly in cold water to remove all. 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.
Steps to make Sheree's Cast Iron Quick Dry Aged Steak:
- I'M SURE I WILL GET COMMENTS REGARDING THE HEALTH BENEFITS OF SODIUM….. BUT THE SALT NEEDS TO BE COMPLETELY WASHED OFF BEFORE COOKING…..
- Place steaks on a cookie sheet…. the cookie sheet should have a edge on it.
- 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…
- 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…
- 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….
- take the skillet out of the oven and place on a burner set on med/ high.
- 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'.
- 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.
- 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)
- steak should be about medium to medium well…
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. Without the right equipment, the dry-aged steak will not be perfect. The pan should ideally be made of stainless steel or cast iron, since these materials are most heat-resistant and evenly spread the heat.
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