Sheree's Cast Iron Quick Dry Aged Steak

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, sheree's cast iron quick dry aged steak. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Sheree's Cast Iron Quick Dry Aged Steak is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Sheree's Cast Iron Quick Dry Aged Steak is something that I have loved my entire life.

Exceptional Quality American Wagyu to Northwest Beef. Slow Fed & Responsibly Raised Beef on Family Farms. Chicago Steak Co™ Delivers Only The World's Finest Beef. No Additives, No Injections, Only Real Hand Cut All American Steaks by Artisan Butchers.

To begin with this particular recipe, we must prepare a few components. You can cook 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:
  1. Get kosher coarse salt
  2. Make ready TBone or New York Strip steaks… (this can be used to age and tenderize tough cuts of steaks)
  3. Prepare seasoning
  4. Prepare sprinkle garlic powder
  5. Prepare sprinkle coarse black pepper
  6. Prepare 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.

Instructions to make 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…

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.

So that’s going to wrap this up for this exceptional food sheree's cast iron quick dry aged steak recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!