Pan-seared Dry-aged Steak with Garlic & Rosemary Butter

When it comes to dry-aged steaks, letting the character shine through is important. A steak doesn’t need to be drowned in sauce or coated with a dry rub to be delicious. This simple preparation leverages high heat and a few aromatics to enhance the flavor, not overpower it.

Ingredients

• 1–2 dry-aged steaks (ribeye or strip)

• Kosher salt

• Fresh cracked black pepper

• 1–2 tbsp tallow

• 2 tbsp butter

• 2 garlic cloves, smashed

• 1–2 sprigs fresh rosemary or thyme

Instructions

1. Remove steak from the fridge 30–45 minutes before cooking. Pat dry and season generously with salt and pepper. (Remember, you lose seasoning in the pan during the cooking process.) 

2. Heat a heavy cast iron skillet or grill pan over medium-high heat until very hot. Add tallow.

3. Add steak and sear without moving for 2–3 minutes per side until a deep crust forms.

4. Lower heat slightly. Add butter, garlic, and herbs. Tilt the pan and baste continuously for 1–2 minutes until desired doneness.

5. Transfer steak to a cutting board and rest 5–10 minutes before slicing.

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Butcher’s Tip: Dry-aged steak shines in a cast iron skillet, which is a must-have tool for meat lovers. Preheat the pan until it’s properly hot (read: practically smoking) before adding the steak. Resist the urge to move or flip the meat too soon. If it sticks, it needs more time!