Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sheree's cast iron quick dry aged steak. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Exceptional Quality American Wagyu to Northwest Beef. Slow Fed & Responsibly Raised Beef on Family Farms. Heat your cast iron skillet to high heat. You'll be searing your steak in the skillet, so get it as hot as you possibly can.
Sheree's Cast Iron Quick Dry Aged Steak is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Sheree's Cast Iron Quick Dry Aged Steak is something that I’ve loved my entire life.
To begin with this recipe, we must 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 it.
The ingredients needed to make Sheree's Cast Iron Quick Dry Aged Steak:
- Get kosher coarse salt
- Take 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
- Get unsalted butter
The other key to a delicious steak is heat. And since that signature sear comes from a sizzling hot pan, a cast-iron skillet is the way to go. This hearty pan gets extremely hot and also retains heat for a long time, making it the perfect vessel for steak. Turn heat to high under pan.
Instructions 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…
This hearty pan gets extremely hot and also retains heat for a long time, making it the perfect vessel for steak. Turn heat to high under pan. Pat both sides of steak dry again. The pan should ideally be made of stainless steel or cast iron, since these materials are most heat-resistant and evenly spread the heat. The steak pan from DRY AGER combines all positive material properties in one pan and delivers the best frying results.
So that is going to wrap this up for this special food sheree's cast iron quick dry aged steak recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget 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!
