Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, sheree's cast iron quick dry aged steak. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Check Out Great Products On eBay. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Sheree's Cast Iron Quick Dry Aged Steak I definitely did not create this recipe but I wanted a good steak. the salt is meant to preserve, tenderize, and age the steak.

Sheree's Cast Iron Quick Dry Aged Steak is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Sheree's Cast Iron Quick Dry Aged Steak is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to 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 cook it.

The ingredients needed to make Sheree's Cast Iron Quick Dry Aged Steak:

1. Prepare 1 cup kosher coarse salt
2. Make ready 2 TBone or New York Strip steaks… (this can be used to age and tenderize tough cuts of steaks)
3. Make ready seasoning
4. Make ready 1 sprinkle garlic powder
5. Take 1 sprinkle coarse black pepper
6. Prepare 4 tbsp unsalted butter

Dry aging creates a tender steak with a complex flavor profile, and it cooks beautifully in either a skillet or on the grill. I definitely did not create this recipe but I wanted a good steak. the salt is meant to preserve, tenderize, and age the steak. IT SHOULD BE WASHED OFF THE STEAK!!!! I usually go to my butcher.

Steps 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…

IT SHOULD BE WASHED OFF THE STEAK!!!! I usually go to my butcher. Two quality steaks are expensive but it. 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.

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