|Notice the perfect marbling, the hallmark of|
a cow allowed to slowly mature and age.
So, it was going to be a guy's weekend at our farm. I volunteered to bring up the food and decided on 4 dry-aged NY strip steaks. At $22/pound, it was going to be one of the finer things we've eaten up there, only to be out done by the half case of wine we drink every night. I arrived a day early, removed the steaks from the butcher paper, placed them two to a plate, and let them age another day in the fridge with a paper towel over them. When it came time to prep them, I took them out about an hour before cook time to let them rise to room temperature, them seasoned each with fresh cracked pepper and truffle salt. When I put them on the skillet (a major decision, but ultimately it was decided a skillet would preserve more of the hard-earned flavor, instead of taking on BBQ pit flavors) and they sizzled and seared to perfection.
|I finally achieved my perfect center, along with the best,|
crunchiest crust I've ever had on a steak!