The finest butchers, meat purveyors, and dining establishments still take the time to dry-age a select few of their finest cuts of steak. This involves storing them unwrapped (to afford air exposure) for up to six weeks at a temperature between 32 F and 36 F. Naturally occurring enzymes within the meat begin the process of protein breakdown, which tenderizes the meat. It also dries out, losing up to 20 percent of its weight through evaporation, which concentrates its flavors. The result is a tastier, more tender cut.

This recipe calls for a boneless top loin, which is generally known as a New York steak, New York strip steak, or just strip steak. In a porterhouse or T-bone, there are two sections, one on each side of the bone; this New York cut is the same as the larger section of the porterhouse, with the bone removed. (The smaller section is the filet mignon.) A rib-eye would be a good substitute for the strip. Just be sure you get a well-marbled “prime” or at the very least a “choice” cut, and preferably a dry-aged one.

Ingredients

• 4 aged New York strip steaks (cut 1 1/2 to 2 inches thick) at room temperature
• 4 tablespoons coarse sea salt
• 3 tablespoons coarsely cracked black pepper
• 1/4 cup vegetable oil

Instructions

1. Season the steaks generously with salt and pepper.

2. Heat the oil in a heavy-bottomed pan over high heat. When the oil is very hot (but not yet smoking), cook the steaks on one side for 4 minutes. Turn the steaks over and cook for another 4 minutes. Cook each side again for 2 minutes and then each end for a minute. Allow to rest for about 5 minutes before slicing and serving. (Adjust the cooking time according to thickness of steaks and desired doneness. For example, thinner steaks might take just 3 minutes per side before flipping. The extra flipping helps ensure a well-cooked, nicely caramelized exterior with plenty of delicious juices running inside.)

Note: A steak should always be at room temperature before you cook it, so if it is refrigerated, take it out at least an hour in advance. If it’s cold, right out of the fridge, you’re going to get a steak that’s seared on the outside and nearly raw on the inside. When it’s cooked at room temperature, you’ll see a nice gradation of doneness from the crispy, caramelized exterior to the pink and red center. In addition, a cold steak will take longer to cook, invalidating most recipe cooking times.

Tips

Resting Meat
Steak Done to Order