Pan-Seared Dry-Aged Steak Perfection

Pan-searing a dry-aged steak is a great way to cook this cut of meat, which has been aged for at least three weeks to enhance its flavour and tenderness. The process of dry-ageing removes moisture, so it's important not to overcook a dry-aged steak as it will quickly dry out.

To pan-sear a dry-aged steak, you'll need a good-quality, thick cut of meat, a cast-iron or stainless steel pan, salt, pepper, butter, and aromatics like garlic and rosemary. Start by patting the steak dry with paper towels and seasoning generously with salt and pepper. Heat your pan to a high temperature and add vegetable oil, swirling to coat the bottom. Sear the steak for 2-4 minutes on each side, until a brown crust has formed. You can then add butter and aromatics to the pan and baste the steak for extra flavour.

Let the steak rest for 5-10 minutes before slicing and serving.

Choosing the right cut of steak

Thickness

Thicker cuts, such as those that are at least 1-inch thick, are generally easier to cook as they give you more time to play with. Thicker steaks are also better able to withstand the intense heat of the grill without drying out. For pan-searing, aim for a thickness of 1 to 2 inches for maximum juiciness.

Marbling

Marbling refers to the white lines of fat running through the steak, and it is crucial for tenderness and flavour. Look for steaks with nice, thin lines of marbling rather than large chunks of fat. Well-marbled steaks will give you the juiciest results.

Part of the Cow

Different parts of the cow offer varying levels of tenderness and flavour. Here are some popular options:

• T-bone steaks: Cut from the short loin, closer to the stomach than the rear. T-bone steaks contain two types of meat: a tenderloin and a strip steak, offering different flavours and textures. They are usually tender, juicy, and can be quite thick (1-2 inches). However, they are more expensive and challenging to cook due to the different needs of the two types of meat.
• Porterhouse steaks: Very similar to T-bone steaks but larger and a little less tender as they are cut closer to the legs, which have more muscle. They usually have a larger tenderloin portion and are best cooked on a cast-iron skillet.
• Ribeye steaks: Cut from the prime rib area, ribeye steaks have excellent marbling and are typically quite thick (3/4 to 1 1/2 inches). They are super flavorful, tender, and juicy when cooked properly. Ribeye steaks are great for grilling as they can withstand intense flames while remaining juicy.
• Filet mignon: Cut from the tenderloin, which is located closer to the ribs and ends towards the rear of the cow. Filet mignon is extremely tender but lacks the marbling of other cuts, resulting in a milder flavour. It is usually quite thick (2-3 inches) and is best cooked in a pan or finished in the oven.
• Top sirloin steak: Cut from the rear of the animal, underneath the tenderloin. While not as tender due to the muscular nature of the area, top sirloin offers rich, beefy flavours at a more affordable price. It is best cooked rare to medium-rare and brushed with olive oil and spices before grilling.
• Strip steak: Cut from the short loin, right behind the rib area. Strip steak is tender, with a firmer texture and rich marbling. It is a versatile cut that can be cooked in the oven, pan, or grill. Look for strip steaks that are relatively straight, indicating they come from closer to the ribs and have better marbling.

Dry-Aging

Dry-aged steaks are tastier and more tender than other types of steaks, but they need to be cooked carefully. They should be thawed in the refrigerator a few days before cooking and brought to room temperature before cooking. Dry-aged steaks should be seasoned immediately before cooking to avoid moisture being drawn out, making it challenging to sear.

How to season the steak

Seasoning the steak is a crucial step in the pan-searing process. It is recommended that you season your steak immediately before cooking. If you apply salt too early, it will draw out moisture, making it difficult to sear and seal the steak.

Use a generous amount of salt to season both sides of the steak. You can also add pepper to taste. If you are cooking thin steaks, you can add chopped herbs like oregano, thyme, or rosemary, as well as minced garlic. For thicker steaks, it is best to leave the aromatics for later in the cooking process.

Make sure to pat the steaks dry with paper towels before seasoning. Moisture is the enemy of a perfect, glistening brown crust.

What type of pan to use

When pan-searing a dry-aged steak, the type of pan you use is crucial to achieving the perfect crust and juicy interior. Here are some factors to consider when choosing the right pan:

Material:

• Cast iron pans are excellent for searing steak due to their superior heat retention. They can withstand high temperatures and produce an even, ripping hot surface for a perfect sear. Cast iron is also versatile, durable, and reasonably priced.
• Stainless steel pans are another good option. They are heavy-duty and can achieve a beautiful sear. Additionally, they are non-reactive, so you can add acidic ingredients without causing a reaction.
• Carbon steel pans offer the best of both worlds, with the lightweight manoeuvrability of stainless steel and the heat retention of cast iron. They are ideal for temperature control and can withstand temperatures up to 1200°F (648.89°C).

Size:

For searing steak, it is recommended to use a large pan, such as a 12-inch cast iron or stainless steel pan. This allows for proper heat distribution and ensures that the steak is not crowded in the pan, which can affect the sear.

Other considerations:

• Some pans, like grill pans or griddles, are designed for specific cooking methods or heat sources, such as grilling or camping.
• Non-stick frying pans are also an option, but they may not provide the same searing capabilities as the other materials mentioned.
• Always ensure your pan is designed for high-heat cooking, especially if you plan to finish the steak in the oven.

How to sear the steak

To pan-sear a dry-aged steak, you'll need to start with a good-quality steak. Look for well-marbled steaks, as the extra fat enhances flavour and promotes tenderness. Dry-aged steaks are best cooked no more than medium-rare, as they will quickly become dry if overcooked.

Before cooking, ensure your steak is at room temperature by removing it from the refrigerator about half an hour before cooking.

To sear the steak, you'll need a 12-inch cast-iron pan or a heavy stainless steel pan. Heat the pan over high heat, then add 1-2 tablespoons of vegetable oil, swirling the skillet to coat the bottom. Once the oil is smoking, add the steak to the pan.

For thin steaks (less than 1 1/2 inches thick), cook until the meat is deeply browned, about 3 minutes per side for medium-rare. For thicker steaks, cook until the meat is deeply browned and an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare or 130°F for medium. This should take 8-12 minutes, depending on your desired level of doneness. Adjust the heat to medium if the steak is browning too quickly, and flip the steak halfway through the cooking process.

When the steak is glistening brown and cooked to your desired level of doneness, transfer it to a plate and loosely cover it with aluminium foil. Let the steak rest for 5 minutes if it's thin, or 10 minutes if it's thick. This allows the juices to redistribute, making for a juicier steak.

Now, simply slice the steak against the grain and serve.

How long to rest the steak

Resting your steak is an important step in the cooking process. It allows the meat to reabsorb its juices, resulting in a juicy and tender steak. The length of time you should rest your steak depends on its thickness and weight.

As a general rule, thinner cuts of meat should be rested for a minimum of 5-7 minutes, while thicker cuts should rest for 10-20 minutes. You can also follow the rule of resting meat for 5 minutes per inch of thickness, 10 minutes per pound, or 1 minute for every 100 grams. For thin meat, rest it for half the time it took to cook, and for thick meat, rest it for the whole time it took to cook.

For a dry-aged steak, you should also let it rest for at least five minutes for every inch of thickness. For example, if your steak is two inches thick, you should rest it for at least 10 minutes.

When resting your steak, transfer it to a cutting board, warm plate, or serving platter. Tent the meat loosely with aluminum foil to trap the heat.

It is important to note that resting your steak for too long can lead to overcooking and dryness. Carryover cooking will occur, where the steak continues to cook and rise in temperature even after being removed from the heat source.

Frequently asked questions