*Phew!* What a night. I made Momofuku’s Pan-Roasted Dry Aged Steak accompanied with Mac & Cheese for dinner. I am officially exhausted. Momofuku’s Dry Aged Steak was such a delight. A lot of effort but worth it. Before this, I believed in the simple salt and pepper seasoning, pan roasting and serve it straight with some Edmond Fallot French Dijon Mustard.
This recipe is a little different. At the end, the steak needs to be ‘bathed’ in butter, garlic, thyme and shallots. The sweetness of the shallot and garlic (one of my favourite) gave the steak a lot more depth and flavour. The recipe is simple. Although I greatly encourage decreasing the time in the oven if you have an extremely good quality pan (like mine.) I shortened my oven time to 5 minutes and it was still a bit too well done. Recipe after the jump.
2 to 2.5 pound bone-in rib-eye steak, very preferably dry-aged
Freshly ground black pepper
4 tbsp unsalted butter
Few sprigs of thyme
3 garlic cloves (halved or quartered)
1 medium or 2 small shallots
Maldon salt (I used sea salt))
1. Preheat the oven to 400° F. Prep the garlic and shallots.
2. Heat a medium to large (10-12 inch) cast-iron pan over high heat. If you don’t have a cast-iron pan (like me), another oven-safe pan should work. While the pan is heating, season both sides of the steak liberally with Kosher salt. Then season with pepper.
3. When the pan is ready (really, really smoking hot), place one side of the steak down and do NOT touch it. The steak should sizzle aggressively. After 2 minutes, flip the steak onto its other side. The seared side should be on the golden side of browned. Sear the other side for another 2 minutes. Then, stand the steak up on its fatty edge (opposite the bone) and sear that for 30 seconds. Afterwards, turn it back down on the first side that was seared. (Be prepared, your kitchen will get very very smoky.)
4. Place the steak in the oven and leave it alone for 8 minutes. Decrease this timing if your steak is smaller. Mine was around half a pound and 3 minutes is enough.
5. Remove the steak from the pan, then place it back on the stove over low heat. Add the butter, thyme, garlic and shallots to the pan. As soon as the butter melts, start basting! Use one hand to tilt the pan at a 45 degree angle so that the butter pools at the bottom. Then with the other hand, scoop the liquid butter up with a large spoon and bathe the steak. Baste constantly for 2 minutes. Move it to a plate, cover with foil and let it rest preferably for about 10 minutes. Make sure to leave the remaining fat/butter in the pan and reheat it once the steak is ready to eat.
6. David Chang said to slice the steak. Cut the steak off of the bones and slice against the grain (perpendicular to the bone) into half-inch thick sticks. Sprinkle on some Maldon slt and drizzle the remaining fat/butter over the pieces. I did not bother with this. I put the steaks on a nice plate, poured my butter mixture onto it and served. Truly amazing. My parents were well impressed!