Ingredients:
- Thick cut of dry-aged steak (Ribeye or similar): 1
- Salt: to taste
- Pepper: to taste
- Butter: 4 tablespoons (59 ml)
- Garlic cloves: 3
- Shallot: 1
- Thyme sprig: 1
- Tea Rubs: 1 tablespoon (a blend of black tea leaves, ground black pepper, and dried herbs such as thyme and rosemary)
Instructions:
- Preheat the Oven: Start by preheating your oven to prepare for the final cooking stage of the steak
- Season the Steak: Generously season both sides of the dry-aged steak with salt and pepper. Feel free to adjust the amount based on your taste preferences
- Prepare the Tea Rubs: Create your tea rubs by blending black tea leaves, ground black pepper, and dried herbs. Crush the tea leaves to incorporate into the mixture
- Heat the Skillet: Turn your stove to high heat and place a cast iron skillet on the burner for about 10 minutes. The goal is to get the skillet as hot as possible for searing the steak
- Sear the Steak: Once the skillet is hot enough, add a few drops of water to test the heat—water should sizzle and evaporate quickly. Sear the steak without moving it until it releases easily from the pan, indicating a golden brown crust
- Flip and Sear the Other Side: Follow the same guidelines for the second side to achieve that flavorful brown crust
- Sear the Edges: Hold the steak upright and sear the edges, especially if there's a bone, for about 30 seconds
- Finish in the Oven: Place the skillet with the steak in the preheated oven to finish cooking to your desired doneness, typically around 130–135 °F (54–57 °C) for medium-rare
- Rest the Steak: Remove the steak from the oven and let it rest on a cutting board for about 10 minutes. This allows the juices to redistribute, resulting in a juicier steak
- Prepare the Compound Butter: While the steak rests, in the same skillet over low heat, add butter, thyme, diced garlic, and shallot. Once the butter has melted, spoon it over the steak for 2 minutes to create a rich, flavored butter
- Serve: Slice the steak against the grain and serve with the butter sauce and your favorite sides
Tips:
- Dry-aged steak has a complex flavor profile that benefits from simple seasoning. The tea rubs add a unique aroma and depth of flavor that complements the steak's natural richness
- Ensure the skillet is hot enough before searing to achieve a good crust without sticking
- Resting the steak is crucial for a tender and juicy result