The dry aged steak
When it comes to the creating a special Valentines meal, the dry aged steak is a clear winner. Dried age steak has a richer, beefier flavour compared to other steaks. The steak is hung and dried for a number of days to allow it to become more flavoursome. This process creates a greater concentration of beef flavour and a richer taste. It also allows the beef’s natural enzymes to break down the connective tissue in the muscle, leaving the steak more tender.
This easy Dry aged steak dish takes less than 20 minutes, leaving you with more time to enjoy your night!
Cook/Prep: 20 minutes
- Dry Aged steak
- Himalayan pink salt
- Rapeseed oil
- 4 cloves of garlic
- 1 bunch of basil
- Table spoon of butter
- 1 cup of cherry tomatoes
- Pepper sauce
- Add a little bit of salt to the dry aged steak and rub in a small amount of rapeseed oil on both sides
- Thinly slice up the cloves of garlic
- Remove leaves from the bunch of basil
- On a large pan, add 1 table spoon of butter over high heat.
- Add in some rapeseed oil
- Let it mell and then swirl so the whole pan in covered.
- Place the steak in the pan, cook steak how you desire ( rare, medium, well done )
- Remove from pan once cooked, then add in the tomatoes, basil leaves and chopped cloves to the pan.
- Saule for a 4 minutes.
- Add all to a plate.
- Pepper sauce to serve