Butter Aged Steak: Elevate Your Steak Game

If you’re looking to take your steak experience to the next level, we’ve got the perfect recipe for you. Our Butter Aged Steak is the epitome of flavor and tenderness, with a twist that will leave your taste buds begging for more. Forget complicated marinades and spice rubs – all you need are two ingredients: butter and dry aged steak. Trust us, it’s that simple.

Unleashing the Power of Dry Aging

What sets our Butter Aged Steak recipe apart is the unique flavor that comes from our dry age fridges. These fridges work their magic, bringing out the umami and nutty notes in the meat. The result is a steak that is exceptionally tender and bursting with flavor. You’ve got to try it to believe it.

Ingredients that Make the Difference

To make this recipe, you’ll need a few key ingredients:

  • Prime Rib Roast (Bone-In or Boneless)
  • Salted Butter (6 tablespoons, at room temperature)
  • Salt
  • Pepper
  • Rosemary
  • Thyme
  • Garlic

Recommended Equipment

To create the perfect Butter Aged Steak, we recommend having the following equipment on hand:

  • Sheet Tray with Metal Rack
  • Parchment Paper
  • Butcher’s Knife
  • Vacuum Sealer
  • Cast Iron Skillet

Mastering the Art of Butter Aging

Let’s delve into the three simple steps required to butter age your steak using our meat aging fridges. These steps ensure that your steak is infused with the rich flavors of butter.

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Step 1: Preparing the Butter

Begin by cutting a parchment paper to fit the size of your Prime Rib Roast. Then, spread the softened butter onto the parchment paper, creating a layer that is about half an inch thick.

Step 2: Rolling the Steak

Next, place the Prime Rib on one end of the parchment paper and roll it, encasing the meat with the butter. As you roll, remove the parchment paper. Press the butter firmly around the meat using the warmth of your hands, ensuring it covers the entire steak.

Step 3: Aging the Steak

Place the buttered Prime Rib onto a Sheet Tray with Metal Rack, and then let it rest in our Steak Locker for 60 days. We recommend setting the temperature to 35 degrees and maintaining a humidity level of 65%. After 30 days, increase the humidity to 70%. This aging process allows the flavors to develop and intensify, resulting in a truly remarkable steak.

Cooking Methods: Sous Vide or Pan Sear

Now that your Butter Aged Steak is perfectly aged, it’s time to cook it to perfection. We recommend two methods: sous vide or pan sear.

Sous Vide Method

  1. Remove the Butter Aged Steak from the dry age refrigerator and allow it to come to room temperature for approximately an hour. Cut the prime rib into steaks and place each one into a vacuum seal bag with the butter. Seal the bags.
  2. Set up your sous vide machine with a large container or pot filled two-thirds full with water. Place the sealed bags into the water bath and set the temperature to 125°F for 2 ½ hours.
  3. Once the sous vide process is complete, remove the steaks from the bags. Heat a Cast Iron Skillet to medium-high heat and season the steaks with salt and pepper.
  4. Add the butter from the sous vide, along with thyme, rosemary, and garlic, to the skillet. Cook for about 30 seconds until fragrant.
  5. Sear the steaks on each side until they develop a rich, dark crust. Use a large spoon to ladle the melted butter over the top of the ribeye.
  6. Allow the steak to rest on a cutting board for 5-8 minutes before serving.
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Pan Sear Method

  1. Bring Prime Rib Steaks to room temperature by letting them sit for about an hour.
  2. Preheat the oven to 400°F and place a cast iron skillet in the oven to heat it. Once heated, remove the skillet from the oven and place it on medium-high heat.
  3. Season the Butter Aged Steaks with salt and pepper.
  4. Add the butter, thyme, rosemary, and garlic from the sous vide to the skillet. Cook for about 30 seconds or until fragrant.
  5. Sear the steaks on each side until they develop a beautiful crust. To enhance the flavors, use a large spoon to drizzle the melted butter over the top of the ribeye.
  6. Allow the steak to rest on a cutting board for 5-8 minutes before serving.

The Finishing Touch

Now that your Butter Aged Steak is cooked to perfection, it’s time to enjoy the fruits of your labor. Slice the steak and revel in the tenderness and flavor that comes from the combination of butter aging and skillful cooking. Each bite is a sensory delight that will have you savoring every moment.

We hope our Butter Aged Steak recipe has inspired you to take your steak game to new heights. Share your creations with us on social media, and don’t forget to tag us – we’d love to see your mouthwatering Butter Aged Steaks! If you want to learn more about our dry age fridges and why they’re beloved by hardcore carnivores like Jess Pryles, visit our blog. And for all your BBQ needs, don’t forget to check out Rowdy Hog Smokin BBQ.

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