Grilled Dry-Aged Steak [Giveaway]

I’m giving away some beef today.  Are you ready for this?

Grilled-Dry-Aged-Steak2And not just any beef.  I’m giving away a WestRidge Big Steaks package, including two Boneless Ribeye Steaks, and two T-Bone Steaks.  We’ll get to the giveaway details in just a bit.  First, let’s talk MEAT.  WestRidge Beef specializes in high-quality, dry-aged, antibiotic-free, hormone-free beef products.  Raised outdoors in a stress-free environment, their cattle are fed only natural products like grass, grain and hay.  I’m giving you these details, because they all have a major positive impact on flavor.  I got to sample a number of different steaks from WestRidge, and they are all so, so delicious.

This recipe for Grilled Dry-Aged Steak features two of WestRidge’s beautiful t-bones.  These steaks are dry-aged for 21 days, concentrating the flavor (as a result of moisture loss), tenderizing the meat, and adding rich notes of nuttiness and umami.  The dry-aging process also modifies the aroma of the steak, amping up the beefiness while adding a funky note similar to blue cheese.  I should also mention that these steaks are reddish-brown, rather than the bright, vibrant red you see with supermarket steaks.

Seasoned simply with flaky sea salt, these dry-aged t-bones are quickly seared on a screaming hot grill, adding savory flavors of caramelization, smoke and char.  The steaks then rest for 10 minutes in a golden butter bath infused with garlic, rosemary and thyme.  I need to tell you that these are some of the best damn steak I’ve ever had.  Tender, juicy and incredibly flavorful.  Once you learn this technique, you’ll want to cook all of your steaks this way moving forward.  Continue reading for the recipe plus a WestRidge Beef giveaway.

Dry-Aged SteaksWestRidge Beef graciously provided me with a number of steaks to sample and test out.  They also gave me one WestRidge Big Steaks package to give away to Kitchen Konfidence readers, plus an exclusive coupon code if you’d like to buy any of these tasty steaks in the future.  The WestRidge Big Steaks package includes two (14-16 oz) Boneless Ribeye Steaks and two (16-18 oz) T-Bone Steaks ($139 value!).  Enter to win here:

a Rafflecopter giveaway
Grilling SteakIf you’d like to get 15% off of any WestRidge Beef steak, roast or ground beef purchase $50 or more, simply use this exclusive coupon code: kk-jj2014 during checkout between now and July 31, 2014.  You’ll  need to create an account with WestRidge first to utilize the code.  This coupon code is not valid on gift cards or soup/stock cuts of meat.

Grilling Steak

5.0 from 8 reviews
Grilled Dry-Aged Steak
Recipe type: Grilling, Dinner
Serves: 1 - 2
  • 1 - 2 WestRidge Beef Dry-Aged T-Bone Steaks
  • Flaky sea salt (kosher salt works well too)
  • 1 stick (1/2 cup / 4 oz.) butter, clarified (check out: How to Clarify Butter)
  • 4 - 5 small sprigs of rosemary
  • 10 sprigs thyme
  • 5 garlic cloves, smashed
  • Canola or vegetable oil, for the grill grate
  • Freshly ground black pepper
  1. Take WestRidge Beef Dry-Aged T-Bone Steaks from the fridge, and season generously with flaky sea salt. Let the steaks come to room temperature while you prepare the grill. Place clarified butter in a baking dish with rosemary, thyme and garlic. Use a square baking dish for just 1 steak or a larger rectangular dish for 2. Set aside.
  2. Prepare an outdoor grill (charcoal or gas) to high heat. Let the grill grate preheat for 15 minutes, and clean and oil it just before cooking. Sear steaks over high heat for 2 - 3 minutes until slightly charred. Flip the steak and continue to cook until the internal temperature reaches 120°F for rare, 130°F for medium-rare, and 140°F for medium ( 2 - 3 minutes more). Immediately transfer the steaks to the clarified butter bath, and let rest for 10 minutes. Spoon some of the butter, garlic and herbs over top each steak.
  3. Take the steaks from the butter bath, shake off any garlic or herbs, and blot off any excess butter. Season to taste with freshly ground black pepper and flaky sea salt.

I partnered with WestRidge Beef on this article.  All thoughts, opinions and recipes shared in this article are my own.


  1. says

    Wow what an awesome giveaway! I’d cook these on the grill, simple salt and pepper seasoning, topped with some rosemary compound butter!

  2. says

    I think it would be cruel to NOT grill those beauties! I’d probably salt them with rosemary garlic salt and give them a good sear, then bathe them with some garlic oil while they’re resting. And serve with a hunk of good sourdough to sop of the olive oil-meat juice on the bottom of the platter. Mmm…

  3. James Malone says

    I’d get my cast iron smoking hot then sear them on one side flip and finish in the oven. I’d finish it off with aioli, like my grandmother used to do up steaks for us.

  4. Kristina Pelletier says

    This is a great article. I recently ordered several steaks from WestRidge Beef and it was a huge eye-opener! The taste was incredible and very different from what I normally get at my grocery store. The steaks are tender and juicy great flavor. They are more expensive, but definitely worth it. My family loved the loved the steaks and burgers. I’m looking forward to placing another order with the coupon. I’m going to try a couple of roasts. Thank you- I Love coupons!

  5. says

    The recipe looks tasty. I’m going to try it this weekend. I have tried several different steaks, ground beef patties and a roast from WestRidge Beef. We are used to very good quality beef, but WestRidge is superb! Even my young adult aged children noticed the difference. I just placed my second order. It is worth the little bit of extra money.

  6. Sheila says

    When you can so easily prepare steaks like this at home, it makes ME reluctant to go out to eat. These are MUCH better than steaks you can get at most medium-priced restaurants! and much CHEAPER than any you can buy at a high-end steak house! Just beautiful and makes my mouth water! TY for sharing!

  7. says

    The steaks speak for themselves, and I’d take your approach with a little seasoning (salt, pepper, fresh thyme, rosemary) and straightforward grilling. In place of the glorious clarified butter, I’d probably make a lime-y, garlicky, carrot top chimichurri to serve along with it – and fresh crusty bread to sop up the tasty juices.

  8. CFrance says

    One of these grilled and sliced thin would be enough for two of us. They look gorgeous. A nice cab and a Michigan cherry/walnut/feta salad with balsamic vinagrette. Some green beans with pine nuts and scattered onions, roasted in olive oil.

  9. Stacey says

    I usually use half butter and half canola with a small piece of the fat from the steak trimmings. Better yet is using clarified butter, done the easy way: Put a stick (1/4 pound) butter in a small Pyrex dish and cover with the paper it was wrapped in or a piece of waxed paper. Microwave on High for 45 seconds or until no lumps remain . If the butter is not completely melted, try 5 seconds more. Use potholders to remove and let cool, then refrigerate overnight. Next day, remove the cake and wash off the whitish top layer under very cold water; the bottom layer is still liquid–just rinse off. Pat dry with paper towels. What is left is clarified butter which will not burn over high heat. Break up into pieces about the size of a walnut, refrigerate and use to saute steaks, poultry or fish.

  10. says

    What beautiful meat, and your recipe is perfect. I love to grill meat,. It is quick and yields a very tasty piece of beef. I am not familiar with Westridge Meat, but I am very grateful for the introduction. Sadly, most Americans under the age of about 30 years have never even tasted grass fed meat, unless they have purposely sought it out. Today’s “feed lot” meat just does not compare, so kudos to you for introducing your readers to the “real deal.”

  11. says

    I am a beef purist. I would simply season them with salt and pepper and serve with a yummy sauce or relish on the side. Maybe a fresh corn salsa with ricotta salata, avocado, tomato, basil and a little shallot vinaigrette!

  12. Sents Saver says

    I would love to grill up a medium rare WestRidge Beef steak with a baked potato & corn on the cob!

  13. says

    I am going to get my pan nice and hot. Oil up my steak and season it. Cook it a few minutes on each side while basting it in clarified butter with garlic rosemary and back garlic.

  14. Steve LeVine says

    The only means I have available in a NY City apartment: utilize my screaming hot cast iron skillet to get the nice sear and move the skillet to the oven to finish.

  15. Claire says

    With lovely steaks a rub of salt and a nice bed of coals to sear and seal the juices is great. I also inherited a great rub from my husband that we have been putting on ribs and steaks with delicious results. All that said, trying out the recipe you developed is a seductive idea.
    Ron’s rub:
    Mix up, put in blender and pulse grind to pulverize and mix.
    ½ c. sea salt
    ¾ c. black pepper corns
    2 t. garlic magic or powder
    2 ½ t. onion powder
    1 ¼ t. paprika
    1 t. cayenne
    1 t. cinnamon
    1 t. mustard powder
    ¼ t. nutmeg

  16. Cheryl W. says

    Oh wow, that is some gorgeous looking meat. I would rub it down with some olive oil and then add a sprinkling of pink Himalayan salt and some fresh ground pepper. Then I would grill it over some pecan and hickory wood. When the meat is fresh and top quality, you don’t need to mess with it much. Just let me meat speak for itself.


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