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