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    Home / Recipes / Ingredient / Beef

    85 Jun 10, 2014 Beef  |   Jump to Recipe

    Grilled Dry-Aged Steak [Giveaway]

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

    This post may contain affiliate links.

    Grilled-Dry-Aged-Steak2

    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.

    Dry-Aged Steaks

    WestRidge 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

    Grilled Dry Aged Steak

    Grilled Dry-Aged Steak

    by Brandon Matzek
    4.89 from 9 votes
    Print Recipe Pin Recipe
    Servings 1 serving

    Ingredients
      

    • 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

    Instructions
     

    • 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.
    • 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.
    • 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.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

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

    85
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Beef Tags: black pepper, butter, garlic, rosemary, sea salt, steak, thyme

    Reader Interactions

    Comments

    1. Millie l Add A Little says

      June 10, 2014 at 7:59 am

      5 stars
      This looks simple but so so tasty!! Love the addition of rosemary and thyme!
      http://youtube.com/addalittlefood

      Reply
    2. Erin says

      June 10, 2014 at 8:30 am

      Those are GORGEOUS. I’d love to hit those with some whiskey compound butter!!

      Reply
    3. manda says

      June 10, 2014 at 8:58 am

      One the grill.

      Reply
    4. Lisa @ Whisk & Cleaver says

      June 10, 2014 at 9:28 am

      Gorgeous steaks! I’d love to grill these and make a compound butter for a sauce.

      Reply
    5. Jinxi says

      June 10, 2014 at 10:09 am

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

      Reply
    6. Matt Robinson says

      June 10, 2014 at 10:11 am

      Love the seasoning and flavors in this steak!!!

      Reply
    7. Jackie says

      June 10, 2014 at 10:42 am

      Wow these steaks look spectacular! These would be perfect to serve on Father’s Day!!!!!

      Reply
    8. Carol says

      June 10, 2014 at 10:58 am

      I think I would use the recipe above to cook them. Sounds wonderful!

      Reply
    9. Vicki says

      June 10, 2014 at 11:50 am

      I would give them a good sear on cast iron with thyme and garlic – yum!!

      Reply
    10. leanne says

      June 10, 2014 at 11:55 am

      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…

      Reply
    11. Bunce says

      June 10, 2014 at 12:20 pm

      I would so get my hubby to grill some up for us!

      Reply
    12. J.S. @ Sun Diego Eats says

      June 10, 2014 at 12:47 pm

      Dry aged steaks are sooo much steakier than regular steaks all they need is some fire and salt and they are good to go. Yum would serve this with a peppery arugula salad.

      Reply
    13. Katie says

      June 10, 2014 at 1:06 pm

      Grilled with the reverse sear method! Served with something sinful like dilled green beans and Bearnaise sauce. YUM!

      Reply
    14. Sandy Headtke says

      June 10, 2014 at 1:57 pm

      A little salt and pepper then grilled until medium rare. Good steak doesn’t need much.

      Reply
    15. Brian says

      June 10, 2014 at 6:03 pm

      Grilled w asparagus and a bottle of brunello

      Reply
    16. James Malone says

      June 10, 2014 at 6:30 pm

      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.

      Reply
    17. Kristina Pelletier says

      June 10, 2014 at 9:05 pm

      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!

      Reply
    18. Tara says

      June 10, 2014 at 10:30 pm

      Wow… what an amazing looking steak! I have never seen the infused butter bath before… must try it!

      Reply
    19. Sue Tarasi says

      June 11, 2014 at 6:57 am

      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.

      Reply
    20. Barbara says

      June 11, 2014 at 8:52 am

      I would cook it the exact same way you did. Looks delicious!

      Reply
    21. nicole says

      June 11, 2014 at 11:34 am

      5 stars
      this looks amazing! can’t wait to try it!

      Reply
    22. Leela says

      June 11, 2014 at 11:38 am

      Just outside on the grill!

      Reply
    23. Tina Zsoldos says

      June 11, 2014 at 11:52 am

      On the grill of course!

      Reply
    24. Sheila says

      June 11, 2014 at 11:56 am

      5 stars
      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!

      Reply
    25. Sasha says

      June 11, 2014 at 12:04 pm

      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.

      Reply
    26. HS says

      June 11, 2014 at 12:07 pm

      I’ll cook it up with simply sea salt and pepper.

      Reply
    27. Tom Hockensmith says

      June 11, 2014 at 12:10 pm

      I would cook these steaks with this recipe as it sounds DELICIOUS!

      Reply
    28. CFrance says

      June 11, 2014 at 12:10 pm

      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.

      Reply
    29. Stacey says

      June 11, 2014 at 12:15 pm

      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.

      Reply
    30. Adri says

      June 11, 2014 at 2:20 pm

      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.”

      Reply
    31. Rust says

      June 11, 2014 at 2:28 pm

      On the grill would be perfect.

      Reply
    32. Holly B says

      June 11, 2014 at 4:21 pm

      We usually do a little canola oil and pepper, but your recipe looks great, will have to try!

      Reply
    33. Joey says

      June 11, 2014 at 4:33 pm

      The charcoal grill is the best way to cook a steak!

      Reply
    34. Theresa N says

      June 11, 2014 at 5:15 pm

      It’s going on the grill.

      Reply
    35. cherie says

      June 11, 2014 at 5:58 pm

      I’ve got both rosemary and thyme growing right outside – sounds fabulous!

      Reply
    36. Maureen Sutherland Weiser says

      June 11, 2014 at 6:46 pm

      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!

      Reply
    37. Sents Saver says

      June 11, 2014 at 8:01 pm

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

      Reply
    38. Erica Best says

      June 11, 2014 at 8:17 pm

      i would grill it up for my bf

      Reply
    39. Nicole Dz says

      June 11, 2014 at 9:19 pm

      5 stars
      I would cook it up by seasoning these steaks with rosemary, garlic, and onions. YUMMY!

      Reply
    40. karen s says

      June 11, 2014 at 10:53 pm

      5 stars
      Love to find delicious new recipes. Tbone steaks are truly yummy and this is a great recipe.

      Reply
    41. Dandi D says

      June 12, 2014 at 1:24 pm

      My husband loves to grill, so I’m sure he would want to grill them.

      Reply
    42. Donna Kellogg says

      June 12, 2014 at 2:35 pm

      I have a marinate that i make and I grill the steaks and served with grilled Veggies .

      Reply
    43. Kayte CookWatts says

      June 12, 2014 at 7:38 pm

      All that beautiful meat needs is salt & freshly ground pepper.

      Reply
    44. adriana says

      June 12, 2014 at 9:32 pm

      These look amazing! Can’t wait to try out the recipe.

      Reply
    45. sara says

      June 13, 2014 at 6:27 am

      I’ve been wanting to try an espresso rub, so that’s what I would try!

      Reply
    46. Nicole Millheim says

      June 13, 2014 at 7:36 pm

      5 stars
      Oh so delicious!!! I would add garlic salt and Cajun seasonings before i grilled..yum

      Reply
    47. Raven says

      June 14, 2014 at 11:41 am

      Wow, those are some lovely steaks!

      Reply
    48. shaunie says

      June 14, 2014 at 7:51 pm

      I would season them and cook the medium rare

      Reply
    49. lynn says

      June 15, 2014 at 12:33 am

      Would use your recipe exactly as is since you come up with great ideas!

      Reply
    50. Anne Marie Becka says

      June 17, 2014 at 6:11 am

      I would grill that puppy up, medium with a hard sear. Yum!

      Reply
    51. CHRISTINE N says

      June 17, 2014 at 9:15 am

      just a little salt and pepper, throw them on a hot grill till medium rare, let them rest then let the natural deliciousness shine!

      Reply
    52. Mary Gerush says

      June 17, 2014 at 2:16 pm

      What a lovely pic of that dry-aged piece of beef in its herbal bath. Love it. Pick me please. 🙂

      Reply
    53. gary says

      June 18, 2014 at 2:49 am

      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.

      Reply
    54. Pam says

      June 19, 2014 at 7:14 pm

      On the grill with compound butter and mushrooms.

      Reply
    55. Steve LeVine says

      June 21, 2014 at 10:17 am

      5 stars
      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.

      Reply
    56. Claire says

      June 21, 2014 at 10:57 am

      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

      Reply
    57. Eugene says

      June 21, 2014 at 11:04 am

      I’ll need to get a larger salt block (plate size) for a steak this size. Salt block on the grill!

      Reply
    58. Theresa says

      June 21, 2014 at 11:46 am

      That steak looks so great, I really hope I win so I can try it!

      Reply
    59. Gina Guthrie says

      June 21, 2014 at 8:40 pm

      I’d grill these up using our special dry bbq rub.

      Reply
    60. Elin says

      June 21, 2014 at 9:26 pm

      Grilled. Simple, yet spicy, rub. Compound butter. Red skinned potatoes on the side.

      Reply
    61. Cheryl W. says

      June 22, 2014 at 1:02 pm

      5 stars
      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.

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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