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Grilled Dry Aged Steak

Grilled Dry-Aged Steak

Servings 1 serving
Author Brandon Matzek



  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.