Dry-Aged Strip Steaks Without Drying Or Aging

1. 1

   Grind the porcini, salt, sugar, and pepper into a fine powder in a spice or coffee grinder.

2. 2

   Rub the steaks with the soy sauce, then coat with the mushroom powder. Set aside for 20 minutes at room temperature.

3. 3

   Meanwhile, position the rack in the center of the oven; heat the oven to 400u00b0F.

4. 4

   Set a cast-iron skillet over medium-high heat until smoking. Add the butter, wait a couple of seconds until it melts, then set the steaks in the skillet. Sear well without moving the steaks for 3 minutes.

5. 5

   Flip the steaks and transfer the cast-iron skillet to the oven. Roast until an instant-read meat thermometer inserted into the thickest part of each steak registers 125u00b0F for rare or 130u00b0F for medium-rare, about 4 or 6 minutes.

6. 6

   Transfer the steaks to serving plates. Pour the vinegar into the superhot skillet and scrape up any browned bits. Drizzle this mixture over the steaks and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.