Dry-Aged Steak

Steak it easy!

Playful portraits of a bearded man with rosemary sprig in beard and hands framing eyes in a modern kitchen

Dry-Aged Steak with Rosemary Potatoes

Difficulty level: medium| Cooking time: 70-85 min

Ingredients for 2 people

1	dry-aged steak on the bone, about 500–600 g, about 4–5 cm thick
1 - 2 tbsp	clarified butter
1	strand of vine-ripened cocktail tomatoes
1	head of garlic, halved crosswise, to flavor the clarified butter
2	shallots, peeled and halved
2	rosemary sprigs
	fleur de sel and coarse, mixed peppercorns for sprinkling

For the potatoes

500 g	small, waxy potatoes (e.g., Drillinge)
1 - 2 tbsp	olive oil
	salt, pepper, paprika
2	rosemary sprigs, leaves only

For the sour cream (optional)

200 g	sour cream
½ tbsp	bunch of chives, finely chopped
	salt, pepper, paprika powder
2	rosemary sprigs, leaves only

Wooden spoon in stainless steel pan with grilled meat, tomatoes and vegetables during cooking

Steak It Easy!

Do you like things simple and quick? Then fire up the stove! With a dry-aged steak and rosemary potatoes, practical cooks can bring authentic flavour to the plate in no time – juicy, intensely flavourful, and guaranteed to be a delicious experience.

Preparation

01
Take the steak out of the fridge at least 30 minutes before cooking so that it cooks evenly. A steak brought to room temperature develops a much better crust and stays juicier inside.

02
Preheat the oven to 180°C (350°F) conventional heat. Wash and dry the potatoes, then halve or quarter them depending on their size.

03
Toss the potatoes with olive oil, salt, pepper, paprika, and the rosemary needles. Place them on a baking tray or in an ovenproof dish and roast in the oven for about 35–45 minutes until golden brown.

Person cooking in wok pan with rosemary and vegetables on induction cooktop in modern kitchen

04
For the sour cream dip, mix the sour cream with chives, cumin, salt, and pepper. Keep refrigerated until ready to serve.

05
Heat a heavy-based pan over high heat and melt the clarified butter in it. Place the steak in the hot pan and sear on both sides for about 1 minute each, until a beautiful crust has formed.

06
Reduce the heat to medium and continue cooking the steak to your desired level of doneness. For the best results, use a meat thermometer. At a core temperature of around 52–54°C (126–129°F), the steak will be beautifully pink inside (medium rare).

07
Once the heat has been reduced, add the vine tomatoes, halved garlic bulb, shallots, and rosemary sprigs to the pan. Roast everything in the pan juices until aromatic and lightly browned.

08
Remove the steak from the pan and let it rest, wrapped in aluminium foil or in an oven reduced to around 80°C (175°F), for 5–8 minutes. This step is essential to allow the meat juices to redistribute throughout the steak.

09
Sprinkle the meat with fleur de sel and coarsely ground pepper. Serve with the rosemary potatoes, aromatic pan-fried vegetables, and sour cream.