Dry-Aged” NY Strip Steak

Indulge in the rich flavors and tender texture of a perfectly cooked “Dry-Aged” NY Strip Steak accompanied by a luscious Whiskey Cream Sauce. This recipe elevates the classic steakhouse experience with a unique twist, combining the depth of aged flavors with the richness of whiskey-infused cream sauce. Whether you’re celebrating a special occasion or simply craving a gourmet meal, this dish is sure to impress your taste buds and leave you craving for more. Let’s dive into the recipe and discover how to create this culinary masterpiece!

Ingredients:

For the Steak:

• 6 – 7 oz. NY strip steaks
• 1 1/2 cup koji rice
• Kosher salt and freshly cracked black pepper, to taste

For the Whiskey Cream:

• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 2 shallots, finely minced
• 1/3 cup whiskey
• 1 cup heavy cream
• 1 cup beef stock
• 1 tablespoon whole grain mustard
• 2 tablespoons fresh parsley, minced
• Kosher salt and freshly cracked black pepper, to taste

Instructions:

Preparing the Steak:

1. Dry Aging with Koji Rice: Pat dry the NY strip steaks with paper towels to remove any excess moisture. Spread a layer of koji rice on a plate or baking dish, then place the steaks on top of the rice. Cover the steaks with the remaining koji rice, ensuring they are completely coated. Transfer the dish to the refrigerator and let the steaks dry age for 2-3 days.
2. Seasoning and Cooking: After dry aging, remove the steaks from the koji rice and discard any remaining rice. Season the steaks generously with kosher salt and freshly cracked black pepper on both sides. Heat a skillet or grill pan over medium-high heat. Add the steaks to the hot skillet and cook for 3-4 minutes on each side, or until they reach the desired level of doneness (medium-rare is recommended for optimal tenderness).

Preparing the Whiskey Cream Sauce:

1. Sauté Aromatics: In a saucepan, melt the unsalted butter over medium heat. Add the minced garlic and shallots, and sauté until fragrant and translucent, about 2-3 minutes.
2. Deglaze with Whiskey: Pour the whiskey into the saucepan, stirring to deglaze the bottom of the pan and incorporate the flavors. Allow the whiskey to simmer and reduce by half, about 2-3 minutes.
3. Add Cream and Stock: Pour in the heavy cream and beef stock, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer gently for 5-7 minutes, or until the sauce thickens slightly.
4. Finish with Mustard and Parsley: Stir in the whole grain mustard and minced fresh parsley, allowing the flavors to meld together. Season the sauce with kosher salt and freshly cracked black pepper to taste, adjusting as needed.

Plating and Serving:

1. Slice the Steak: Once the steaks are cooked to perfection, remove them from the skillet and let them rest for a few minutes before slicing thinly against the grain.
2. Drizzle with Whiskey Cream: Arrange the sliced steak on serving plates and drizzle generously with the prepared whiskey cream sauce, ensuring each slice is coated with the velvety sauce.
3. Garnish and Enjoy: Garnish the plated steaks with additional fresh parsley for a pop of color and freshness. Serve immediately, accompanied by your favorite side dishes such as roasted vegetables, mashed potatoes, or crusty bread to soak up the delicious sauce.

Cook’s Tips and Variations:

• Dry Aging Alternative: If koji rice is not available, you can achieve a similar dry aging effect by placing the steaks on a wire rack set over a baking sheet in the refrigerator for 1-2 days. This allows air to circulate around the steaks, resulting in improved flavor and tenderness.
• Whiskey Selection: Choose a high-quality whiskey with complex flavors to enhance the richness of the sauce. Bourbon or rye whiskey are excellent choices, but feel free to experiment with your favorite variety.
• Creamy Texture: For a silkier texture, you can strain the finished sauce through a fine-mesh sieve to remove any solids before serving.
• Customize Seasonings: Feel free to adjust the seasonings in the whiskey cream sauce to suit your taste preferences. Add a pinch of cayenne pepper for a subtle heat, or a splash of Worcestershire sauce for extra depth of flavor.

Frequently Asked Questions (FAQs):

1. Can I use a different cut of steak for this recipe? While NY strip steak is recommended for its tenderness and flavor, you can also use other cuts such as ribeye or filet mignon for this recipe. Adjust the cooking time accordingly based on the thickness of the steaks.

2. Can I make the whiskey cream sauce ahead of time? Yes, the whiskey cream sauce can be prepared in advance and stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving, stirring occasionally to prevent scorching.

3. Is koji rice necessary for dry aging? Koji rice is traditionally used for dry aging in Japanese cuisine, but it can be substituted with other methods such as air drying or using a dry aging refrigerator. Experiment with different techniques to achieve the desired flavor and tenderness.

4. Can I omit the whiskey from the sauce? If you prefer not to use whiskey, you can omit it from the sauce or substitute it with additional beef stock or broth for a non-alcoholic version. Adjust the seasoning accordingly to balance the flavors.

Elevate your steak dinner experience with this exquisite “Dry-Aged” NY Strip Steak served with a decadent Whiskey Cream Sauce. From the rich flavors of the dry-aged steak to the luxurious creaminess of the whiskey-infused sauce, every bite is a culinary delight that’s sure to impress. Whether you’re hosting a dinner party or treating yourself to a gourmet meal at home, this recipe is guaranteed to satisfy your cravings and leave a lasting impression. So fire up the grill or heat up the skillet, and prepare to savor the indulgent flavors of this mouthwatering dish!