"the perfect steak" Options

[GOB]

there was an article in the wsj this weekend about cooking a restaurant quality steak at home.

the article also mentioned that a lot of steakhouses use "dry aging" to improve the quality of the meat. anyone familiar with this or ever tried it? seems like just cold dehydration

this is one of the recipes included in the article:

2 steaks; cut strip steaks or rib-eyes about 1 & 1/2 inches thick, filet mignon, 2 & 1/2 inches
2 teaspoons grapeseed or canola oil
Kosher salt

• Remove steaks from refrigerator 2 hours before cooking time. Dry them with a paper towel.
• Preheat oven to 400 degrees, with a rack set in the middle.
• Heat a heavy, cast-iron skillet over medium-high heat, until a few drops of water sprinkled in the hot pan evaporate within 3 seconds.
• Coat the bottom of the pan with 2 teaspoons of grapeseed or canola oil.
• Liberally salt the steaks with kosher salt, about 3/4 teaspoon for each steak.
• Place steaks in pan and sear for 2 minutes on each side, flipping only once with tongs.
• Transfer the steaks, still in the pan, to the oven and roast for roughly 8 to 9 minutes for 11/2-inch steaks to achieve medium-rare (an instant-read thermometer should register between 125 and 130 degrees).
• Let the steaks rest, under a tent of aluminum foil, for 5 minutes before serving.

i can post the full article if anyone is interested. couple of rub/sauce recipes and tips from mortons chefs

[GOB]

Makes 1 cup

1/4 cup ancho chile powder
1/4 cup finely ground espresso-roast coffee beans
2 tablespoons sweet paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon dried oregano
1 tablespoon ground coriander
2 teaspoons ground ginger
2 teaspoons chile de árbol powder or cayenne (optional)

Combine all the ingredients in a bowl or a jar with a tight-fitting lid and mix well. Store in a cool place. Omit the chile de árbol if you want a milder rub. To use: Proceed with the master recipe, replacing the kosher salt with a coating of 1 tablespoon of spice rub on each steak, plus salt to taste. During searing, there will be a bit of smoke, but the steaks are not burning; it is just smoke from the spices in the rub. Works on all steaks but is best on strip steaks or rib-eyes.

and a bearnaise sauce:

Sauce Béarnaise for Filet Mignon

Active prep time: 20 minutes
Cooking time: 5 minutes
Makes 1 cup

For the hollandaise sauce:
3 large egg yolks
12 tablespoons (11/2 sticks) unsalted butter, melted and cooled
1 teaspoon fresh lemon juice
Dash of Tabasco sauce
Dash of Worcestershire sauce

For the tarragon reduction:
2 tablespoons white-wine vinegar
2 tablespoons white wine
1 teaspoon chopped fresh tarragon
1/2 small shallot, finely chopped
Kosher salt and ground white pepper

• In a medium stainless steel mixing bowl, whisk together the egg yolks and 1 tablespoon water. Place the mixing bowl over a pot of barely simmering water, making sure that the bottom of the bowl does not touch the water. Whisk continuously until the mixture is pale yellow and foamy and just begins to thicken, about 1 minute. Take care not to overcook the eggs or they will curdle.
• Remove the bowl from the pot of simmering water and slowly pour the melted butter (the butter should be warm; if it's too hot, the sauce will break) into the eggs while continuing to whisk the mixture until all the butter is incorporated. Add the lemon juice, Tabasco and Worcestershire, and hold in a warm area (i.e., side of stove), while you make the tarragon reduction.
• To make the reduction: In a small saucepan over medium-high heat, combine the vinegar, wine, tarragon and shallot. Bring to a simmer and cook until enough liquid evaporates so that it barely coats the bottom of the pan, about 3 minutes.
• To finish the sauce, whisk the tarragon reduction into the hollandaise sauce. Return the sauce to the warm area until ready to use.
• Works with any steak but is best with filet mignon, cooked according to the master recipe.