"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

[Testm0nkey]

most definitely. let your meat set out for awhile, cook till it wouldnt even be considered rare yet, and just use course ground sea salt