Butter Aged Steak Recipe

Butter Aged Steak Recipe

We wanted to share one of our absolutely favourite steak recipes, of course featuring some succulent dry aged steaks. This Butter Aged Steak Recipe is to die for, and the best part, it only needs two main ingredients before cooking- butter and dry aged steak. If you want to add any additional seasonings when cooking garlic, rosemary and thyme are always a safe bet. 

The reason you don’t need many ingredients for this recipe is because the dry age fridge does the hard work! Our dry age fridges evoke umami and nutty notes from your meat. This is what makes this butter aged steak recipe stand out from the rest, you have to try it:  

Ingredients

Prime Rib Roast (Bone-In or Boneless)

6 (16oz Each) Salted Butter; Room Temperature

Salt 

Pepper

Rosemary

Thyme

Garlic

Recommended Equipment:

Sheet Tray with Metal Rack

Parchment Paper

Butchers Knife

Vacuum Sealer

Cast Iron Skillet

How to Butter Age Steak in the Fridge

First of all we are going to talk you through the 3 steps needed to butter age the steak using one of our meat aging fridges. It can be hard to know how much butter to use and how long to dry age the steaks for but we have covered all of that information in the 3 steps:

Step 1

Cut the amount of Parchment Paper required to fit the size of Prime Rib Roast, then flatten the softened butter onto the parchment creating an approximately half inch layer.

Step 2

Place the Prime Rib on one end and roll while incasing the meat onto the butter and remove the parchment as you’re rolling. Flatten the parchment with the now butter rolled roast placed in the middle. Use the warmth of your hands to completely surround the meat with the butter but work quickly so the butter doesn’t melt too much.

Step 3

Place the prime rib onto the Sheet Tray with Metal Rack, then place the whole tray into the Steak Locker for 60 Days. We recommend setting the temperature to 35 degrees and 65% humidity, then increase humidity to 70% after 30 days. 

Recipe to Cook Butter Aged Steak by Sous Vide:

1. Remove the Butter Aged Steak from the dry age refrigerator and allow to come to room temperature for approximately an hour. Cut the prime rib into steaks and place each one into a vacuum seal bag with the butter and seal.
2. Set your sous vide machine up with a large container or pot and fill 2/3 full with water. Place the sealed bag into the water bath, bring to 125°F for 2 ½ hours.
3. Once the sous vide process is completed, remove the steaks from the bags and bring the Cast Iron Skillet to medium high heat and season steaks with salt and pepper.
4. Add the butter from the sous vide with the thyme, rosemary and garlic to the skillet for about 30 seconds and until fragrant.
5. Pan sear per side or until blackened. Use a large spoon to ladle the butter over the top of the ribeye.
6. Place on a cutting board for 5-8 minutes to rest before serving.

Recipe to Cook Butter Aged Steak by Pan Sear Method:

1. Bring Prime Rib Steaks to room temperature by setting out for about 1 hour.
2. Preheat the oven to 400°F, place a cast iron skillet into the oven and bring to a medium high heat.
3. Season the butter aged steak with salt and pepper.
4. Add the butter from the sous vide with the thyme, rosemary and garlic to the skillet for about 30 seconds and until fragrant.
5. Pan sear per side or until blackened and bring steaks to 135°F for Medium Rare. Use a large spoon to ladle the butter over top of the ribeye.
6. Place on a cutting board for 5-8 minutes to rest before serving.

Overview