Dry aged New York - CAB Prime

Sear on a grill preheated to 450–500°F or in a hot cast iron pan to build a deep, caramelized crust. Brown the fat edge briefly, then finish thicker steaks over lower or indirect heat. Dry-aged beef browns quickly, so watch the surface closely. Aim for a finished internal temperature of 130–135°F for medium-rare, allowing for carryover cooking during a 5–10 minute rest. Slice against the grain and season simply to highlight its concentrated beef flavor and nutty, savory notes.