Re:Best Practices for Cooking a Dry Aged Steak

[Jim Butler]

I’ve done a lot of roasts in my time, including the methods described about with the “hot” oven.
My favorite now is similar to that, but reversed, ala Alton Brown’s method.
Roast goes in at 220deg until it hits about 118deg, typically 3-4hrs for mine, then you take it out, and let it rest while you do the veggies and salad. Before serviing, back in to a 500deg oven it goes for browning/crisping.
The wonderful thing about this method is that due to the slow-roasting, when you slice into the roast it will be the same color all the way through. So if you want med-rare, that’s what the whole slice will be, instead of the “pink-dot” syndrome, where you have a little bit of pink meat surrounded by a few inches of well-done meat.

Jim