Dry aging requires the long storage of meat in a cold environment. This aging evaporates excess moisture from the meat, concentrating and maximizing the flavor and making the texture more tender. Dry aged steaks should be cooked to medium to let the fullest flavor of the meat through. Overcooking these steaks negates the long aging process the meat went through.
Preheat the oven to 400 degrees Fahrenheit.
Place the skillet in the oven for 10 minutes to warm the metal.
Remove the skillet with an oven mitt to a stove burner set to high heat.
Rub your dry aged steak with olive oil, salt and pepper.
Place the steak into the pan and leave in the pan for 1 minute.
Flip the steak and sear in the pan on high heat for 1 minute.
Move the skillet to the oven for 5 to 9 minutes to finish the steak until the internal temperature reaches the 125 to 140 degrees Fahrenheit per an instant read thermometer.
Remove the steak from the pan and put it on a plate. Cover with aluminum foil and let it sit for 5 to 10 minutes for residual heat to continue to cook the steaks until they reach 130 to 135 degrees Fahrenheit for medium rare or 135 to 150 degrees Fahrenheit for medium.