Dry Aged 18-Day Steak with Homemade Red Wine Reduction

1Remove the dry aged steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

2Preheat your grill or skillet over high heat until very hot.

3Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides.

4Add olive oil (1 tablespoon) to the grill or skillet, then place the steaks on the hot surface.

5Cook the steaks for about 4-5 minutes on one side without moving them, allowing a nice crust to form.

6Flip the steaks and add minced garlic (2 cloves) and rosemary to the pan. Cook for another 4-5 minutes for medium-rare, adjusting time for desired doneness.

7Remove the steaks from the heat and let them rest for 5-10 minutes before slicing.

8In a separate saucepan, pour in the red wine (1 cup) and bring it to a simmer over medium heat. Let it reduce by half, about 10-15 minutes.

9Once reduced, remove from heat and whisk in the unsalted butter (1 tablespoon) until melted and smooth. Season with salt and pepper to taste.

10Slice the rested steaks against the grain and serve drizzled with the red wine (1 cup) reduction.