My favorite steak in Oklahoma City is Mahogany's. The only time we get to go there is when someone buys us a gift card and it is a special occasion. This restaurant seriously has AMAZING steaks! As many times as my husband and I have been there I am always trying to figure out the secret to that amazing steak. It literally melts in your mouth it is soooo good!
Recently my husband bought us a dry aged rib eye steak from Homeland. At their meat counter they have a dry aged refrigerator that houses the "Special beef". A 21 day dry-aged rib eye runs about $18.00 per pound. We like to get ours cut thick, 1 1/2 to 2" thick. A steak will usually run us about $30 and we always split it between the two of us. We decided to celebrate at home and try a technique we had seen used on a food channel. Amazingly enough it turned out to be one of the better steaks I have ever had. Not quite as good as Mahogany's but darn close and much better than all of your other local steak places and a lot cheaper. Mahogany's runs at least $100 per person and that is if you don't have wine with dinner. We can eat at home using the technique I am going to share with you and eat for around $50 with dessert.
I have learned the beef is the most important part of this equation. I can't stress to you enough how important it is to purchase a dry aged steak. The longer the steak ages the more tender and developed the flavor becomes. When you purchase it they will trim off the funny looking bark on the outside of the meat that develops. And underneath will be an amazingly tender and flavorful steak.
Once you have purchased your steak take it home and plan on cooking it the same day. Let the meat rest on the counter and come to room temperature. This is important as it will help the steak cook more evenly.
Once it has come to room temperature, season it really well with salt and pepper. I like to almost
blacken my steak. Get your cast iron skillet and turn the heat on high. You want that skillet screaming hot before you put the steak in it. Do not use oil or butter. Turn your oven on to broil and let it heat up.
Place the well seasoned steak in the skillet and leave it alone for about 3-4 minutes and then turn it over using tongs, do not use a fork which will pierce the meat it will leach the flavorful juices out. Leave it 3-4 minutes on the second side. You are creating a delicious crust by doing this that will keep all the juices on the inside of the steak. Take a good pat of butter and put on top of the piece of meat and then place it in the oven top shelf next to the broiler. Leave the steak alone for 8-10 minutes depending on how thick the steak is cut. The thinner the cut of steak the less time you leave it in the oven. For a 2" steak I leave it about 8 minutes for a medium to medium rare steak.
When I take the steak out of the oven I put a compound butter on top,