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This post and recipe is sponsored by Certified Piedmontese. All words and photographs are my own. Thank you so much for supporting the brands that make KJ & Company possible! If you're looking for the perfect holiday or date-night dinner, look no further! Skillet...

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Skillet Dry-Aged Steak & Scallops

This post and recipe is sponsored by Certified Piedmontese. All words and photographs are my own. Thank you so much for supporting the brands that make KJ & Company possible!

If you’re looking for the perfect holiday or date-night dinner, look no further! Skillet Dry-Aged Steak & Scallops is every bit as decadent as it sounds. A gorgeous, dry-aged steak is seared in a hot skillet, basted with butter, herbs and garlic and served with buttery scallops. The flavor of each bite is out of this world and comes together in your own kitchen in one skillet.

What is a Dry-Aged Steak?

If you’ve never had a dry-aged steak, then it’s time to treat yourself! The dry-aging process truly brings out the purest form of the steak. Read this little snipit from the Certified Piedmontese website about this golden piece of meat:

“This Certified Piedmontese cut is beyond anything you have ever had! Quality Certified Piedmontese Bone-In New York Strip that has been dry aged for 30+ days, to maximize the leanness and tenderness already pronounced in our beef. It also adds a new richness in the flavor of the beef, making it even more delicious.”

Boy oh boy I tell you what, this is HANDS down one of the best steaks I’ve ever had – and I was able to make it in my own kitchen! 

What Sets Certified Piedmontese Beef Apart

Certified Piedmontese isn’t just any other beef brand that you may think. They have such a unique, healthy and appealing way that they operate. Let’s dive into the details on what sets Certified Piedmontese apart from the others:

  • Their cows come from the rare Piedmontese breed of cattle from Italy – less than 1% of cattle in the United States are Piedmontese, but Certified Piedmontese has the largest herd of these cattle.
  • The beef is naturally healthier, but does not sacrifice on flavor and tenderness.
  • The beef has fewer calories, less fat and higher protein per ounce than beef from other breeds.
  • The cattle are raised naturally without hormones, antibiotics or steroids – and on ranches here in the Midwest!
  • You get the taste of real beef since it is naturally cleaner and leaner.
  • Certified Piedmontese has a ranch-to-fork process that ensures traceability, environmental sustainability and humane handling.

Now, I don’t know about you guys, but COUNT ME IN! Not only are all of those amazing qualities of the Certified Piedmontese brand enough to get you on board, but tasting their product will have you hooked for life. I sure am!

PS: don’t live in Nebraska or have access to run into The Mercato? Don’t worry! They’ve got you covered with online ordering over at Certified Piedmontese!

Tools Needed for Making a Skillet Steak at Home

I still can’t get over how delicious, decadent and fancy this dish is, but I made it at home and only used one skillet! Mic drop. 

You can make this scrumptious steak in your own kitchen too! Here’s a few tools I recommend to make the process easy and smooth:

  • A good cast-iron skillet. Cast iron transfer heat very evenly and allows you to get a nice, crusty sear on the steak.
  • A meat thermometer – the easiest way to truly know how done your steak really is!
  • A big appetite – it’s time to dig in!

Let’s Talk Scallops

A well-cooked scallop wins my heart (an appetite) every time! I just can’t get enough of them. What’s also so great about scallops: they are easy and quick to cook!

As long as you have a good quality scallop, you really can’t go wrong! I snagged mine from The Mercato and they were buttery delicious.

To cook these scallops, simply sear them in the same skillet that you cook the steak in. The leftover butter, garlic, herbs and steak goodness in the skillet is perfect for bringing these scallops to life! 

When cooking scallops, all you really need to worry about is getting a good sear on one side. Then after you flip them, it’s all about cooking them through, but not over-cooking them to make them rubbery. 

Plus, swirling them in a garlic, herb steak butter doesn’t hurt either!

How to Serve Skillet Dry-Aged Steak & Scallops

There’s no denying that this is a decadent dish, but how special is it to treat yourself or your loved ones every once in awhile?! Talk about the perfect dish for an anniversary, date-night, holiday dinner or just because you deserve it. 

If you are scaling down your Christmas this year, serve up this decadent dish to make your holidays extra special!

Best served with a bed of Asiago Herb Mashed Potatoes, Garlic Almond Green Beans and Garlic Bread. Pour yourself a glass of wine (or water haha) and enoy this scrumptious steak and scallops.

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Skillet Dry-Aged Steak & Scallops


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x

Description

If you’re looking for the perfect holiday or date-night dinner, look no further! Skillet Dry-Aged Steak & Scallops is every bit as decadent as it sounds. A gorgeous, dry-aged steak is seared in a hot skillet, basted with butter, herbs and garlic and served with buttery scallops. The flavor of each bite is out of this world and comes together in your own kitchen in one skillet.


Scale

Ingredients

  • (1) 18oz dry-aged, bone-in Certified Piedmontese New York Strip Steak
  • 1 tablespoon extra virgin olive oil
  • 4 tablespoons butter
  • 2 fresh rosemary sprigs
  • 5 sprigs fresh thyme
  • 3 whole garlic cloves
  • 6 scallops
  • Flaky sea salt

Instructions

  1. Heat the olive oil in a cast iron skillet over high heat. Pat the steak dry and season with salt and pepper on both sides. Sear the steak presentation side-down first for about 5-6 minutes, or until a golden crust has formed. Then flip the steak to sear on the other side for the same duration. Rotate the steak to then quickly sear and get some color on the boarder-sides of the steak.
  2. Reduce the heat to low, add in the butter, rosemary, thyme and garlic into the pan and swirl to melt the butter. Tilt the pan slightly to allow all the butter to run to one end of the pan and use a spoon to baste the steak with the butter for about a minute or so.
  3. Remove the steak from the pan and set aside to allow to rest. It should read about 125-130 degrees for a medium rare steak.
  4. While the steak is resting, bring the skillet back up to a medium heat. Sear the scallops for several minutes on one side to create a golden brown crust. Then, flip the scallops and cook for another few minutes, basting them in the butter from the skillet.
  5. Slice the steak and serve with the scallops and garlic butter spooned over the top. Sprinkle with flaky sea salt and enjoy!

Notes

  • Cooking time may vary depending on your size and thickness of your steak. Create a good crust on the steak and then use a meat thermometer to correctly track the temperature of the steak for doneness.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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