Lately, Dev and I have been making and effort to cut down on the amount of beef we're eating. So once in a while, for a special occasion, we will go for a steak - I will spend a little more and buy the steaks at Whole Foods - go for the DRY AGED! For Dev: New York, For me: tenderloin. :-)
I have cooked our steaks this way a few times now and they've come out great... consistently. Note: this works best with thick-cut steaks, at least 1.5" thick for the NY and 2+ for the tenderloin. **UPDATE. Highly recommend this technique w/ Dry aged steaks only. We tried regular steaks, and for some reason, the end result wasn't as good - tougher/drier texture. MEH.
Preheat oven to 500F
(I usually cook the steaks after baking a potato gratin, so the oven has been on for a good 1.5+ hours!)
2 steaks, thick cut
(New York 1.5+" thick, Tenderloin, 2+" thick)
Montreal Steak Seasoning2 pats of unsalted butter
Take steaks out of the fridge and let rest 10 min. Pat steaks with paper towels - you want them to be dry. Salt the steaks a few minutes just before searing.
If you like, spoon the pan drippings of butter onto the steaks!