Dry-Aged Strip Steak Salad

Last Updated on September 17, 2023

Dry aging tends to do wonders to beef like with ButcherBox’s strip steak. The open air, yet temperature and humidity-controlled, environment helps the meat become more concentrated in rich umami flavor and tender. A sweet and buttery corn-based salad might just be the perfect pairing for such rich flavors, as in this recipe. Throw in some creamy potatoes, garlic and a hefty amount of fresh herbs and you have a summer-y steak and potato meal that hits all the flavors.

Can you cook the components of this dish on the grill instead of in a pan? Yes, absolutely…for the most part. You’ll want corn on the cob and onion cut into wedges to make them grill-able. Also, the potatoes will still need to be boiled and cooled before slicing—so remember to cook those first!

Dry-Aged Strip Steak Salad

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4


  • 1 pound ButcherBox Dry-Aged Strip Steak defrosted and patted dry
  • Salt and pepper
  • pounds small Yukon gold potatoes
  • cups fresh corn kernels
  • 1 cup yellow onion medium diced
  • 5 cloves garlic chopped
  • 5 tablespoons unsalted butter melted
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh oregano chopped
  • 2 tablespoons fresh parsley chopped
  • 3 tablespoons canola oil
  • Flake salt for serving


  • Season the steak with salt and pepper and set in the fridge. Place the potatoes in a medium pot, add 2 tablespoons of salt and cover with enough water to submerge the potatoes by about 1 inch. Heat over medium-high, bring to a simmer and cook until very fork tender but not falling apart, about 15 to 25 minutes. Drain and let cool.
  • Meanwhile, turn on the broiler and line a sheet pan with foil or parchment. Add the corn, onion, garlic and melted butter to the pan and season with salt. Place under the broiler and cook, tossing occasionally, until the corn and onion are softened and golden brown in spots, about 8 to 12 minutes. Transfer to a large bowl. Cut the potatoes into small wedges and add to the bowl with the lemon juice, oregano and parsley. Toss, season with salt and pepper as needed and set aside.
  • Heat a large skillet over high. Once hot, add the canola oil and when the oil is shimmery and hot, place the steak in the center of the pan. Sear, undisturbed, until deeply browned and a crust has formed on the bottom, about 4 minutes. Then turn the steak over and sear the other side until browned and the internal temperature reaches 135º F with an instant read thermometer. Transfer to a board and let rest for 10 minutes.
  • When ready to serve, slice the steak against the grain and transfer to plates with the potato-corn salad. Sprinkle the flake salt over the steak.
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