Dry-Aged Strip Steak Salad

Last Updated on December 21, 2023

Have you ever wondered what “dry aging” is? It involves placing the meat in an open air, temperature- and humidity-controlled environment–and it makes ButcherBox’s strip steak amazingly tender and concentrated in rich umami flavor.

In this recipe, slices of that rich steak are paired with a sweet and buttery corn and potato salad made with garlic, lemon and lots of fresh herbs. It’s a summery steak and potato meal that hits all the notes.

Speaking of summer, you can grill the components of this dish instead of cooking indoors, if you like. Use corn on the cob instead of kernels, and cut the cob and the onion into wedges so you can grill them. You’ll still need to boil the potatoes and let them cool–but you could throw them on the grill for that char, too.

Dry-Aged Strip Steak Salad

5 from 1 vote
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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 chopped fresh oregano
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons canola oil
  • Flaky sea salt for serving


  • Season the steak with salt and pepper. 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. Bring to a simmer over medium-high heat and cook until very tender but not falling apart, 15 to 25 minutes. Drain and let cool.
  • Meanwhile, turn on the broiler and line a baking sheet with foil. In a bowl, toss together the corn, onion, garlic and melted butter; season with salt. Spread on the baking sheet and broil, tossing occasionally, until the corn and onion are softened and golden brown in spots, 8 to 12 minutes (check frequently to prevent burning). Transfer to a large bowl.
  • Cut the potatoes into small wedges and add to the bowl with the corn mixture. Add the lemon juice, oregano and parsley. Toss, then taste and season with salt and pepper.
  • Heat a large skillet over high. Swirl the oil over the bottom of the skillet and place the steak in the center. Sear, undisturbed, until deeply browned and a crust has formed on the bottom, about 4 minutes. Flip the steak and sear the other side until browned and the internal temperature reaches 135ºF with an instant-read thermometer. Transfer to a cutting board, tent with foil and let rest for 10 minutes.
  • When ready to serve, divide the potato-corn salad among 4 plates or shallow bowls. Slice the steak against the grain and divide among the plates. Sprinkle the flaky salt over the steak and serve.
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