Home Made Dry-Aged Sirloin Steak with Cheesy Roast Fingerling Potatoes

We wrapped each steak in three to four layers of cheese cloth.

Then placed them on a small rack in the bottom of the refrigerator in the back corner of the bottom shelf where the temperature is 34* F.

We left them there for four days then unwrapped them at dinner time.

We proceeded to cook them in a lightly oiled (EVOO) cast iron skillet over medium-high heat.

We checked the internal temperature and flipped them after a minute or two and about one to two minutes after that the internal temperature was aver 130* F (140* F = medium rare).

So we removed them and let them rest while we finished and plated the meal.

For the potatoes: 1.

Place the cut potatoes, olive oil, pepper, salt, granulated garlic and red pepper flakes in a bowl and mix thoroughly.

Arrange potato mixture on a lightly oiled cookie sheet that will fit in you toaster oven if possible.

Bake at 400* F for 12 minutes or until almost fork tender.

Mix the cheese, chives, cilantro, fresh garlic and green onions and spread on top of the potatoes.

Bake for another 9 minutes at 400* F or until fork tender.

Then remove and serve.