Dinner Recipes

Corre Larkin’s Showstopping 24-Hour Steak

Great meals start with excellent ingredients—and sometimes, a little extra time and care. This is exactly what home chef Corre Larkin brought to the table with her unforgettable 4th of July recipe featuring Mishima Reserve American Wagyu.

Corre prepped this premium New York Strip with a 24-hour dry brine, unlocking deep, complex flavors that made it the "best steak" she has ever cooked at home. Her cooking method was a mouthwatering combination of cast-iron butter basting and grilling, which created a perfect crust and a juicy, tender interior.

Of course, no celebration is complete without the right side dishes. Like Corre, you can pair your steak with a vibrant heirloom tomato and couscous salad, along with a creamy potato salad featuring crème fraîche and fresh herbs—dishes that are as beautiful as they are delicious.

If you’re looking to elevate your own 4th of July menu, take a page from Corre’s book and make this showstopping steak the centerpiece of your celebration.

Corre Larkin’s Showstopping 24-Hour Steak
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Dinner

Corre Larkin’s Showstopping 24-Hour Steak

Ingredients

2 Mishima Reserve American Wagyu New York Strip Steaks
3 tablespoons of Rosemary Chili Flaky sea salt
3 tablespoons of butter 

Directions

  1. 24 hours before you are ready to cook, salt the steaks and let them sit uncovered in your fridge on a paper towel to absorb any excess liquid that comes out. 

  2. 1 hour before you want to cook the steaks, remove them from the fridge to bring them to room temperature. Brush off any excess salt. 

  3. Preheat your grill on high and place a cast iron pan in the grill to heat up. After 10 minutes of preheating, sear off the steaks in the cast iron. Cook them for approximately 90 seconds per side and then sear the fat cap. Now add the butter and coat the steaks in it before transferring them to the grill. Cook them for another 2 minutes per side, turning them every 30 seconds. Every time you turn them, dip them back in the butter in the cast-iron skillet and then return them to the grill. 

  4. I cook mine to medium rare on the rare side. Let the steaks rest for at least 5 minutes, tented under foil to keep them warm and retain their heat. 

  5. Slice into 1/4'' slices and serve immediately. 
     

Source: Instagram - @cocolarkincooks