Fahrenheit’s Dry Aged Steak


Fahrenheit, one of Charlotte’s newest and most popular restaurants, has a steak that’s even better than its view, which is saying quite a lot. A special thanks to Chef Rocco Whalen and Fahrenheit for sharing one of their exclusive recipes with our readers.

Steak Ingridents
 16oz Strip
• 2-Serrano Chiles
• 1 -whole lemon zest
• 4oz Arugula
• ½ pound Fingerling Potatoes

Pickled Shallots
• ½ pound shallots sliced thin
• 2 cups red wine vin
• 1 cup sugar
• 3 sprigs thyme

Allow to sit in brine over night in fridge, then ready to serve.

Pickled Chiles
• 1 pound Serranos, sliced
• 1 1/4 cups Cider Vin
• 1 cup Bourbon
• ½ cup honey
• 2tsp ground Coriander
• 1tsp Sea salt
• 1tsp Mustard seeds
• 2 each Bay leaves

Heat grill 15 to 25 minutes prior to cooking to kill any bacteria. Temperature should be 350-400*. A properly heated grill sears food on contact, keeps the insides juicy and helps prevent sticking while creating a beautiful carmelization on the steak.

You can also cook your potatoes on the grill for a great smoky flavored potato with a nice outside crisp.

While our steak is cooking toss your salads and pickled veggies together to top the steak once finished (grill steak to preferred temp). Allow your steak to sit separately for a few minutes before plating. This is for all the juices to stay with the meat and not run all over your plate.

Once rested, plate your food and top with the delicious pickled salad you’’ve created and enjoy.