Dry Aged Ribeye | 14oz Recipe

Bring steak to temperature

Remove the 14 oz dry-aged ribeye from the refrigerator and leave on a tray, loosely covered, at room temperature for 45–60 minutes so it warms evenly through. Pat both sides and the edges dry with paper towels before seasoning.

Season

Evenly liberally season both faces and the exposed fat/edge of the ribeye with kosher salt and freshly ground black pepper. Press the seasonings gently into the meat so they adhere.

Preheat pan

Heat a heavy cast-iron skillet or stainless-steel pan over high heat until very hot, about 5 minutes. The pan should be smoking lightly. Add the neutral oil and swirl to coat; it should shimmer.

Sear first side

Place the steak into the hot pan, laying it away from you to avoid splatter. Sear undisturbed for 2¾–3½ minutes for a 14 oz ribeye (about 1¼–1½ inches thick) until a deep brown crust forms. Use tongs to lift an edge to check color.

Sear second side and baste

Flip the steak and reduce heat to medium-high. Add the unsalted butter, crushed garlic cloves, rosemary and thyme to the pan. As the butter melts and foams, tilt the pan slightly and spoon the butter and aromatics over the top of the steak continuously (basting) for 2¾–3½ minutes or until an instant-read thermometer registers 125°F–128°F for medium-rare. Adjust time ±1 minute for desired doneness (120–125°F rare, 130–135°F medium).

Finish edge

If the ribeye has a fat cap or thick edge, hold the steak with tongs and sear the fat edge against the pan for 30–60 seconds to render and crisp, spooning hot butter over the edge as it renders.

Rest the steak

Transfer the steak to a cutting board and spoon 1 teaspoon of pan butter and some of the pan aromatics over the top. Tent loosely with foil and let rest 8–10 minutes (resting allows juices to redistribute and carryover raises temperature ~3–5°F).

Slice and finish

Slice the ribeye against the grain into 1/2-inch slices if serving family-style or serve whole. Sprinkle lightly with coarse sea salt or flaky finishing salt and, if using, a squeeze of lemon to brighten. Serve immediately with any accumulated juices.

After removing the steak to rest, keep the pan over medium heat. Add 1/4 cup red wine (or beef stock if preferred) and scrape the brown bits from the bottom of the pan with a wooden spoon (deglaze). Allow wine to reduce by half, then swirl in any remaining butter from the pan (about 1 tablespoon) to emulsify and season to taste with salt and pepper. Spoon the pan sauce over the sliced steak.