Dry Aged Bone – In Ribeye Steak * Recipe

Bring to room temperature

Remove the 22 oz dry-aged bone-in ribeye from the refrigerator 45–60 minutes before cooking so it comes close to room temperature. Pat dry thoroughly with paper towels to remove any surface moisture.

Season both sides of the steak generously with the 2 tsp kosher/steak salt and 1 tsp freshly ground black pepper. Press the salt into the meat so it adheres. Do not salt again after cooking except the finishing salt.

Preheat: Place a heavy cast-iron skillet or stainless-steel pan over high heat until very hot (about 5–8 minutes). Preheat oven to 375°F (190°C) if you plan to finish in the oven for even doneness.

Sear: Add 2 tbs neutral oil to the hot pan and swirl to coat. Carefully place the steak, presentation side down first, into the pan. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Sear the edges (render the fat cap) by holding the steak with tongs for 30–60 seconds per edge to brown the fat.

Baste and finish: Reduce heat to medium. Add 2 tbs unsalted butter, 2 smashed garlic cloves, and 2 thyme sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for 1–2 minutes. If the steak is thick (22 oz bone-in usually is), transfer the pan to the preheated oven to finish cooking for 4–8 minutes depending on thickness and desired doneness (see temperature guide below). Alternatively, continue cooking on the stovetop with lower heat while basting until target temp is reached.

Doneness guide (internal temperature): Rare 120–125°F (49–52°C), Medium-rare 130–135°F (54–57°C), Medium 140–145°F (60–63°C). Use an instant-read thermometer inserted into the thickest part, away from bone.

Rest: Remove steak to a cutting board and tent loosely with foil. Rest for 8–12 minutes. Resting allows juices to redistribute and carryover cooking to finish.

Slice: After resting, slice the ribeye against the grain into 1/4–1/2 inch thick slices, keeping the bone intact if serving on the bone. Arrange on a warm plate.

Make the reduction: In a small saucepan combine 2 tbs white wine vinegar, 2 tbs dry white wine, and the finely minced shallot. Add 1 tbs of the chopped tarragon leaves (reserve remaining for garnish). Bring to a gentle simmer and reduce over medium heat until about 2–3 teaspoons of liquid remain (about 6–8 minutes). Strain the shallots and herbs out into a small bowl, reserving the flavored vinegar liquid. Let it cool slightly.

Prepare a double boiler: Place a heatproof bowl over a small saucepan of simmering (not boiling) water so the bowl bottom does not touch the water. Keep water at a gentle simmer to provide indirect heat.

Whisk egg yolks: In the heatproof bowl, combine the 3 egg yolks and the strained reduction liquid. Whisk continuously over the simmering water until the mixture becomes frothy and slightly thickens (the ribbon stage), about 2–3 minutes. Do not let the eggs scramble; moderate heat is essential.

Emulsify with butter: With the bowl over the double boiler, begin to slowly drizzle in the 6 tbs clarified hot butter in a very thin, steady stream while whisking constantly. The sauce should emulsify and thicken to a creamy, velvety consistency. If the sauce becomes too thick, add a teaspoon or two of warm water to loosen. If it begins to separate, remove from heat and whisk vigorously to bring back together.

Finish flavoring: Remove from heat. Stir in 1 tsp lemon juice, 1 tsp salt, the remaining 1 tbs chopped tarragon and optional 1 tsp chervil/parsley. Season with a pinch of white pepper or cayenne to taste. Keep the béarnaise warm (not hot) until serving; if needed keep over very low heat or in a thermos-like container. Re-whisk gently before serving.

Finish and serve: Spoon 2–3 tablespoons (or more to taste) of warm béarnaise sauce alongside or over the sliced ribeye. Sprinkle the sliced steak lightly with the flaky finishing salt (about 1 tsp) and the remaining 1/2 tsp freshly ground black pepper. Garnish with extra tarragon leaves.

Presentation note: Serve the bone-in ribeye on a pre-warmed plate or wooden board, with béarnaise on the side in a small ramekin so diners can add as desired.