Dry Aged Bone-in Ribeye Steak Recipe

Bring steak to temperature

Remove the 22 oz dry-aged bone-in ribeye from the refrigerator and pat dry with paper towels. Leave uncovered on a wire rack in the refrigerator for at least 1 hour (or up to 2 hours) to temper; alternatively, bring to room temperature for 45–60 minutes. This ensures even cooking.

Season

Generously season both sides and the exposed bone with 2 tablespoons coarse steak salt and 1 teaspoon freshly ground black pepper. Press the salt into the meat with your hands so it adheres.

Preheat equipment

Preheat a cast-iron skillet or heavy-bottomed oven-safe skillet over medium-high heat until smoking hot (about 8–10 minutes). If using a grill, preheat to high for two-zone cooking. Preheat oven to 375°F (190°C) if you plan to finish in the oven.

Sear

Add 2 tablespoons neutral oil to the hot skillet and swirl. Place the ribeye fat-side and meat-side down in the pan. Sear without moving for 2½–3 minutes until a deep brown crust forms. Turn and sear the other side 2½–3 minutes. Sear the exposed bone and fat cap briefly to render and color (about 1–2 minutes).

Baste and finish

Reduce heat to medium. Add 2 tablespoons unsalted butter, 2 thyme sprigs, and 2 smashed garlic cloves to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak repeatedly (basting) for 1–2 minutes. For a medium-rare target (internal temp 125–130°F / 52–54°C), transfer the skillet to the preheated oven and roast 6–10 minutes depending on thickness; for medium (135°F / 57°C) roast 10–14 minutes. Alternatively, continue on the stovetop over medium heat and monitor temperature with a probe thermometer.

Rest

Remove steak from the pan when it reaches 5°F (3°C) below target temperature (carryover will raise it). Tent loosely with foil and rest on a cutting board for 10–12 minutes to allow juices to redistribute.

Clarify butter

Melt 6 oz unsalted butter gently in a small saucepan over low heat until fully melted. Skim foam and pour off clear melted butter into a heatproof container, leaving milk solids behind. Keep warm but not hot (about 120–130°F / 50–55°C).

Make reduction

In a small saucepan combine 2 tablespoons white wine vinegar, 2 tablespoons dry white wine, and 1 tablespoon minced shallot. Add 1 teaspoon chopped tarragon stems if available. Simmer over medium-low until reduced to about 1–2 tablespoons (about 6–8 minutes). Strain into a small bowl, reserving the liquid and discarding solids. Let cool slightly.

Whisk egg yolks

In a heatproof bowl set over (but not touching) a pot of barely simmering water (double-boiler), whisk together 3 egg yolks, 1 teaspoon cold water and the cooled reduction. Whisk constantly until the mixture thickens and becomes ribbon-like and reaches about 160°F (70°C) or is thick enough to coat the back of a spoon. Take care not to overheat or scramble eggs.

Emulsify with butter

Remove the bowl from heat. Very slowly drizzle the warm clarified butter into the yolk mixture while whisking continuously to form a smooth emulsion. Start drop by drop, then increase to a thin steady stream as the sauce thickens and stabilizes. If the sauce becomes too thick, whisk in 1–2 teaspoons warm water or a squeeze of lemon to loosen.

Finish seasoning

Stir in 2 teaspoons chopped fresh tarragon leaves, 1 teaspoon chopped chervil or parsley (if using), 1 teaspoon fine sea salt, 1 teaspoon freshly ground white or black pepper, and 1 teaspoon lemon juice. Taste and adjust seasoning. Keep the béarnaise warm (set bowl over warm water) and use within 30–45 minutes; rewarm gently if needed.

Slice and season: After the steak has rested, slice against the grain into 3/4–1 inch thick slices. Sprinkle 1 teaspoon flaky finishing salt across the slices for immediate seasoning and texture.

Plate and garnish: Arrange slices on a warm plate or serve whole. Spoon 2–4 tablespoons béarnaise sauce over the steak or serve on the side. Garnish with microgreens or chopped parsley and a lemon wedge. Offer additional steak salt at the table.

Serve: Serve immediately while steak is warm and sauce is emulsified. Recommended doneness: medium-rare to medium depending on guest preference.