Dry Aged Ribeye Steak Recipe

Bring steaks to room temperature

Remove the dry-aged ribeyes from the refrigerator 45–60 minutes before cooking. Pat them dry on all sides with paper towels to remove any surface moisture—this helps develop a good crust.

Season

Just before cooking, season both sides and the edges generously with kosher salt and freshly ground black pepper. Press the seasoning lightly into the meat.

Preheat pan

Place a heavy cast-iron skillet or stainless steel pan over high heat and let it get very hot for 5 minutes. Add the neutral oil and swirl to coat; it should shimmer but not smoke heavily.

Sear

Add the ribeyes to the hot pan, laying them away from you. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2½–3 minutes. If the steaks are thick (2 inches or more), also sear the exposed bone and edges for 30–45 seconds each.

Baste and finish

Reduce heat to medium-high. Add the unsalted butter, crushed garlic, and thyme sprigs to the pan. Tilt the pan slightly and, using a spoon, continuously baste the steaks with the foaming butter for 2–4 minutes while monitoring internal temperature. For medium-rare aim for 125–128°F (52–53°C); for medium 135°F (57°C).

Rest

Transfer the steaks to a cutting board, tent loosely with foil, and rest for 8–10 minutes. This allows carryover cooking and redistributes juices.

Slice or serve whole

If slicing, cut against the grain into 1/2-inch slices. Sprinkle a small pinch of coarse finishing salt if desired.

Make the reduction

In a small saucepan combine the white wine vinegar, dry white wine, minced shallot, and the stalks from the tarragon (reserve leaves). Bring to a gentle simmer and reduce over medium heat until about 2 teaspoons of liquid remain (approximately 6–8 minutes). Strain into a heatproof bowl to remove solids and allow to cool slightly.

Set up double boiler

Fill a medium saucepan with about 1–2 inches of water and bring to a simmer over low–medium heat. Place a heatproof bowl over the saucepan (bowl should not touch the water). Add the egg yolks and the cooled reduction to the bowl and whisk vigorously to combine.

Emulsify

Whisk the yolk-reduction mixture constantly until it begins to thicken and becomes slightly frothy (2–3 minutes). Begin adding the warm melted butter very slowly in a thin steady stream while continuously whisking to create an emulsified sauce. If sauce gets too thick, whisk in a teaspoon or two of warm water to loosen.

Finish flavor

Once all butter is incorporated and the sauce is thick and glossy, remove from heat. Stir in lemon juice, chopped tarragon leaves, chopped chervil or parsley (if using), fine sea salt, and a pinch of white pepper or cayenne to taste. Taste and adjust seasoning or lemon as needed. Keep the béarnaise warm (but not hot) until serving — place bowl in a warm spot or over very low heat, whisking occasionally.

Troubleshooting (optional)

If the sauce breaks (separates), remove from heat and whisk in a teaspoon of warm water or a lightly beaten egg yolk in a separate bowl, then gradually whisk the broken sauce into it to re-emulsify.

Plate the rested ribeye whole or sliced, spoon 2–3 tablespoons of warm béarnaise over each steak or serve the sauce on the side. Garnish with a sprinkle of freshly chopped tarragon and a light pinch of coarse finishing salt. Serve immediately.