Dry Aged Bone-in Rib Eye Recipe

Time2h

Serves2

(24 oz)

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Ingredients

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1
Dry Age the Steak
If not already dry aged, wrap the rib eye loosely in cheesecloth and place it in the refrigerator on a wire rack to allow air to circulate. Leave it for at least 14 days, preferably up to 30 days for maximum flavor.
2
Remove from Refrigerator
Take the dry-aged rib eye steak out of the refrigerator at least 1 hour before cooking to allow it to come to room temperature.

3
Season the Steak
Generously season both sides of the rib eye steak with kosher salt, freshly ground black pepper, and garlic powder. Optionally, add a sprig of fresh rosemary for added flavor.

4
Preheat the Grill or Oven
Preheat your grill to high heat, or preheat your oven to 450°F (232°C). If using a cast-iron skillet, preheat it on medium-high heat.
5
Oil the Steak
Drizzle olive oil over both sides of the rib eye steak and rub it in to ensure an even coating.
6
Cook the Steak
Place the rib eye on the hot grill or skillet. Cook for about 6-7 minutes on one side, then flip and cook for an additional 6-7 minutes for medium-rare. Adjust the time as necessary for your desired doneness.
7
Rest the Steak
Once cooked, remove the steak from the heat and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute.