Ojo De Bife Recipe
Perfectly Dry-Aged In-House for 28 Days with Himalayan Salt
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak
Fat & Aromatics for Cooking
Finishing & Serving
Method
Dry-Age Preparation (In-house, 28 days)
- 1
Select and prepare primal cut
Choose a high-quality bone-in ribeye roast (preferably whole rib section). Trim only excessive wet fat and silver skin; leave a protective cap of fat and the bone to help dry-aging. Do not over-trim—retain 5–7 mm of exterior fat.
- 2
Salt bed and placement
Line a dedicated dry-aging refrigerator shelf or tray with a generous layer of coarse Himalayan pink salt (~800 g for a small tray). Place the roast on a wire rack above the salt so air circulates freely around the meat. The salt bed controls humidity and absorbs excess moisture.
- 3
Dry-age environment
Maintain a controlled environment: temperature 1–3°C (34–38°F), relative humidity 75–85%, and gentle air circulation. Dry-age the roast for 28 days undisturbed. Check weekly: remove any surface debris, but do not wash the roast. The surface will form a dark, hard crust.
- 4
Post-aging trim
After 28 days, remove roast from the aging environment. Using a sharp knife, trim away the hard, dry outer crust, excess dry fat, and any discolored areas until you reach rosy, fragrant meat. Save trimmed meat for stocks or grilling if desired.
Steak Cooking
- 5
Bring to room temperature & season
At least 45–60 minutes before cooking, bring the trimmed ribeye steaks to room temperature on a plate, uncovered in the refrigerator for shorter time or covered on the counter for longer but no more than 2 hours total. Pat dry thoroughly with paper towels. Lightly season both sides with 1 tsp kosher salt (adjust depending on how much salt was used in dry-aging) and 1 tsp freshly ground black pepper. Do not over-salt—the dry-aged meat is already concentrated; seasoning is to taste.
- 6
- 7
Sear the steak
Place the steak in the hot pan and press gently to maximize contact. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. For a bone-in 1.25–1.5 inch steak aiming for medium-rare, total pan time plus oven time should result in 52–54°C (125–129°F) final internal temperature. Adjust time for thickness and desired doneness.
- 8
Baste with butter and aromatics
Reduce heat to medium, add 2 tbs unsalted butter, crushed garlic cloves, thyme, and rosemary to the pan. As butter melts, tilt the pan and use a spoon to continuously baste the steak with the aromatic butter for 1.5–2 minutes to build flavor and finish crust.
- 9
Check doneness
Use an instant-read thermometer inserted into the thickest part of the meat (away from bone). Target temperatures: rare 49–51°C, medium-rare 52–54°C, medium 57–60°C. If the steak needs more cooking after searing and basting, transfer the pan to a preheated 180°C (350°F) oven for 3–6 minutes depending on thickness—check temperature frequently.
- 10
Rest the steak
Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes for a 1.25–1.5 inch bone-in ribeye. Rest allows juices to redistribute and carryover cooking to finish.
Finishing & Serving
- 11
Slice and season
Slice the steak against the grain into 1⁄2-inch thick slices, cutting from the meat towards the bone. Sprinkle lightly with 1 tsp coarse Himalayan pink salt or a pinch of flaky sea salt to taste. Let the salts dissolve into the warm meat for maximum flavor.
- 12
- 13
Plate and serve
Arrange slices and bone on a warmed plate or board, spoon any resting juices over the meat, and serve immediately with preferred sides. Recommend simple accompaniments (roasted potatoes, sautéed greens) to highlight the concentrated dry-aged flavor.