Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

14 oz dry-aged for four weeks, concentrated indulgent umami finish. Château Simard, 2012, Saint Émilion Grand Cru, Bordeaux, France velvety plum & chocolate

Remove the 14 oz dry-aged rib eye from refrigeration at least 45–60 minutes before cooking. Leave it uncovered on a rack in the refrigerator or on the counter (if room temperature) to come close to room temperature; this promotes even cooking.

Bring steak to temperature

Pat the steak very dry with paper towels. Generously season all surfaces with kosher salt (about 1 1/4 tbs total) and freshly cracked coarse black pepper, pressing the seasoning lightly to adhere. The salt will enhance the concentrated umami flavor of the dry-aged beef.

Pat and season

Heat a heavy cast-iron skillet or stainless steel pan over high heat until smoking hot, about 6–8 minutes. Add 1 tablespoon high-heat neutral oil and swirl to coat the pan.

Preheat pan

Place the steak in the hot pan away from you to avoid splatter. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the opposite side for another 2 minutes. Sear the short edges (fat cap) for 30–45 seconds to render fat and develop color.

Sear the steak

Reduce heat to medium. Add 2 tbs unsalted butter, the smashed garlic cloves, and the thyme (and rosemary, if using) to the pan. Once the butter foams, tilt the pan and spoon the melted butter and aromatics over the steak continuously (baste) for 1–2 minutes to build flavor and a glossy finish. Continue until internal temperature reaches 125–128°F (52–53°C) for medium-rare; use an instant-read thermometer inserted into the thickest part.

Finish with butter and aromatics

Transfer the steak to a warm cutting board or plate and loosely tent with foil. Rest for 7–10 minutes to allow juices to redistribute. During this time the carryover will bring the steak to about 130–133°F (54–56°C).

Rest

Slice the rib eye against the grain into desired thickness. Sprinkle with 1/2 tsp flaky finishing salt to enhance the concentrated flavors. If using, drizzle up to 2 tbs of red wine reduction or jus over the slices or serve on the side.

Slice and finish

Serve the slices warm with the wine recommended (Château Simard 2012 Saint-Émilion Grand Cru) to complement the velvety plum and chocolate notes. Offer any pan juices or reserved jus alongside.

Plate suggestion

dry-aged rib eye, boneless

kosher salt

coarse black pepper, freshly cracked

neutral high-heat oil (grapeseed or canola)

unsalted butter

garlic cloves, smashed

fresh thyme sprigs

fresh rosemary sprig (optional)

flaky finishing salt (Maldon or similar)

optional red wine reduction or jus

28-DAY DRY-AGED RIB EYE

Make 28-DAY DRY-AGED RIB EYE Recipe in just 1h 15m. 14 oz dry-aged for four weeks, concentrated indulgent umami finish. Château Simard, 2012, Saint Émilion Grand Cru, Bordeaux, France velvety plum & chocolate

28-DAY DRY-AGED RIB EYE

Descriptors

Tasting Notes

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