Grass-fed Rib-eye 40 Day Dry Aged 10oz Recipe

Cooking Instructions

1. 1

   Preparation

   Remove the rib-eye steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This will ensure even cooking.

2. 2

   Seasoning

   Pat the steak dry with paper towels. Generously season both sides of the steak with kosher salt and freshly ground black pepper.

3. 3

   Preheat the Pan

   Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add olive oil and let it heat until shimmering.

4. 4

   Cooking the Steak

   Place the seasoned rib-eye in the hot skillet. Cook for about 4-5 minutes on one side without moving it, allowing a crust to form. Flip the steak and cook for an additional 4-5 minutes for medium-rare, or until your desired doneness is reached.

5. 5

   Optional Basting

   For added flavor, during the last minute of cooking, add a sprig of fresh rosemary to the pan and spoon the oil over the steak.

6. 6

   Resting

   Remove the steak from the skillet and let it rest for 5-10 minutes before slicing. This helps retain the juices.

7. 7

   Serving

   Slice the rib-eye against the grain and serve it on a warm plate. Enjoy your perfectly cooked, dry-aged rib-eye steak!