Dry Aged 14oz Ribeye Recipe
Make Dry Aged 14oz Ribeye Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Dry Aging Process
Cooking
Method
Preparation
- 1
Dry Aging the Steak
Begin by lightly coating the ribeye steak with Himalayan pink salt on all sides. Place the steak on a wire rack over a baking sheet in the refrigerator. This will allow air to circulate around the meat, enhancing the drying process.
- 2
Aging Duration
Let the steak dry age for at least 21 days in the refrigerator. The longer it ages, the more intense the flavor will become. Ensure the refrigerator maintains a consistent temperature below 40°F (4°C).
Cooking
- 3
Seasoning
After the aging process, remove the ribeye from the refrigerator. Pat it dry with paper towels. Season generously with black pepper, and place the fresh rosemary and thyme on top.
- 4
- 5
Flipping and Adding Aromatics
Flip the steak and add crushed garlic cloves to the skillet. Continue to cook for another 4-5 minutes for medium-rare, adjusting the time based on desired doneness.
- 6
Resting
Remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat.