35 Day Aged Ribeye Recipe

Bring to temperature

Remove the 35-day aged ribeye from the refrigerator at least 1 hour before cooking (up to 2 hours if the steak is very thick) so it comes to near room temperature. Pat both sides and the edges thoroughly dry with paper towels — dryness is essential for a good sear.

Seasoning

Season both faces and the exposed edges generously with kosher salt and freshly ground black pepper. Because the steak is dry-aged and deeply flavored, a simple salt-and-pepper seasoning is best. Press the salt lightly into the meat so it adheres.

Preheat pan and oven

Preheat an oven to 375°F (190°C). Place a heavy cast-iron skillet or ovenproof stainless steel pan on the stovetop and heat over medium-high until very hot (2–5 minutes). Add the neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

Initial sear

Carefully place the ribeye into the hot pan, laying it away from you to avoid splatter. Sear without moving for 2–3 minutes, until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. Sear the fat cap/edge for 1–2 minutes, holding the steak with tongs to render and brown the exterior fat.

Baste and roast

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs and optional rosemary to the pan. As the butter melts and foams, tilt the pan slightly and spoon the flavored butter over the top of the steak repeatedly (basting) for 1 minute. Transfer the skillet to the preheated oven to finish cooking. For medium-rare (internal temp 125–130°F / 52–54°C), roast for 4–7 minutes depending on thickness; for medium (135°F / 57°C) roast 7–10 minutes. Use an instant-read thermometer inserted into the center to check temperature.

Rest

Remove the steak from the oven and transfer it to a cutting board. Tent loosely with foil and let rest for 8–12 minutes. Resting allows juices to redistribute and carryover cooking to finish.

Finish and slice

While the steak rests, spoon any pan juices into a small bowl and skim off excess fat if desired. If using, place compound butter on top of the hot steak to melt during resting. After resting, lightly sprinkle coarse finishing salt over the steak. Slice the ribeye against the grain into 1/4–1/2-inch slices and arrange on a warm serving platter. Spoon reserved butter and juices over the slices as desired and serve immediately.