Dry-aged Ribeye Recipe

Season the Steak

Generously season the ribeye steak with kosher salt and freshly ground black pepper. Let it sit at room temperature for about 30 minutes.

Sear the Steak

Preheat a cast-iron skillet over high heat. Add a small amount of duck fat and sear the steak for 4-5 minutes on each side until a crust forms. Reduce heat to medium and continue cooking to desired doneness.

Rest the Steak

Remove the steak from the skillet and let it rest for at least 10 minutes before slicing.

Prepare the Potatoes

Peel the Yukon Gold potatoes and trim the edges to create a cylindrical shape. Heat duck fat in a skillet over medium heat.

Sear the Potatoes

Place the potatoes cut-side down in the hot fat and sear for about 5 minutes until golden brown.

Add Garlic and Thyme

Add whole garlic cloves and thyme to the skillet, then pour in the vegetable stock. Cover and cook for 20-25 minutes until the potatoes are tender.

Finish in the Oven

Transfer the skillet to a preheated oven at 375°F (190°C) for an additional 10 minutes to finish cooking.

Prepare the Green Beans

Trim the ends of the green beans and rinse them under cold water.

Sauté the Green Beans

In a skillet, heat olive oil over medium-high heat. Add the green beans and season with garlic powder, salt, and black pepper. Sauté for about 5-7 minutes until crispy and tender.

Simmer the Ingredients

In a saucepan, combine beef stock, red wine, chopped shallots, and thyme. Bring to a simmer and reduce until thickened, about 30 minutes.

Finish with Butter

Remove from heat and whisk in butter until melted and smooth. Strain the sauce to remove solids if desired.