40 Day Dry Aged Ribeye Steak Recipe

Time1h

Serves2

Pickled Pohole Fern | Creamed Luau Leaf | Black Truffle Butter

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Ingredients

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1
Dry Aging the Ribeye
Wrap the ribeye steak in cheesecloth and place it in a refrigerator at 34-38°F (1-3°C) for 40 days. Ensure good air circulation and humidity control.
2
Seasoning the Steak
After 40 days, remove the steak from the refrigerator, unwrap, and trim off the dried outer edges. Pat the steak dry with paper towels. Season generously with kosher salt and black pepper on both sides.
3
Cooking the Steak
Preheat a grill or cast-iron skillet over high heat. Add the seasoned ribeye to the grill and sear for 4-5 minutes per side for medium-rare, or until desired doneness.
4
Preparing Creamed Luau Leaf
In a saucepan, bring the heavy cream to a simmer. Add the luau leaves and cook until tender, about 10-12 minutes. Season with salt to taste.
5
Serving
Once the steak is cooked, let it rest for 10 minutes. Serve with pickled pohole fern, creamed luau leaves, and top the steak with black truffle butter.