Dry-aged Boneless Ribeye (14 Oz) Recipe
Indulge in our Dry-Aged Boneless Ribeye, a 14 oz masterpiece that boasts intense flavor and tenderness. Expertly aged to enhance its natural richness, this cut is seared to perfection, delivering a succulent experience with each bite. Paired with seasonal vegetables and your choice of sauce, it's the epitome of a steak lover's dream.
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Ingredients
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Meat
Optional Ingredients
Method
Preparation
- 1
Dry-Aging the Steak
If possible, dry-age the ribeye steak in the refrigerator for 7-21 days before cooking to enhance its flavor and tenderness. Make sure it is well-wrapped in cheesecloth or placed on a wire rack.
- 2
Seasoning
Remove the steak from the refrigerator and let it come to room temperature for about 30-60 minutes. Generously season both sides with kosher salt and black pepper.
Cooking
- 3
- 4
Flavor Enhancements
Optional: During the last minute of cooking, add crushed garlic cloves and fresh rosemary on top of the steak for added flavor.
Resting and Serving
- 5
Resting the Steak
Remove the steak from heat and let it rest for 10 minutes on a cutting board, tented loosely with foil.
- 6
Slicing and Serving
Slice against the grain and serve immediately. Enjoy your perfectly cooked dry-aged ribeye!