Dry-aged Bone-in Ribeye Recipe

Preparation of the Steak

Remove the ribeye steak from the refrigerator and let it sit at room temperature for at least 1 hour before cooking.

Seasoning

Generously season both sides of the steak with kosher salt and black pepper. Ensure that the seasoning covers the entire surface.

Searing the Steak

Heat a cast-iron skillet over high heat. Add the olive oil and let it heat until shimmering. Carefully place the steak in the skillet.

Cooking the Steak

Sear the steak for 4-5 minutes on one side without moving it, until a crust forms. Flip the steak and add the garlic cloves and rosemary to the skillet.

Basting

Baste the steak with the rendered fat and juices from the skillet for an additional 4-5 minutes for medium-rare, adjusting time for desired doneness.

Resting

Remove the steak from the skillet and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute.

Serving

Slice the ribeye against the grain and serve with the roasted garlic and rosemary on the side.