24 Oz. Dry Aged Bone-in Ribeye* Recipe

Bring to room temperature & dry

Remove the 24 oz. dry-aged bone-in ribeye from the refrigerator at least 1 hour (up to 2 hours) before cooking so it reaches room temperature. Pat the steak thoroughly dry with paper towels—dry surface = better sear.

Season

Generously season both sides and the edges of the steak with the kosher salt and freshly ground black pepper. Press the seasonings into the meat so they adhere.

Preheat pan and oven

Preheat oven to 375°F (190°C). Heat a large oven-safe cast-iron skillet or heavy-bottomed ovenproof pan over high heat until very hot, about 5 minutes. Add the neutral oil and swirl to coat; the oil should shimmer and just begin to smoke.

Sear the steak

Place the ribeye in the hot pan, bone side toward the edge if it fits, and do not move for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2½–3 minutes. Sear the edges (fat cap) by holding the steak with tongs and pressing the fat against the pan for 30–60 seconds to render and brown.

Finish in the oven

Add the butter, smashed garlic, thyme, and rosemary to the pan and immediately transfer the skillet to the preheated oven. Roast until the internal temperature reaches 120–125°F (49–52°C) for medium-rare (carryover will bring it higher), about 8–12 minutes depending on thickness and oven. For medium, cook to 130–135°F (54–57°C). Use an instant-read thermometer inserted into the thickest part away from bone.

Baste while finishing

If the pan is large enough to return to the stovetop, remove from the oven when 5–7°F shy of target. Place back on medium-low heat. Tilt the pan and use a spoon to continuously spoon the melted butter and pan juices over the top of the steak for 1–2 minutes to build flavor and gloss. Continue basting with the garlic and herb-infused butter.

Rest the steak

Transfer the ribeye to a cutting board and pour any pan juices over it. Tent loosely with foil and let rest for 10–12 minutes. Resting lets juices redistribute and carryover cooking complete the final internal temperature.

After resting, slice the steak against the grain into thick slices (about ½"–¾"). Arrange slices on a warm platter. Sprinkle lightly with flaky sea salt and chopped parsley. Serve with lemon wedges on the side if desired.

Pass any remaining pan juices or compound butter alongside. Serve immediately.