Jul 13 2026
Restaurants›Kinsmith›30-day Dry Aged Ribeye Recipe

30-day Dry Aged Ribeye Recipe

Inspired by Kinsmith
Time1h 30m
Serves4

thick-cut Certified Angus Beef, served with horseradish mashed potatoes, grilled asparagus, and red eye steak gravy

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Ingredients

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Ribeye Steak

Horseradish Mashed Potatoes

Grilled Asparagus

Red Eye Steak Gravy

Method

Ribeye Steak Preparation

  1. 1

    Dry Aging

    For optimal flavor, dry-age the ribeye for 30 days in a controlled environment.

  2. 2

    Seasoning

    Remove the ribeye from the fridge, pat it dry, and season both sides generously with kosher salt and black pepper. Let it rest at room temperature for 1 hour.

  3. 3

    Cooking

    Preheat a grill or cast-iron skillet over high heat. Add olive oil and sear the ribeye for 4-5 minutes on each side for medium-rare. Adjust cooking time for desired doneness.

Horseradish Mashed Potatoes

  1. 4

    Boiling Potatoes

    Peel and chop russet potatoes into uniform pieces. Place them in a pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes.

  2. 5

    Mashing

    Drain the potatoes and return them to the pot. Add butter, heavy cream, prepared horseradish, salt, and pepper. Mash until smooth and creamy.

Grilled Asparagus

  1. 6

    Preparing Asparagus

    Trim the woody ends off the asparagus. Toss with olive oil, salt, and pepper.

  2. 7

    Grilling

    Grill asparagus on medium heat for 5-7 minutes until tender and slightly charred.

Red Eye Steak Gravy

  1. 8

    Making Gravy

    In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden. Gradually add beef broth and coffee, whisking constantly until smooth. Stir in Worcestershire sauce, salt, and pepper. Simmer until thickened, about 5-7 minutes.

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