Dry Aged Bone-In Ribeye 23oz recipe served on a plate, by Pekin the Chef

Aug 04 2026

Restaurants›Mastro's City Hall›Dry Aged Bone-in Ribeye 23oz Recipe

Dry Aged Bone-in Ribeye 23oz Recipe

Inspired by Mastro's City Hall

Time1h 15m

Serves2

Savor the rich, buttery flavor of our Dry Aged Bone-In Ribeye, a 23oz masterpiece that promises a melt-in-your-mouth experience. This expertly aged cut boasts intense marbling, delivering unparalleled tenderness and depth of flavor. Grilled to perfection and served with your choice of sides, it's a steak lover's dream come true.

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Ingredients

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Method

Cooking Instructions

1

Preparation of the Steak

Remove the bone-in ribeye steak from the refrigerator and let it sit at room temperature for about 1 hour before cooking. This helps the steak cook more evenly.

2

Seasoning

Generously season both sides of the steak with kosher salt, black pepper, and garlic powder. Ensure that the steak is well-coated. If possible, let it sit for an additional 30 minutes to absorb the seasoning.

3

Preheat the Grill or Pan

Preheat your grill or cast-iron skillet over high heat until it is very hot. If using a skillet, add olive oil to the pan.

4

Cooking the Steak

Place the seasoned steak on the hot grill or skillet. Sear for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Add fresh rosemary sprigs to the skillet during the last few minutes of cooking for added flavor.

5

Resting the Steak

Once cooked, remove the steak from the heat and let it rest on a cutting board for 10-15 minutes. This allows the juices to redistribute.

6

Serving

Slice against the grain and serve. Enjoy your dry-aged bone-in ribeye steak!

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