65-day Dry-aged Prime Ribeye Recipe

Cooking Instructions

1. 1

   Preparing the Ribeye

   Remove the dry-aged ribeye from the refrigerator and let it sit at room temperature for about 1 hour before cooking. This allows the meat to come to an even temperature.

2. 2

   Seasoning the Meat

   Generously season the ribeye on all sides with kosher salt and freshly ground black pepper. If using, tuck the sprigs of rosemary and crushed garlic cloves around the meat.

3. 3

   Preheating the Skillet

   Preheat a heavy skillet or cast-iron pan over high heat for about 5 minutes. Add olive oil and allow it to heat until shimmering.

4. 4

   Searing the Ribeye

   Carefully place the ribeye in the hot skillet, searing for about 4-5 minutes on each side until a rich brown crust forms. If the ribeye is particularly thick, you may need to sear the edges as well.

5. 5

   Finishing the Cooking

   Reduce the heat to medium and continue cooking the ribeye to your desired doneness, using a meat thermometer to check the internal temperature (about 125°F for medium-rare).

6. 6

   Resting the Meat

   Once cooked, remove the ribeye from the skillet and let it rest on a cutting board for 10-15 minutes. This helps the juices redistribute throughout the meat.

7. 7

   Slicing and Serving

   Slice the ribeye against the grain and serve with your choice of sides. Enjoy your perfectly dry-aged prime ribeye!