Bone-in Prime Ribeye* Dry Aged, 22 Oz Recipe
Make Bone-in Prime Ribeye* Dry Aged, 22 Oz Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Seasoning
Method
Preparation
- 1
Prepare the Ribeye
Remove the bone-in prime ribeye from the refrigerator and let it sit at room temperature for about 1 hour before cooking. This helps it cook evenly.
- 2
Season the Steak
Pat the ribeye dry with paper towels. In a small bowl, mix together kosher salt, freshly ground black pepper, garlic powder, and dried rosemary. Rub the steak with olive oil, then generously season both sides with the spice mixture.
Cooking
- 3
Sear the Steak
Preheat your grill or skillet over high heat. Once hot, place the seasoned ribeye on the grill or skillet and sear for about 4-5 minutes on each side for medium-rare. Use a meat thermometer to check the internal temperature, aiming for 130°F (54°C).
- 4
Rest the Steak
Once the ribeye has reached the desired temperature, remove it from the heat and let it rest for 10-15 minutes. This allows the juices to redistribute within the meat.
- 5
Slice and Serve
After resting, slice the ribeye against the grain and serve immediately, optionally with a side of your favorite vegetables or potatoes.