Prime Ribeye Dry Aged, 16 Oz Recipe

Time2h

Serves2

Make Prime Ribeye Dry Aged, 16 Oz Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Dry Aging the Ribeye
Coat the ribeye steak with kosher salt, ensuring an even layer across the entire surface. Wrap the ribeye in cheesecloth and place it on a wire rack in the refrigerator for 3 to 7 days.
2
Remove from Fridge
After the desired aging period, remove the ribeye from the refrigerator and unwrap it from the cheesecloth. Pat the steak dry with paper towels.

3
Season the Steak
Sprinkle black pepper, garlic powder, and fresh rosemary evenly over both sides of the steak. Drizzle olive oil on both sides and rub the seasonings into the meat.
4
Searing the Ribeye
Preheat your grill or cast-iron skillet over high heat. Once hot, place the ribeye on the grill or skillet. Sear for 4-5 minutes on each side for medium-rare doneness, adjusting the time for your desired doneness.
5
Rest the Steak
Remove the ribeye from the heat and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat.