Prime Ribeye Dry Aged, 18 Oz Recipe

Steaks

1. 1

   Prepare the Steak

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

2. 2

   Season the Steak

   Generously season both sides of the steak with kosher salt, freshly ground black pepper, and garlic powder. Make sure to rub the seasoning into the meat for maximum flavor.

3. 3

   Preheat the Pan

   Heat a large cast-iron skillet or heavy-bottomed pan over high heat. Let it get very hot, about 5-7 minutes.

4. 4

   Add Olive Oil

   Once the pan is hot, add the olive oil and swirl to coat the bottom of the skillet.

5. 5

   Sear the Steak

   Carefully place the ribeye steak in the hot skillet. Sear for about 4-5 minutes on one side until a crust forms.

6. 6

   Flip and Add Aromatics

   Flip the steak and add the fresh rosemary sprigs and butter to the skillet. Continue to cook for another 4-5 minutes for medium-rare, spooning the melted butter over the steak as it cooks for added flavor.

7. 7

   Check for Doneness

   Use an instant-read thermometer to check the internal temperature. For medium-rare, aim for about 130°F (54°C). Adjust cooking time as needed for your preferred doneness.

8. 8

   Rest the Steak

   Once cooked to your desired doneness, remove the steak from the skillet and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute.

9. 9

   Serve

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