Dry-aged Bone-in Ribeye Recipe

Cooking Instructions

1. 1

   Dry-Aging Preparation

   If your ribeye steak is not already dry-aged, dry-age it in the refrigerator for at least 28 days. Remove from the fridge and let it come to room temperature for about 1 hour before cooking.

2. 2

   Seasoning the Steak

   Generously season both sides of the ribeye steak with kosher salt, freshly ground black pepper, and garlic powder. Let it sit for 30 minutes to allow the seasoning to penetrate the meat.

3. 3

   Preheating the Pan

   In a large cast-iron skillet, heat the olive oil over medium-high heat until it shimmers, about 3-5 minutes.

4. 4

   Searing the Steak

   Carefully place the ribeye steak in the hot skillet. Sear for about 4-5 minutes on one side without moving it to achieve a good crust.

5. 5

   Flipping the Steak

   Flip the steak using tongs and add the fresh rosemary and butter to the skillet. Continue cooking for another 4-5 minutes, basting the steak with the melted butter and rosemary.

6. 6

   Checking Doneness

   Use a meat thermometer to check for doneness. Aim for an internal temperature of 130°F (54°C) for medium-rare. Adjust cooking time as needed based on your desired doneness.

7. 7

   Resting the Steak

   Once the desired temperature is reached, remove the steak from the skillet and let it rest on a cutting board for 10-15 minutes before slicing.

8. 8

   Serving

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