21 Day Dry Aged Ribeye Recipe

Bring to room temperature

Remove the ribeye from the refrigerator 45–60 minutes before cooking so it comes close to room temperature. Pat the surface dry with paper towels.

Season

Generously season all sides of the steak with kosher salt and cracked black pepper, pressing the seasoning into the meat.

Sear and roast

Preheat oven to 200°C (400°F). Heat a heavy oven-safe skillet (cast iron preferred) over high heat until very hot. Add 2 tablespoons neutral oil. When oil is shimmering, place the ribeye in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Add butter, smashed garlic, and herb sprigs to the pan. Spoon melted butter over the steak for 1 minute, then transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 52°C (125°F) for medium-rare, about 6–10 minutes depending on thickness.

Rest and slice

Remove steak from oven and transfer to a cutting board. Tent loosely with foil and rest for 10 minutes. Slice thinly across the grain into 6–8 mm (1/4–1/3 inch) slices for serving.

Toast rice powder (if needed)

If you don't have toasted rice powder, toast 1/4 cup uncooked jasmine rice in a dry skillet over medium heat until golden and fragrant, 6–8 minutes, then grind to a coarse powder in a spice mill. Use 2 tablespoons of the powder for the dressing.

Make the dressing

In a small bowl, whisk together the green curry paste, fish sauce, lime juice, palm sugar, and light coconut milk until smooth and the sugar has dissolved. Taste and adjust balance — it should be boldly savory, bright, and slightly sweet. If you want more heat, stir in the optional sliced chili or chili flakes.

Combine with aromatics

Stir in the thinly sliced shallot and toasted rice powder. Let the dressing sit for 5–10 minutes so the shallot softens slightly and flavors meld. The toasted rice powder will add the nutty, slightly gritty texture typical of larb.

Prepare cucumbers and herbs

Thinly slice cucumbers on the bias and place them in a bowl. Add torn mint, Thai basil, cilantro, and thinly sliced red shallot.

Dress salad

Toss the cucumber and herbs with 1 tablespoon lime juice, 1 teaspoon fish sauce, and 1 teaspoon sea salt. Adjust seasoning to taste — the salad should be bright and refreshing to cut the richness of the ribeye.

Let flavors marry

Set the salad aside for 5 minutes so the shallot softens and the herbs release aroma.

Plate slices of rested ribeye either fanned or stacked. Spoon several tablespoons of the larb-style green curry dressing over and around the beef, ensuring some dressing contacts the meat so its flavors meld.

Mound the cucumber and herb salad beside or atop the beef, scatter crispy fried shallots or garlic for crunch, and garnish with micro cilantro or extra herbs. Serve with extra lime wedges on the side.

Serve immediately while the steak is warm so you get the contrast of warm, dry-aged beef with cool herby cucumber and the tangy, savory green-curry larb dressing.