Restaurants›Roy's Waikiki›40 Day Dry Aged Ribeye Steak Recipe

40 Day Dry Aged Ribeye Steak Recipe

Inspired by Roy's Waikiki
Time2h
Serves4

Pickled Pohole Fern | Creamed Luau Leaf | Black Truffle Butter

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Ingredients

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Steak

Pickled Pohole Fern

Creamed Luau Leaf

Black Truffle Butter

Method

Steak Preparation

1

Aging the Steak

Dry age the ribeye steak in the refrigerator for 40 days. Ensure that it is properly wrapped and stored to prevent contamination.

2

Seasoning

Remove the steak from the refrigerator. Let it come to room temperature for about 1 hour. Season generously with kosher salt and black pepper.

3

Cooking the Steak

Preheat a grill or cast-iron skillet over high heat. Cook the ribeye for about 4-5 minutes on each side for medium rare, or until your desired doneness is achieved.

Pickling Pohole Fern

4

Pickling Process

In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil and stir until sugar dissolves. Add the pohole ferns and remove from heat. Let cool, then refrigerate for at least 2 hours before serving.

Creaming Luau Leaf

5

Cooking the Luau Leaves

In a large pot, sauté onion and garlic in a bit of oil until translucent. Add luau leaves and coconut milk. Simmer for about 25-30 minutes until leaves are tender. Season with salt to taste.

Making Black Truffle Butter

6

Combining Ingredients

In a bowl, mix softened butter with black truffle oil until well combined. If using, fold in shaved fresh truffle. Refrigerate until ready to serve.