40 Days Aged Rib-eye Of Beef & Tximiturri Recipe

Bring to room temperature

Remove the 40-day dry-aged rib-eye from the refrigerator at least 1 hour (up to 2 hours for thick cuts) before cooking so the interior temperature evens out. Pat the surface dry thoroughly with paper towels to remove any excess moisture—this promotes a better sear.

Preheat and season

Preheat a heavy cast-iron skillet or stainless steel pan over high heat for 8–10 minutes until very hot. While the pan preheats, rub the rib-eye all over with the neutral oil, then season generously and evenly on all sides with the kosher salt and freshly ground black pepper. For a bone-in rib-eye, be sure to salt the exposed bone and the fat cap as well.

Sear the steak

When the pan is smoking hot, place the rib-eye in the pan away from you, laying it down gently to avoid splatter. Sear without moving for 2.5–4 minutes, until a deep brown crust forms. Using tongs, rotate and sear the opposite face for another 2.5–4 minutes. If the steak is very thick, sear the fat cap by holding the steak on its edge for 1–2 minutes until rendered and browned.

Finish with butter and aromatics

Reduce heat to medium-high. Add the butter, crushed garlic cloves, and thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a large spoon to baste the butter over the top of the steak continuously for 1.5–3 minutes. Baste until an instant-read thermometer inserted into the center reads your target temperature: 50–52°C (122–125°F) for rare, 55–57°C (131–135°F) for medium-rare, or 60–62°C (140–144°F) for medium.

Rest

Transfer the rib-eye to a cutting board and tent loosely with foil. Rest for 10–12 minutes for a large bone-in steak (or 8–10 minutes for a boneless rib-eye). Resting allows juices to redistribute and carryover cooking to complete.

Slice and season

After resting, slice the rib-eye against the grain into 1/2-inch thick slices. Arrange slices on a warm platter and sprinkle with sea salt flakes to finish.

Prepare herbs and aromatics

Rinse and thoroughly dry the parsley, oregano, and chives. Remove any coarse stems from the parsley. Mince the garlic cloves finely so it distributes evenly through the sauce.

Chop or pulse

Finely chop the parsley, oregano, and chives by hand on a board for a rustic texture, or pulse them briefly in a food processor (3–4 short pulses) to avoid turning the herbs into a paste. Add the minced garlic and pulse one more short time to combine. You want a loose, slightly coarse herb texture.

Emulsify

Transfer the chopped herbs and garlic to a bowl. Add the smoked pimentón, red wine vinegar, and the optional preserved lemon rind and red pepper flakes if using. Slowly whisk in the extra-virgin olive oil until the mixture is glossy and emulsified. Season with sea salt and freshly ground black pepper to taste. Adjust acidity with a touch more vinegar if needed.

Rest and taste

Let the tximiturri rest at room temperature for at least 20 minutes to allow flavors to marry. Taste and adjust seasoning just before serving. The sauce can be made up to 24 hours ahead; store covered in the refrigerator and bring to room temperature before serving, whisking again if oil has separated.

Plate the sliced rib-eye on a warm platter. Spoon generous tablespoons of tximiturri alongside or drizzle lightly over the meat (a little on each slice). Garnish with microgreens or a few parsley leaves. Serve immediately so the steak remains warm and the sauce bright.