Jul 13 2026
Restaurants›Salted Edge›16oz. Dry-aged Prime Ribeye Recipe

16oz. Dry-aged Prime Ribeye Recipe

Inspired by Salted Edge
Time1h 30m
Serves2

Bone marrow bordelaise | truffle bearnaise | or compound butter

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Ingredients

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Prime Ribeye

Bone Marrow Bordelaise

Truffle Bearnaise

Compound Butter (Optional)

Method

Prepare the Prime Ribeye

  1. 1

    Season the Steak

    Generously season the dry-aged prime ribeye steak with kosher salt and freshly ground black pepper on both sides. Let it rest at room temperature for about 30 minutes.

  2. 2

    Preheat the Pan

    Preheat a cast-iron skillet or heavy-bottom pan over medium-high heat. Add the cooking oil and allow it to heat until shimmering.

  3. 3

    Sear the Steak

    Place the seasoned steak in the hot skillet and sear for about 4-5 minutes on each side for medium-rare, adjusting the time depending on your desired doneness.

  4. 4

    Rest the Steak

    Remove the steak from the skillet and let it rest for 10 minutes before slicing.

Make the Bone Marrow Bordelaise

  1. 5

    Prepare the Bone Marrow

    Preheat your oven to 400°F (200°C). Place the bone marrow in a baking dish and roast for about 15-20 minutes until it is soft and melted.

  2. 6

    Make the Sauce

    In a saucepan, combine the roasted bone marrow, red wine, beef stock, shallots, and fresh thyme. Bring to a boil, then reduce to a simmer, allowing it to reduce by half. Stir in the butter before serving.

Prepare the Truffle Bearnaise

  1. 7

    Whisk the Egg Yolks

    In a heat-proof bowl over a pot of simmering water, whisk together the egg yolks, white wine vinegar, and shallots until thickened.

  2. 8

    Add the Butter

    Slowly drizzle in the melted butter while continuously whisking until the sauce is smooth and emulsified.

  3. 9

    Finish the Sauce

    Stir in the truffle oil, fresh tarragon, salt, and black pepper. Keep warm until ready to serve.

Make the Compound Butter (Optional)

  1. 10

    Mix the Ingredients

    In a bowl, combine the softened butter, fresh herbs, minced garlic, and lemon zest. Mix until well combined.

  2. 11

    Form the Butter

    Transfer the mixture onto a piece of parchment paper and shape it into a log. Wrap tightly and refrigerate until set.

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