Jul 14 2026
Restaurants›Stock Market Dueling Kitchens›Dry Aged Ribeye Recipe

Dry Aged Ribeye Recipe

Inspired by Stock Market Dueling Kitchens
Time1h 30m
Serves4

Cast Iron Pan-Seared | Asher Blue Cheese Potatoes | Grilled Vegetables | Bordelaise

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Ingredients

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Dry Aged Ribeye

Asher Blue Cheese Potatoes

Grilled Vegetables

Bordelaise Sauce

Method

Dry Aged Ribeye

  1. 1

    Prepare the Steak

    Remove the dry-aged ribeye steak from the refrigerator and let it come to room temperature for about 30-60 minutes.

  2. 2

    Season the Steak

    Generously season both sides of the steak with kosher salt and black pepper.

  3. 3

    Heat the Cast Iron Pan

    Preheat a cast iron skillet over medium-high heat for about 5 minutes until hot.

  4. 4

    Sear the Steak

    Add olive oil to the skillet, then carefully place the steak in the pan. Sear for about 4-5 minutes on each side for medium-rare.

  5. 5

    Rest the Steak

    Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.

Asher Blue Cheese Potatoes

  1. 6

    Boil the Potatoes

    Peel and cut the Yukon Gold potatoes into evenly sized chunks. Place in a pot of salted water and bring to a boil. Cook for about 15-20 minutes until tender.

  2. 7

    Drain and Mash

    Drain the potatoes and return them to the pot. Add heavy cream, butter, Asher blue cheese, and salt. Mash until smooth and creamy.

  3. 8

    Serve

    Transfer the mashed potatoes to a serving bowl and top with extra crumbles of Asher blue cheese if desired.

Grilled Vegetables

  1. 9

    Prepare the Vegetables

    Wash and slice the bell peppers, zucchini, and red onion into bite-sized pieces.

  2. 10

    Season the Vegetables

    In a bowl, toss the sliced vegetables with olive oil, salt, and black pepper until evenly coated.

  3. 11

    Grill the Vegetables

    Preheat a grill or grill pan over medium heat. Add the seasoned vegetables and grill for about 5-7 minutes until tender and slightly charred.

Bordelaise Sauce

  1. 12

    Sauté the Shallots

    Finely chop the shallots. In a saucepan, melt 2 tablespoons of butter over medium heat. Add the shallots and sauté until translucent.

  2. 13

    Deglaze with Red Wine

    Pour in the red wine and bring to a simmer, scraping the bottom of the pan to release any browned bits. Reduce the wine by half.

  3. 14

    Add Beef Stock

    Add the beef stock and fresh thyme to the pan. Simmer for about 15 minutes until the sauce thickens slightly.

  4. 15

    Finish the Sauce

    Remove from heat and whisk in the remaining butter. Season with salt and pepper to taste.

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