Restaurants›Stone & Webster Chophouse›20-day Whisky-aged Prime Ribeye Recipe

20-day Whisky-aged Prime Ribeye Recipe

Name: Stone & Webster Chophouses 20-Day Whisky-Aged Prime Ribeye Recipe
Cook time: 480 h
Total time: 480 h
Yield: 2 servings
Cuisine: American
Ingredients: 2 lbs Prime Ribeye Steak; 1 cup Whisky; 2 tbs Kosher Salt; 1 tbs Black Pepper; 1 tsp Garlic Powder; 1 tsp Onion Powder; 2 tbs Olive Oil; 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme

Inspired by Stone & Webster Chophouse

Time480h

Serves2

A premium steak special for Father’s Day.

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Ingredients

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Method

Preparation and Cooking

Aging the Steak

1. In a large resealable plastic bag, combine the prime ribeye steak and whisky. Seal the bag and refrigerate for 20 days, turning occasionally to ensure even aging.

Seasoning the Steak

2. After 20 days, remove the steak from the bag and pat it dry with paper towels. Season generously with kosher salt, black pepper, garlic powder, and onion powder on both sides.

Preparing for Cooking

3. Let the steak sit at room temperature for about 1 hour before cooking. Preheat your grill or oven to high heat (about 450°F / 232°C).

Cooking the Steak

4. Brush the steak with olive oil on both sides. Place the steak on the grill or in the oven and cook for about 4-5 minutes per side for medium-rare, or until desired doneness.

Resting and Serving

5. Once cooked, remove the steak from the heat and let it rest for 10 minutes. Garnish with fresh rosemary and thyme before slicing and serving.