Dry-aged Ribeye Recipe

Bring to temp

Remove the 20 oz dry-aged ribeye from the refrigerator and pat dry with paper towels. Let rest uncovered at room temperature for 45–60 minutes so it comes closer to room temperature (this ensures even cooking).

Season

Pat the steak completely dry again. Lightly coat both sides with 1–2 teaspoons of neutral oil. Season both sides generously with 1.5 tbs kosher salt and 1 tsp freshly ground black pepper, pressing the salt into the meat so it adheres.

Preheat pan and oven

Preheat oven to 400°F (200°C). Heat a large cast-iron skillet over high heat until very hot, about 5 minutes. The pan should be smoking slightly when ready.

Sear

Add 2 tbs neutral oil to the hot skillet and swirl. Carefully place the steak, presentation side down, into the skillet. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the second side 2–3 minutes. Sear the exposed bone edge 30–60 seconds to color it.

Baste and finish

If using butter, reduce heat to medium-high, add 2 tbs unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steak continuously for 1–2 minutes. Transfer the skillet to the preheated oven and roast until the internal temperature reaches your target: 115–120°F for rare, 125–130°F for medium-rare, 135–140°F for medium (use an instant-read thermometer). For a 20 oz bone-in ribeye, plan ~6–10 minutes in the oven depending on thickness and desired doneness.

Rest

Remove the steak from the oven, transfer to a cutting board, and tent loosely with foil. Rest for 10–12 minutes to allow juices to redistribute. Resting will raise the internal temperature a few degrees.

Slice and serve

Slice the steak across the grain into 3/4-inch slices or carve off the meat from the bone as preferred. Arrange on a warmed plate. Sprinkle herb salt garnish lightly over the sliced steak just before serving.

While the steak comes to room temperature (or during its oven finish), combine 2 tsp coarse sea salt, 2 tbs packed parsley leaves, 1 tbs chopped chives, 1 tsp rosemary needles, 0.5 tsp minced garlic, and 0.5 tsp fresh lemon zest in a small bowl. Chop or pulse briefly in a food processor until the herbs are finely combined with the salt but not pasty. Transfer to a small dish. Taste and adjust — the mixture should be fragrant and slightly coarse. Use approximately 1–1.5 tsp per steak serving, sprinkled just before serving.

Cook potatoes

Place 1 lb peeled and cut Yukon Gold potatoes into a medium pot and cover with cold water by 1 inch. Add 1 tsp fine sea salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 12–15 minutes.

Drain and dry

Drain the potatoes thoroughly in a colander and return them to the hot pot off the heat for 1–2 minutes to let excess moisture evaporate.

Mash/puree

Pass the potatoes through a ricer or use a potato masher for a slightly rustic puree. Warm 1/2 cup whole milk and 2 tbs unsalted butter together until butter melts (do not boil). Gradually add the warm milk-butter to the potatoes while mashing or stirring until smooth and creamy. Fold in 1/2 cup freshly grated Parmigiano-Reggiano until melted and combined. Season with 1/4 tsp freshly ground black pepper and adjust salt to taste.

Finish and keep warm

If the puree is too thick, warm a tablespoon of milk at a time until desired consistency. Keep covered and warm until the steak is resting. Garnish with 1 tsp chopped chives if desired.