Dry Aged Ribeye Recipe

Season the Steak

Generously season the ribeye steaks with kosher salt and freshly ground black pepper. Let them sit at room temperature for about 30 minutes.

Sear the Steak

Heat olive oil in a heavy skillet over high heat. Once hot, add the ribeye steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Add butter to the pan in the last minute, basting the steaks. Remove from pan and let rest.

Cook the Polenta

In a large saucepan, bring water to a boil. Gradually whisk in polenta and salt. Reduce heat to low and cook, stirring frequently until thickened, about 30 minutes.

Finish the Polenta

Stir in heavy cream and grated Parmesan cheese until creamy. Adjust seasoning with salt if necessary.

Sauté the Mushrooms

In a skillet, melt butter over medium heat. Add minced garlic and thyme, sauté for 1 minute. Add sliced mushrooms and sherry wine, cooking until mushrooms are tender and liquid has evaporated, about 8-10 minutes.

Simmer the Sauce

In a saucepan, combine red wine and minced shallots. Simmer until reduced by half. Add beef stock and fresh thyme, then simmer until it thickens. Finish with butter and season with salt and pepper.