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Ingredients
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Main Ingredient
Maître d’Butter
Method
Dry Aging the Ribeye
Step 1: Prepare the Ribeye
Rub the ribeye steak with kosher salt, ensuring it is evenly coated. Place the steak on a wire rack over a baking sheet and refrigerate for 28 days.
Step 2: Remove and Dry
After 28 days, remove the steak from the refrigerator and pat it dry with paper towels. Let it rest at room temperature for about 1 hour before cooking.
Cooking the Ribeye
Step 3: Season and Preheat
Season the ribeye with black pepper and lemon zest. Preheat a grill or cast-iron skillet over high heat.
Step 4: Cook the Steak
Sear the steak for about 4-5 minutes on each side for medium-rare, adjusting time as needed based on thickness.
Making Maître d’Butter
Step 5: Prepare the Butter
In a bowl, mix the softened unsalted butter with chopped parsley, chives, and lemon juice until well combined. Shape into a log using parchment paper and refrigerate until firm.