45 Day-aged Boneless Ribeye 14 Oz Recipe
Indulge in our 45 Day-Aged Boneless Ribeye, a 14 oz masterpiece that showcases the perfect balance of tenderness and rich flavor. This expertly aged cut is seared to perfection, delivering a mouthwatering crust while preserving the juicy, buttery interior. Each bite melts in your mouth, enhanced by a hint of smokiness and a touch of seasoning that elevates its natural taste. Perfectly paired with seasonal sides, this steak is a true carnivore's delight that promises an unforgettable dining experience.
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Ingredients
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Main Ingredients
Method
Preparation and Cooking
- 1
Aging the Steak
Start with a high-quality boneless ribeye steak. Wrap it in cheesecloth and place it on a wire rack in the refrigerator for 45 days. This will enhance the flavor and tenderness.
- 2
Seasoning the Steak
After 45 days, remove the steak from the refrigerator and unwrap it. Pat it dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper. Let it rest at room temperature for about 30 minutes.
- 3
- 4
Cooking the Steak
Place the steak on the grill or skillet and sear for about 4-5 minutes on each side for medium-rare, depending on thickness. Use a meat thermometer to check for an internal temperature of 130°F (54°C).
- 5
Adding Aromatics
During the last minute of cooking, add crushed garlic cloves and fresh rosemary to the skillet or grill for added flavor.
- 6
Resting the Steak
Once cooked, remove the steak from the heat and let it rest for 10 minutes before slicing. This allows the juices to redistribute.
- 7
Serving
Slice against the grain and serve the steak with your favorite sides.