40-day Dry Aged Bone-in Ribeye Recipe

Temper and season

Remove the dry-aged bone-in ribeye from the refrigerator 1 to 2 hours before cooking to come toward room temperature (this helps even cooking). Pat the steak dry with paper towels. Generously season both sides and the exposed bone with the kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Preheat and prepare pan

Preheat oven to 400°F (205°C). Heat a large cast-iron or heavy-bottomed ovenproof skillet over high heat until smoking. Add the neutral oil and swirl to coat.

Sear the ribeye

Place the ribeye fat-side down and sear without moving for 2–3 minutes until deeply browned. Turn and sear the other side for 2 minutes. Sear the edges (render the fat cap) by holding the steak with tongs against the pan for about 1–2 minutes total, rotating to brown evenly.

Finish with butter and aromatics

Reduce heat to medium. Add the butter, crushed garlic cloves (with skin), and thyme sprigs to the pan. Tilt the pan and spoon the melted, flavored butter over the steak (baste) for 1 minute to build flavor.

Roast to temperature

Transfer the skillet to the preheated oven. Roast until the internal temperature reaches your desired doneness: 115–120°F for rare, 125–130°F for medium-rare, 135°F for medium—approximately 6–12 minutes depending on steak thickness. Use an instant-read thermometer inserted into the thickest part, not touching bone.

Rest

Remove the steak to a cutting board, tent loosely with foil, and rest for 10–15 minutes. While resting, spoon any pan juices over the steak once. Finish with a light sprinkle of flaky sea salt just before slicing.

While the steak is tempering (or up to 45 minutes before serving), preheat oven to 400°F (205°C). On a rimmed baking sheet, toss the carrots with 2 tablespoons olive oil, honey, kosher salt, and black pepper so they are evenly coated. Spread in a single layer.

Roast in the 400°F oven (can roast alongside the steak) for 20–30 minutes, turning once halfway through, until tender and caramelized at the edges. Remove from oven and keep warm. Taste and adjust seasoning if needed.

Trim ends of broccolini. Heat a large heavy skillet or grill pan over high heat until very hot. Toss broccolini with 1 tablespoon olive oil and a pinch of sea salt.

Add broccolini to the dry hot pan in a single layer and cook, turning occasionally, until charred in spots and tender-crisp, about 3–5 minutes. Squeeze half the lemon over the broccolini, sprinkle red pepper flakes, and adjust salt to taste. Hold warm.

Preheat oven to 400°F (205°C) if not already. Drizzle the halved head of garlic with 1 tablespoon olive oil, place cut-side up on a small piece of foil, and roast in the oven for 30–35 minutes until cloves are soft and golden.

When cool enough to handle, squeeze the roasted garlic cloves into a small bowl and mash to a paste. In a small saucepan over low heat, melt 1 tablespoon butter, add the garlic paste and warm for 30 seconds. Stir in 1/4 cup heavy cream and heat gently until slightly thickened, about 2–3 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Keep warm; do not boil. Taste and adjust seasoning.

Slice the rested ribeye against the grain into 1/2-inch thick slices, leaving the bone intact on the platter if desired for presentation.

Arrange slices on a warm plate, spoon a little of the pan juices and roasted garlic sauce over the meat, and place roasted carrots and charred broccolini alongside. Finish with a sprinkle of flaky sea salt and optional microgreens or parsley and a squeeze of the remaining lemon half over the broccolini and carrots for brightness.

Serve immediately while steak is warm. Pass additional roasted garlic sauce and pan juices at the table.