16 Oz 40 Day Dry Aged & Tallow Cured Ribeye Recipe

Time1h

Serves2

Make 16 Oz 40 Day Dry Aged & Tallow Cured Ribeye Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Dry Aging the Ribeye
To dry age the ribeye, place the steak on a wire rack in a refrigerator set to around 34°F (1°C) for 40 days.
2
Remove and Prepare the Steak
After 40 days, remove the ribeye from the refrigerator and allow it to come to room temperature for about 1 hour. This helps in cooking evenly.
3
Season the Steak
Pat the ribeye dry with paper towels to remove excess moisture. Rub the olive oil all over the steak, then season generously with kosher salt, black pepper, garlic powder, and onion powder on both sides.
4
Cooking the Steak
Preheat a cast-iron skillet over high heat until it’s smoking hot. Place the ribeye in the skillet and sear for about 4-5 minutes on one side without moving it. Flip the steak and cook for another 3-4 minutes or until it reaches your desired doneness.
5
Rest the Steak
Once cooked, remove the ribeye from the skillet and transfer it to a cutting board. Let it rest for at least 10 minutes to allow the juices to redistribute.
6
Slice and Serve
After resting, slice the ribeye against the grain and serve immediately for the best flavor and texture.