24 Oz Dry Aged Rib Eye Recipe

Bring steak to room temperature

Remove the 24 oz dry-aged rib eye from the refrigerator and let it sit, loosely covered, for 45–60 minutes until it reaches near room temperature. Pat the steak dry on both sides with paper towels.

Season

Generously season both sides of the steak with 2 tsp kosher salt and 2 tsp coarsely ground black pepper, pressing the pepper into the meat to adhere.

Preheat pan

Heat a heavy, oven-safe skillet (cast iron preferred) over high heat until smoking hot, about 5 minutes. Add 2 tbsp neutral oil and swirl to coat.

Sear and baste

Place the steak in the hot pan and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3 minutes. Reduce heat to medium-high, add 3 tbsp unsalted butter, 3 thyme sprigs, 1 rosemary sprig (optional), and 3 smashed garlic cloves. Tilt the pan and continuously baste the steak with the melted butter for 1–2 minutes to build flavor and finish the crust.

Finish to temperature

If the steak is very thick (1.5–2 inches), transfer the skillet to a 400°F (200°C) oven for 4–8 minutes depending on desired doneness: 4–5 minutes for medium-rare (125–130°F final), 6–8 minutes for medium (135–140°F). Use an instant-read thermometer inserted into the thickest part: remove steak 5°F below target, it will carry over cook.

Rest

Transfer the steak to a cutting board and loosely tent with foil. Rest for 10–15 minutes to allow juices to redistribute.

Carve and serve

Slice the steak against the grain into 1/2-inch thick slices and arrange on a warm platter. Spoon some au poivre sauce alongside or over slices and serve with horseradish crème on the side.

While the steak comes to room temperature, combine 1 cup sour cream, 3 tbsp prepared horseradish, 2 tbsp mayonnaise, 1 tsp lemon juice, 1 tbsp finely chopped chives, 1 tsp salt, and 1 tsp black pepper in a bowl. Stir until smooth and taste; adjust horseradish for heat and salt as needed. Chill in the refrigerator for at least 20 minutes to let flavors meld. Serve cold alongside sliced steak.

Crush peppercorns

Place 3 tbsp black peppercorns in a zip-top bag and crush coarsely with a rolling pin or use a mortar and pestle. Spread the cracked pepper over a small plate for seasoning the steak edges and for the sauce base.

Sauté shallot

After removing the steak from the skillet and while it rests, wipe out excess fat leaving fond. Return the skillet to medium heat and add 2 tbsp unsalted butter. Add 1 minced shallot and sauté 1–2 minutes until softened and translucent, scraping up browned bits.

Flambé (optional) and deglaze

Carefully add 1 fl oz brandy or cognac to the hot skillet. If comfortable and safe, tilt the pan away to ignite briefly to burn off alcohol (or cook 30–60 seconds to evaporate). Scrape the pan to combine browned bits into the liquid.

Build sauce

Add 1 cup beef stock and bring to a simmer. Reduce the liquid by about half, 5–7 minutes, until slightly thickened and concentrated.

Finish with cream and seasonings

Lower heat and stir in 1/2 cup heavy cream, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, and the crushed peppercorns (reserve a little for garnish if desired). Simmer gently 2–3 minutes until sauce coats the back of a spoon. Taste and add 1/4 tsp salt if needed.

Strain (optional)

For a silky sauce, strain through a fine-mesh sieve into a warmed sauceboat, pressing on solids to extract flavor. Return to pan briefly to keep warm.

Serve

Spoon the au poivre sauce over sliced rib eye or serve on the side. Garnish with a few cracked peppercorns or chopped parsley if desired.