Dry-aged Ribeye Recipe
Recipe information
Make Dry-aged Ribeye in just 50m. 14-ounce minimum $6 per each additional ounce, in house 28 day dry-aged, usda prime, regionally raised beef ribeye, chargrilled
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Ingredients
Dry-Aged Ribeye Ingredients
Cooking Instructions
1. Prepare the Steak
Take the dry-aged ribeye out of the refrigerator and allow it to come to room temperature for about 30 minutes before cooking.
2. Season the Ribeye
Generously season both sides of the ribeye steak with kosher salt, black pepper, and garlic powder. Rub in the seasonings to ensure even coverage.
3. Preheat the Grill
Preheat your grill to high heat, about 450-500°F (232-260°C). Brush the grill grates with olive oil to prevent sticking.
4. Chargrill the Ribeye
Place the seasoned ribeye steak on the grill and cook for about 4-5 minutes on each side for medium-rare, adjusting the time according to your desired doneness.
5. Rest the Steak
Remove the ribeye from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute.
6. Serve
Slice the ribeye against the grain and serve immediately. Enjoy your perfectly chargrilled dry-aged ribeye!
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