Dry-aged Ribeye Recipe

Time50m

Serves1

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

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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!