45-day Dry Aged Roseda Black Angus Ribeye 18oz* Recipe

Bring steak to temperature & season

Remove the 18 oz dry-aged ribeye from refrigeration at least 45–60 minutes before cooking so it comes closer to room temperature. Pat the steak very dry with paper towels on both sides and around the bone. Evenly coat both faces and the edges of the steak with kosher salt (about 2.5 tsp total). Lightly grind the black pepper over both sides (about 1–1¼ tsp). Let rest on a wire rack set over a sheet tray while you preheat equipment (this will also rehydrate surface for better crust).

Preheat pan and oven

Preheat your oven to 375°F (190°C). Place a heavy cast-iron skillet or ovenproof stainless steel pan on the stovetop and heat over medium-high heat for 5 minutes until very hot but not smoking. This ensures a strong initial sear for the dry-aged exterior.

Sear the steak

Add 1 tablespoon neutral oil to the hot skillet and swirl to coat. Carefully place the ribeye, presentation side down (fat cap to one side), into the pan. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the opposite face for 2–3 minutes. While the second side sears, use tongs to briefly render and sear the fat cap for 30–45 seconds so the exterior gets additional color.

Baste and finish in oven

Reduce heat to medium. Add 2 tablespoons unsalted butter, smashed garlic cloves, thyme and rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the top of the steak with the melted butter and herb-infused juices for 1–2 minutes. Then transfer the skillet to the preheated oven to finish cooking: for medium-rare aim for an internal temperature of 125–130°F (52–54°C) — this will typically take 5–8 minutes depending on steak thickness. Use an instant-read thermometer inserted into the thickest part without touching bone to check temperature.

Rest the steak

Carefully remove the skillet from the oven using oven mitts. Transfer the ribeye to a clean cutting board and tent loosely with foil. Rest for 8–10 minutes (this allows carryover cooking to reach roughly 130–135°F for medium-rare and lets juices redistribute).

Finish & serve

While the steak rests, spoon the herbed butter and pan juices over the steak once or twice. Slice the ribeye against the grain into 1/2-inch slices, or carve per preference, keeping the bone to one side for presentation. Sprinkle a light pinch of flaky sea salt to finish. Serve with optional compound herb butter or chimichurri on the side.

Timing and doneness guide

Estimated stovetop sear + oven finish times: sear 2–3 minutes per side, oven finish 5–8 minutes for medium-rare (internal 125–130°F). Adjust oven time for desired doneness: rare 120–125°F (reduce finish time), medium 135–140°F (increase finish time). Always rely on an instant-read thermometer for best results.