Buying and Cooking Dry-Aged Ribeye Steak in a Cast Iron Pan

dry-aged ribeye steak

🥗Healthier: grass-fed ribeye

💰Cheaper: regular ribeye

Grass-fed offers a healthier fat profile, while regular ribeye is more affordable.

Visit the butcher to select a dry-aged ribeye steak.

Ask the butcher for the desired thickness and whether you want the bone removed.

Observe the marbling of the steak and discuss the quality with the butcher.

Prepare to cook the steak by adding olive oil to the pan.

Season the steak with kosher salt and freshly ground black pepper on both sides, including the edges.

Render a piece of fat in the cast iron pan for added flavor.

Sear the steak for about 2-3 minutes before flipping it.

After flipping, add crushed garlic and fresh rosemary to the pan.

Add butter to the pan and baste the steak with it.

Transfer the steak to an oven preheated to 350°F and cook until the internal temperature reaches 130-135°F.

Remove the steak from the oven and let it rest for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens