Cooking a dry-aged ribeye steak is a delightful experience, as the aging process enhances the flavor and tenderness of the meat. To make the most of this premium cut, follow these steps for the best way to cook a dry-aged ribeye steak:
Bring the Steak to Room Temperature: Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps to ensure more even cooking throughout the steak.
Preheat Your Grill or Pan: Preheat your grill or a heavy-bottomed skillet (cast iron works best) over high heat. You want the cooking surface to be very hot to sear the steak properly.
Season the Steak: Rub the ribeye with a generous amount of kosher salt and freshly ground black pepper. You can also add other seasonings like garlic powder or herbs if desired, but letting the natural flavors of the dry-aged steak shine is often enough.
Sear the Steak: For a grill, brush the grates with a bit of oil to prevent sticking. Place the ribeye on the hot grill and sear each side for 2-3 minutes until you achieve a nice crust. For a skillet, add a high-temperature oil (e.g., vegetable oil with a high smoke point) and sear the steak for 2-3 minutes per side until browned.
Cook to Desired Doneness: After searing, lower the heat to medium and continue cooking the ribeye until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature. The temperatures for different levels of doneness are approximately as follows:
- Rare: 125°F (52°C)
- Medium Rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium Well: 150°F (66°C)
- Well Done: 160°F (71°C)
Rest the Steak: Once the steak reaches your desired doneness, remove it from the heat and let it rest for about 5-10 minutes. Resting allows the juices to redistribute, resulting in a juicier and more tender steak.
Optional: Finish with Butter or Herb Compound: For an extra touch of richness and flavor, you can add a pat of butter or a herb compound (butter mixed with chopped herbs) on top of the hot ribeye during the resting period.
Remember, dry-aged ribeye steak is a premium cut, and it's best to keep the preparation simple to let the natural flavors shine. Pair it with your favorite side dishes and enjoy a delicious and luxurious meal.