Dry Aged Ribeye
Equipment
- 1 Dry Ager
- 1 Griddle
Ingredients
Seasoning
- ¼ Salt Salt
- ¼ Garlic Powder Garlic Powder
- ¼ Paprika Paprika
- ¼ Pepper Pepper
Butter
- ¼ Butter Butter
- Rosemary Rosemary
- Garlic Minced Garlic
Ribeye
- 1 1 inch – 1.5 inch cut of Ribeye
Instructions
Dry Age Process
- Start by adding your ribeye cut to your dry ager
- Dry age for 20-30 days
- After timeline, pull out ribeye and cut off one piece 1-1.5 inches thick
- Trim the exterior of the steak until all hardness is gone – discard afterwards
Ribeye
- Season with salt, pepper, garlic powder, paprika
- Add to you griddle 500 degrees
- Cook for roughly 5 minutes per side for medium rare
- Let rest for 10 minutes
Butter
- Combine butter, minced garlic, and rosemary
- Roll into a sliceable pieces and put in fridge until needed
- Enjoy 🙂