Name: Dry Aged Ribeye
Ingredients: ¼ Salt Salt; ¼ Garlic Powder Garlic Powder; ¼ Paprika Paprika; ¼ Pepper Pepper; ¼ Butter Butter; Rosemary Rosemary; Garlic Minced Garlic; 1 1 inch - 1.5 inch cut of Ribeye

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Dry Aged Ribeye

Print Recipe

Servings: 2 people

Course: Main Course

Ingredients Equipment Method Video

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

Equipment

1 Dry Ager
1 Griddle

Method

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