Description
This dry aged rib eye steak delivers deep, rich beef flavor with a tender, buttery texture and a beautifully caramelized crust. With a hot cast iron sear, melted herb butter, and a simple rest, you can create a restaurant-style dinner right in your own cozy kitchen.
Ingredients
Scale
- 1 dry aged rib eye steak, about 18 to 20 ounces, 1.25 to 1.5 inches thick
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 2 sprigs rosemary
- 4 sprigs thyme
- 3 whole garlic cloves
Instructions
- Pat the steak dry and season both sides generously with salt and pepper.
- Heat the olive oil in a cast iron skillet over high heat until shimmering.
- Place the steak in the skillet and sear for 4 to 5 minutes without moving it, until a deep crust forms.
- Flip and sear the other side for another 4 to 5 minutes.
- Reduce heat to low and add butter, rosemary, thyme, and garlic to the skillet.
- Tilt the pan and spoon the melted herb butter over the steak for 1 to 2 minutes.
- Remove the steak from the skillet when it reads 125 to 130°F for medium-rare.
- Transfer to a cutting board and let rest for 10 minutes before slicing and serving.
Notes
Cooking time will vary depending on thickness and starting temperature. Use a meat thermometer for precise doneness and remember the temperature will rise a few degrees while resting. Add flaky sea salt just before serving for extra depth of flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in a skillet over low heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan Sear
- Cuisine: American
Nutrition
- Serving Size: 1/2 steak
- Calories: 720
- Sugar: 0g
- Sodium: 480mg
- Fat: 60g
- Saturated Fat: 28g
- Unsaturated Fat: 27g
- Trans Fat: 2g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 165mg