These Ribeye steaks have a wonderfully concentrated flavor that only dry-aging can provide. They have nice marbling which gives a more tastefully infused flavor, with a succulence that exceeds all typical expectations. A true all-natural flavored grass-fed beef.
Cooked in a cast iron skillet, seared and butter basted, sliced and served medium-rare.
Dry Aged Grass Fed Ribeyes
Ingredients
- 2 Argentinian dry aged, Ribeye steaks , about 500 grs cut in 2.5 cm thickness
- 2 tablespoons neutral oil , like Canola
- 2 tablespoons Unsalted Butter
- 5 cloves Garlic , peeled and smashed
- 3 sprigs fresh Rosemary , home grown
- 10 sprigs fresh Thyme , home grown
- Sea Salt
- freshly ground Black Pepper
Instructions
- Take the steaks out of the refrigerator pat them dry with paper towel and generously season with salt both sides and edges of it and return to the refrigerator sitting in a dish with a rack, covered with aluminium foil.
- An hour before using take the steaks outside the refrigerator and generously season with the pepper.
- Set a large cast iron skillet or a heavy bottom non-stick saucepan over high heat and let it heat up for 2 minutes until smoking. Add oil to the skillet and let this heat up for 1 minute or so until it smokes.
- Using a pair of metallic tongs carefully add the steak in the skillet away from you, searing one side for 2 minutes. Just before flipping the steak add the butter, garlic rosemary and thyme, flip the steak and tilt the pan slightly so that you can start butter basting the steak with a spoon for 3 minutes. Flip once again, continue basting for one more minute and take off from fire. NOTE: While searing the steak if the pan becomes too hot, reduce the heat to medium as you want your steaks browned, not burned!
- Use an instant thermometer to check doneness aiming for 50 degrees C for medium-rare doneness.
- Remove the steaks from the skillet on a plate with a rack, pour on it any juices from the skillet and allow to rest, covered with foil, for 10 minutes before slicing thinly. Once sliced sprinkle with some more sea salt.
