Ribeye Steak Dry-Aged

Once you've decided to buy a nice piece of ribeye, it's time to prepare it. This cut, in particular, brings out the best flavor through a quick sear or a seared grill, as the high temperatures of the grill or pan create wonderful roasted aromas while still keeping the meat juicy. Like all other steaks, you should let the ribeye steak come to room temperature. To do this, take the steak out of the refrigerator about three hours before cooking. Then place the steaks in a hot pan or on the grill rack and sear them for two to three minutes on each side (depending on the temperature). Depending on the thickness, the steaks should then be placed in an oven preheated to 130°C (266°F) or on an indirect grill for ten minutes. For more indirect grilling or cooking, you can use a core temperature probe to check your ribeye steak. As soon as an internal temperature of 54°C (135°F) is reached and the meat is cooked to medium rare, you should remove it and let it rest for a few minutes. Then season with salt and fresh pepper. Now all you have to do is enjoy!

If you want to prepare a ribeye steak in a pan, we recommend a cast-iron pan, which can withstand high temperatures and also imparts a special flavor to the meat. The right fat is just as important. Neutral-tasting vegetable fats with a high smoke point are best. Olive oil is therefore definitely not suitable for frying. You can find out more about our dry-aging process.here.