What’s the optimal technique for preparing a dry-aged ribeye steak?

The best method is a reverse sear—start low and slow in the oven or on the indirect side of a grill, then sear hot at the end to lock in crust and flavor. This gives you consistent doneness edge-to-edge.

How long does it take to dry-age ribeye?

Most dry-aged ribeyes are aged between 30 to 45 days , although some specialty cuts can go up to 90. Longer aging increases flavor complexity but also tenderness.

Is dry-aged ribeye worth it?

Yes—if you’re a steak lover. Dry-aged beef offers a more concentrated flavor and enhanced texture. It’s more expensive but provides a premium, steakhouse-style experience at home.

Should you reverse sear a dry aged steak?

Absolutely. It prevents overcooking and maximizes crust formation without drying out the interior. It's especially valuable for thick, dry aged cuts.

Dry Aged Ribeye Recipe – Perfect Crust & Bold Flavor(2 Ways)

Name: The Ultimate Dry Aged Ribeye Recipe (Cast Iron & Grill Methods)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 dry aged ribeye steak (1.5–2 inches thick); Kosher salt; Black pepper; 2 tbsp avocado or canola oil; 2 garlic cloves; 2 sprigs rosemary or thyme; 2 tbsp butter; 2 dried arbol chilis; 1 tsp coriander seeds; 1 tsp peppercorns; ½ tsp fennel seeds; 1 tbsp olive oil

Description

Restaurant-worthy dry aged ribeye recipe using cast iron or grilling methods. Learn perfect seasoning, temps, and searing tips.

Ingredients

Scale

1 dry aged ribeye steak (1.5–2 inches thick)

Kosher salt

Black pepper

2 tbsp avocado or canola oil

2 garlic cloves

2 sprigs rosemary or thyme

2 tbsp butter

2 dried arbol chilis

1 tsp coriander seeds

1 tsp peppercorns

½ tsp fennel seeds

1 tbsp olive oil

Instructions

1. Remove steak from fridge 45 minutes before cooking.

2. Pat steak dry. Apply seasoning or rub of choice.

3. Preheat oven to 250°F and cast iron skillet inside.

4. Place steak on wire rack and cook to 110°F internal temp.

5. Transfer skillet to stovetop and heat high until smoking.

6. Sear steak 1–1.5 minutes each side.

7. Add butter, garlic, herbs and baste steak.

8. Alternatively, grill over indirect heat to 110°F, then sear over direct heat.

9. Rest steak on rack for 10 minutes.

10. Slice against the grain and serve.

Notes

Let steak rest after cooking to preserve juices. For smoky flavor, use wood chunks when grilling. Always check temperature with a meat thermometer.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Grilled, Cast Iron
Cuisine: American

Nutrition

Serving Size: 8 oz
Calories: 750
Sugar: 0g
Sodium: 580mg
Fat: 54g
Saturated Fat: 22g
Unsaturated Fat: 30g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 60g
Cholesterol: 180mg

Keywords: dry aged ribeye recipe, steakhouse ribeye, reverse sear steak