01 May Dry Aged Ribeye Recipe – Pan Seared
Dry Aged Rib-eye Steak – Facts…
The Dry Aged Rib-eye is a steak cut from the rib of Black Angus cattle. Dry aging is an extensive process in which the meat is hung in a refrigerator unit at near freezing temperatures. The process of dry aging allows moisture to evaporate from the muscle and enzymes to break down the connective tissue, giving the beef a more concentrated flavor and tender texture. The marbling of a rib-eye makes it a great cut for fast and hot cooking.
Pan Seared Rib-eye Steaks
Let steaks rest at room temperature for 30 minutes – 1 hour. Pat dry with a towel.
Heat a medium pan (preferably cast iron) over medium-high heat while you season the steaks.
Sprinkle all sides of the steaks generously with salt and pepper.
Add one Tablespoon of oil to the pan, and swirl it to coat. Place the steak in the well heated pan and cook for about 5 minutes, or until the underside is deeply browned and a crust has formed.
Flip steak, and cook the second side for about 5 minutes, or until the underside is deeply browned and a crust has formed.
Transfer to a cutting board to rest for at least 10 minutes before serving.
Submitted by Maddie Rhodes