PAN-ROASTED 30-DAY DRY AGED RIBEYE STEAK

Chefs Curtis Stone and Juan Rendón of Gwen in Los Angeles prove that searing up restaurant-quality steak at home doesn’t have to be intimidating. Whether you’re grilling a hanger, flank or aged-ribeye steak, these pros show us how freshly ground black pepper and a little patience goes a long way.

Ingredients

  • 1 (16-ounce) boneless 30-day-aged ribeye steak, 1 1/4 inch thick
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 to 3 tablespoons unsalted butter, room temperature
  • 2 cloves garlic, bruised
  • 3 large sprigs fresh thyme or 1 small sprig fresh rosemary
  • Sea salt flakes

Steps

  1. Pan-sear: Preheat oven to 450 degrees. Place a cooling rack on a baking sheet; set aside.
  2. Preheat cast-iron skillet over medium-high heat until hot.

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