Dry Aged Ribeye Recipe

Bring steaks to room temperature

Remove the dry-aged ribeyes from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels to remove any surface moisture.

Season

Just before cooking, season both sides generously with kosher salt and freshly ground black pepper. Press the seasoning gently into the meat so it adheres.

Sear and finish

Heat a heavy cast-iron skillet over high heat until smoking hot. Add 2 tbs neutral oil and swirl to coat. Place steaks in the pan and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and add butter, crushed garlic, and thyme to the pan. Tilt the pan and spoon the melted butter over the steaks (basting) for another 2–3 minutes. For medium-rare, cook until an instant-read thermometer registers 125–128°F (52–53°C). Adjust time for thickness; thicker steaks may need additional oven finishing: if >1.5 inches, transfer the pan to a preheated 400°F (200°C) oven for 4–8 minutes after initial sear, then baste once out of oven.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 10–12 minutes to allow juices to redistribute; temperature will rise ~5°F during rest.

Blanch green beans

Bring a large pot of salted water to a rolling boil. Add trimmed green beans and blanch for 2–3 minutes until bright green and just tender. Prepare an ice bath (bowl of ice water). Immediately transfer beans to the ice bath to stop cooking. Drain and pat dry.

Make chimichurri base

In a food processor or using a chef's knife, combine parsley, cilantro, oregano, minced garlic, sherry vinegar, lemon juice, red pepper flakes, salt, and pepper. Pulse/chop until herbs are finely chopped but still have texture.

Emulsify

With the processor running (or by stirring vigorously), slowly stream in the 6 tbs extra-virgin olive oil until the mixture forms a loose, saucy dressing. Taste and adjust seasoning with additional salt, lemon, or vinegar as needed.

Toss with green beans

In a bowl, combine the cooled, dried green beans and chimichurri. Toss gently so the beans are evenly coated. Let sit at room temperature for 10–15 minutes so flavors meld. If desired, warm gently in a skillet for 1–2 minutes before serving but avoid overcooking.

Prepare oil

Pour about 1 cup vegetable oil into a small heavy-bottomed saucepan or skillet so the oil is about 1/2–3/4 inch deep. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of shallot sizzles immediately on contact.

Fry shallots

Working in batches if necessary, add the thinly sliced shallots to the hot oil and fry, stirring gently, until golden brown and crisp (about 2–4 minutes). Be attentive — shallots can go from golden to burnt quickly.

Drain and season

Use a slotted spoon to transfer fried shallots to a paper towel–lined tray. Immediately sprinkle with fine sea salt. Let cool completely; they will crisp further as they cool.

Finish plating

Slice the rested ribeye against the grain into thick slices. Arrange a bed or a side portion of chimichurri-coated green beans on each plate. Fan slices of ribeye over or beside the beans. Scatter fried shallots generously over the steak and beans. Garnish with microgreens or chopped parsley if desired. Serve immediately.