|1 lbs.||Ribeye Steak||1320||Buy Fresh!|
|1/8 tsp.||Kosher Salt||0|
|2 tbsp.||Salted Butter||204||Buy Fresh!|
|2 tbsp.||Avocado Oil||248|
Generously season the ribeye with salt. Since the ribeye was dry aged for 45 days we skipped other seasonings to focus on the unique beef flavors created by the dry ageing process. Let the ribeye sit for 1-2 hours refrigerated to allow the salt to pull additional moisture out of the ribeye steak and allow for more thorough seasoning.
Preheat the oven to 300 °F. When ready to cook, heat a cast iron pan on high heat and add 1-2 tablespoons of avocado oil. When the avocado oil begins to smoke place the ribeye and 2 tablespoons of butter into the pan and allow to sear for 1 minute. During the 1 minute sear baste the ribeye with butter and adjust the temperature as necessary to prevent the butter from burning. Flip the ribeye and lower the heat to medium-high heat and sear for 1 additional minute continuing to baste the ribeye with butter.
Once the sear is complete place the cast iron pan with the ribeye into the pre-heated oven and cook for 10-12 minutes or until done. We prefer our steaks medium-rare (140 °F), however, adjust as necessary to suit your own taste. Please note the USDA recommends cooking beef to 145 °F. When your desired internal temperature is reached pull the steak from the oven and place on a cooling rack allowing the ribeye to rest for at least 5 minutes.
Once the ribeye is rested either cut into slices or serve whole for a beautiful and delicious presentation.
Exceptional parings include a full bodied Malbec and/or Syrah.
The avocado oil protects the ribeye from sticking to the pan and the butter provides additional seasoning to the dry aged beef. While high on calories the majority of it is discarded after the cooking process. The butter adds approximately 102 additional calories towards the serving.
Recommended Serving Size: 8 oz. (Approximately 642 cal.)
Total Servings: 1
Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.
The UMAi bags are a special purpose membrane that safely allow the dry aging process of beef to take place in your refrigerator. Common dry aging times include 30 days, which taste amazing, and 45 days, which taste just as good, however, different. We'll be posting a step by step tutorial on the dry aging process so please stay tuned.