This high-level overview walks through the basics of dry aging a full Ribeye. We started with a 20 lb. green rib roast that we sourced from our local butcher.. Dry-aging a ribeye at home is relatively simple. Start by purchasing a prime cut of beef, preferably from the rib section. Trim off any excess fat and place it in an airtight container or vacuum sealed bag. Place the container in your refrigerator for 14 to 21 days, depending on how much flavor you want to develop.
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1. Make the herb butter: In a small bowl, mash together the butter, lemon zest, chives, and garlic. Season with salt and pepper. Chill until needed. 2. Make the savory bread crumbs: Combine the.. Heat canola oil and butter in a large cast iron skillet over high heat until butter browns and begins to smoke. Add steaks and cook, without moving, for 30 seconds. Flip steaks and cook on second side for 1 minute. Meanwhile, blast top sides with a propane torch set on its hottest setting.
