Big night · Inspired by Fellow Cooks
Reverse-sear method adapted from Eating With Chef Eric.
Reverse-Seared Prime Dry-Aged Ribeye
Dry-aging concentrates the beefy, nutty character of a Prime Ribeye, making it the crown jewel of any meal. By low-roasting or smoking the steak first and finishing with an intense cast-iron sear, you get edge-to-edge medium-rare with a crisp, mahogany crust.
TimeAbout 1¼ hours (estimate)
EaseMedium
CutDry Aged Prime Boneless Ribeye
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source1–2 Dry Aged Ribeye Steaks (14 oz each)
- 1 tsp coarse salt
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 tbsp high-smoke point oil or beef tallow
Method
- 1Season dry-aged ribeye with salt, garlic powder, and black pepper.
- 2Preheat your oven or smoker to 225°F. Place steak on a wire rack set over a baking sheet and cook for 45 minutes until internal temperature hits 115°F.
- 3Heat oil or tallow in a cast-iron pan until intensely hot (500°F+).
- 4Sear the steak rapidly for 1–2 minutes per side until a rich dark crust forms and internal temperature climbs to 130°F.
- 5Rest 5 minutes before serving.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.
Big night · Inspired by Fellow Cooks
Reverse-sear method adapted from Eating With Chef Eric.
Reverse-Seared Prime Dry-Aged Ribeye
Dry-aging concentrates the beefy, nutty character of a Prime Ribeye, making it the crown jewel of any meal. By low-roasting or smoking the steak first and finishing with an intense cast-iron sear, you get edge-to-edge medium-rare with a crisp, mahogany crust.
TimeAbout 1¼ hours (estimate)
EaseMedium
CutDry Aged Prime Boneless Ribeye
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source1–2 Dry Aged Ribeye Steaks (14 oz each)
- 1 tsp coarse salt
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 tbsp high-smoke point oil or beef tallow
Method
- 1Season dry-aged ribeye with salt, garlic powder, and black pepper.
- 2Preheat your oven or smoker to 225°F. Place steak on a wire rack set over a baking sheet and cook for 45 minutes until internal temperature hits 115°F.
- 3Heat oil or tallow in a cast-iron pan until intensely hot (500°F+).
- 4Sear the steak rapidly for 1–2 minutes per side until a rich dark crust forms and internal temperature climbs to 130°F.
- 5Rest 5 minutes before serving.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.