Dry aging concentrates beef flavor and makes the meat more tender, so a steak like this needs very little. A hot cast-iron skillet, a quick finish in the oven, a meat thermometer and a spoonful of cowboy butter are all it takes.

Author: Palmer’s Direct To You Market
Prep Time: 10 minutes, plus 1 hour to rest at room temperature
Rest Time: 10 Min
Cook Time: 15 to 20 minutes
Total Time: 1 hour 45 minutes
Yield: 2 Servings 1x
Category: Main Course
Method: Stovetop, Oven
Cuisine: American

Instructions

Prep the steak. Take the steak out of the refrigerator 1 hour before cooking. Pat it dry with paper towels and season all sides well with kosher salt and pepper.
Make the cowboy butter. In a small bowl, stir together the butter, garlic, Dijon, lemon juice, parsley, smoked paprika and black pepper. Set aside.
Sear. Heat the oven to 400 F. Heat a cast-iron skillet over medium-high heat until very hot. Add the oil, then the steak. Sear 3 to 4 minutes per side until a deep crust forms. Use tongs to hold the steak on its fat edge for about 1 minute to render it.
Finish in the oven. Move the skillet to the oven. Roast until an instant-read thermometer in the thickest part of the steak, away from the bone, reads:
- 120 to 125 F for rare
- 125 to 130 F for medium-rare
- 135 F for medium
Start checking after 6 minutes. Thicker steaks take longer.
Butter and rest. Move the steak to a cutting board and top it right away with a spoonful of cowboy butter. Let it rest 10 minutes. The temperature will rise about 5 degrees as it rests.
Carve and serve. Cut the meat away from the bone, then slice against the grain. Serve with the remaining cowboy butter alongside roasted potatoes, grilled vegetables or a simple salad.

Notes

Keep it simple. Dry-aged beef has a concentrated flavor, so skip heavy marinades and strong seasoning blends. Salt, a good sear and finishing butter are all it needs.
Check away from the bone. Bone conducts heat differently, so a reading next to it won’t be accurate.
Make the butter ahead. Cowboy butter keeps covered in the refrigerator for up to 3 days. Let it soften before serving.

Inspired by a presentation created by Chef Steve Tross of Stone Creek Restaurant for Palmer Food Services, highlighting the versatility and premium quality of Palmer’s wholesale dry-aged beef program.

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.

Levi Palmer Dry-Aged Bone-In Ribeye with Cowboy Butter