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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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

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

Dry-aged bone-in ribeye steak grilled to medium-rare and topped with smoked cowboy butter and crispy fried leeks, served with a loaded baked potato featuring cheddar cheese, bacon, sour cream, and scallions.
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When a steak has been aged for more than 60 days, simplicity is the best approach. Dry aging concentrates flavor and improves tenderness, allowing the beef to take center stage. A hot cast-iron skillet, a good thermometer, and a finishing butter are all you need.

  • Author: Palmer’s Direct To You Market
  • Prep Time: 1hr
  • Cook Time: 30 minutes
  • Total Time: 0 hours
  • Yield: 2 Servings 1x
  • Category: Main Course
  • Method: Stovetop, Grill
  • Cuisine: American

Ingredients

Scale

1 Certified Angus Beef® Levi Palmer Dry-Aged Bone-In Ribeye

1 tbsp high-heat cooking oil

Kosher salt

Fresh cracked black pepper

Cowboy Butter
4 tbsp unsalted butter, softened

1 garlic clove, minced

1 tsp Dijon mustard

1 tsp lemon juice

1 tsp chopped parsley

Pinch of smoked paprika

Pinch of black pepper

Instructions

  1. Remove the steak from refrigeration 1 hour before cooking. Pat dry with paper towels and season lightly with kosher salt and black pepper.
  2. In a small bowl, combine the butter, garlic, Dijon, lemon juice, parsley, smoked paprika, and black pepper. Set aside.
  3. Heat a cast-iron skillet over medium-high heat until very hot. Add oil and carefully place the steak in the pan.
  4. Sear for 3–4 minutes per side, turning occasionally to build an even crust. Continue cooking until the internal temperature reaches:
    • 125°F for rare
    • 130–135°F for medium-rare
    • 140°F for medium
  5. Remove from heat and immediately top with a spoonful of cowboy butter. Rest the steak for 10 minutes before slicing.
  6. Slice against the grain and serve with the remaining butter alongside roasted potatoes, grilled vegetables, or a simple salad.

Notes

Dry-aged beef develops a rich, concentrated flavor during the aging process. Avoid heavy marinades or aggressive seasoning blends—the goal is to enhance the steak, not cover it up. A little salt, a good sear, and a finishing butter are often all that’s needed.

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.