Authentic Dry-Aged Ribeye Steak

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A steakhouse-worthy cut seared to perfection with only salt and pepper, honoring the true essence of dry aging. This American-inspired beef recipe, ready in about 17 minutes, pairs ribeye steak, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 7 min Serves 1 American cuisine 680 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat the 8 oz ribeye steak completely dry with paper towels. Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, pressing gently to adhere.
  2. Step 2: Heat a heavy cast-iron skillet over high heat for 5 minutes until smoking. Add the steak and sear undisturbed for 3 minutes until a deep golden crust forms on the bottom.
  3. Step 3: Flip the steak and sear the other side for 2 minutes. Add 1 tbsp butter and 2 sprigs of thyme to the pan, tilting to baste the steak for 1 minute until the internal temperature reaches 120°F for medium-rare.
  4. Step 4: Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes. Slice against the grain and serve immediately.

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