Hubby's Perfect Ribeye
- 16 oz
- ribeye 1" - 1 1/2" thick
- 1 tsp
- kosher salt per side
- 1 tsp
- peppercorns, tricolored, freshly cracked per side
- 1/2 tsp
- garlic powder per side
- 1 Tbsp
- butter, softened
This is a long time, but it does mimic the dry ageing used in the best steak houses.
Place steak on a the smallest plate it will fit on. Cover with a paper towel. Refrigerate for 1 to 4 days. Replace paper towel daily or more often if damp.
Place steak on a cake rack over your broiler pan and bake for 10 minutes.
The idea is to have the steak reach a temperature of 100°F. Use a meat thermometer. (Time is approximate and depends on your individual oven's temperature and the thickness of your steak.)