Huston Ribeye Dry Aged Steak Recipe

Huston Ribeye Dry Aged Steak Recipe

How to Cook a Dry Aged Ribeye Steak

Chef Andy Long, from Over Yonder restaurant in Valle Crucis, NC, shares his recipe for cooking the perfect steak using Shipley's signature Dry Aged Huston Ribeye cut.


Tools Needed:

  • Cast iron skillet
  • Meat thermometer
  • Cutting board/knife
  • Spoon


  • One amazing ribeye. This method also works perfectly for strips, sirloins, and filets
  • 1 small bunch fresh thyme
  • 6 whole garlic cloves, unpeeled
  • Kosher salt
  • Fresh cracked black pepper
  • Olive oil
  • Butter


  1. Remove steak from packaging, pat dry with a paper towel and leave out at room temperature for 20-30 minutes.
  2. Season vigorously with salt and pepper.
  3. Heat skillet over medium heat for about 5 minutes to slowly get a sear on the meat, not quickly burn the exterior.
  4. Add just enough olive oil to lightly coat the bottom of the pan.
  5. Carefully place steak in pan. Move it around a little to keep it from sticking, then leave it alone for about 5-8 minutes to get a good sear. Then flip.
  6. Add a tablespoon of butter to skillet, then place the garlic in the pan and the thyme on top of the steak.
  7. Tilt the pan at an angle to get the melted butter into a spoon and baste the steak, pouring the butter over the herbs and onto the meat.
  8. Start checking the internal temperature with the thermometer. Pull the steak out of the pan and place on the cutting board when the desired temperature is met ~120° for rare ~125-130° for medium rare ~ 130-140° for medium
  9. CRITICAL STEP - Allow steak to rest for a minimum of 10 minutes before slicing. This keeps all those yummy juices inside the steak instead of running all over your cutting board.
  10. When plating, spoon butter, garlic, and thyme over sliced steak and ENJOY!
Bonus: Try cooking your veggies and potatoes in the skillet after you remove the steak for extra flavor. Just remove the butter, garlic, and herbs and reserve.

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    1 comment

    • In my experience, I’m in no way discounting your method, I’ve found that salt can break down oil. I’d only add that I’d use unsalted butter in this case although the oil will certainly allow for more heat without burning. Great recipe and method! I’m quite sure many have found it delicious. Thank you

      Perry on

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