24 Day Aged Ribeye

A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. The rib eye or “ribeye” was originally, as the name implies, the centre best portion of the rib steak, without the bone. It is both flavoursome and tender, coming from the lightly worked upper rib cage area. It’s the marbling of fat makes it particularly good for fast and hot cooking.  They should be aged for a minimum of 21 days.


Cooking the Meat:

Aged Ribeye – 320 grams
Butter – 320 grams
Garlic – 5 cloves
Thyme – 15 grams
Sea salt
White pepper

Thyme Butter:

Salted butter – 250 grams
Garlic – 35 grams
Shallots – 35 grams
Chopped Fresh Thyme – 25 grams
Cognac – 25 grams
Maldon Sea Salt
Black Pepper


Prepare the thyme butter:

  1. Cream the butter in a large bowl with a spatula until soft and workable, add the finely chopped shallots, garlic, thyme, black pepper, sea salt, mix well, add the cognac and further mix.
  2. Store in the fridge in small plastic containers until ready to use.

Prepare the ribeye:

  1. In a large pan preferably a cast iron skillet put on a hot stove.
  2. Season the Ribeye with sea salt and white pepper. Once the pan heats, add the olive oil and once the oil heats add the meat fat side down and using tongs sear the fat, Place the fat side of the steak onto the middle of the pan and allow the fat to render, continue on and sear on both sides until completely seared and golden brown.
  3. Add the whole cloves of peeled garlic, fresh thyme sprigs, add the cold butter and allow to melt. Using a spoon continuously spoon the butter over the meat, place the garlic and thyme over the top of the meat and continue to smother in the bubbling nutty brown butter.
  4. Once the meat has reached Medium rare, remove from the pan and allow to rest on a board.
  5. After 1 – 3 minutes of resting, serve with a spoon of the thyme butter from the fridge, allow it to melt over the meat.
  6. Serve with some dressed watercress and some freshly sliced smashed potatoes.

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