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Reverse Seared Dry Aged Ribeye

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Welcome to one of the most extraordinary steaks, the Reversed Seared Dry-Aged Ribeye. In the world of steaks, few cuts demand the reverence and attention as the dry-aged ribeye. Dry-aging intensifies the depth of beef flavor and reverse searing bring out its natural flavors and textures. Join us as we explore the flavor and tenderness of a perfectly prepared dry-aged ribeye.

Can You Dry Age Just One Steak?

Dry aging usually involves an entire roast, like a prime rib or a beef tenderloin. But, for this recipe, I dry aged a single steak. While you can absolutely dry age a single steak, there is more loss than there is when dry aging an entire roast.

The dry aging process dries out the outer surface of the meat, and that has to be trimmed off and discarded before cooking. Dry age a roast and you will trim off a little more than 1/16" but will still have a lot of roast left. Dry age a single steak and you will still trim trim off about 1/16" from both sides but ALL of that trimming is coming off one steak. The solution is to buy the thickest steak possible. If your butcher has only 1" ribeyes in the case, ask for a 1 ½" - 2" ribeye, you will be glad you did.

Reverse Seared Dry Aged Ribeye.

In planning for this recipe, I found a prime Wagyu ribeye and used that in the preparation. A prime or choice ribeye would also have worked.

This recipe is great to serve for a special occasion, dinner party or the holiday season. It was inspired by my other recipes for Prime Tenderloin Reverse Seared, Filet Mignon with Bone Marrow Butter and Reverse Seared Dry Aged Prime Rib.

Jump to:
  • Can You Dry Age Just One Steak?
  • Ingredients
  • Instructions
  • Substitutions
  • Equipment
  • Storage
  • Top Tip
  • Related
  • Pairing
  • Reverse Seared Sous Vide Dry Aged Steak Recipe - Sous Vide Ribeye Seared in Wagyu Beef Tallow

Ingredients

  • Wagyu ribeye steak
  • Garlic
  • Fresh thyme
  • Butter
  • Beef tallow

See Reversed Seared Dry-Aged Ribeye recipe card for quantities.

Instructions

Dry Age the Steak

Dry age the steak in the refrigerator for 5 days. I used a neat little bag specifically designed for dry aging meat. It is available online and worth the small investment. It does a great job.

One important point, be careful not to dry age too long. In creating this recipe, I dry aged a Wagyu ribeye for 7 days and that was too long. Next time I will dry age for only 5 days.

Wagyu ribeye ready to dry age.

A Wagyu ribeye steak ready to dry age.

Bag used for dry aging.

A bag used for dry aging.

Ribeye sealed in dry aging bag.

Seal the ribeye in a dry aging bag.

Ribeye after dry aging.

Ribeye steak after dry aging.

After dry aging, this steak lost 9% of it's total weight. That loss of water intensifies the beefy flavor.

Trim the Dry Aged Steak

Prepare a dry aged steak for cooking involves some serious trimming. The dry aging process will dry out the exterior of the steak and there will be a lot of surface area that will need to be trimmed. Use a sharp knife to carefully trim down the fat and any dark red meat and discard. Remove as little meat as possible, trimming only the very dark areas.

Trim ribeye after dry aging.

Trim the dry aged ribeye before cooking.

Carefully trim away dry areas of the ribeye.

Carefully trim away dried areas of meat.

After trimming, the steak lost another 10% of its total weight. That's why you want to buy a thick steak to start with.

Trimmed dry aged ribeye.

Cook in Sous Vide Water Bath

Because this was an expensive steak and I had a lot of time invested in it, I did not want to throw it on the grill and risk overcooking it. So, I sealed in it a FoodSaver bag along with some herbs and butter and placed it in a sous vide bath set at 122˚F. Sous vide is perfect for this application. Since the water was only 122˚F there was no way the steak could go above that number. I was guaranteed a perfect medium-rare ribeye steak. Now all that was left to do was sear the outside a bit.

Dry aged ribeye sealed in a sous vide bag.

Place the ribeye in a sous-vide bag with butter and thyme and seal.

Dry aged ribeye in a sous vide bath.

Cook the sealed steak in a sous vide water bath.

Reverse Sear in Beef Tallow

To finish this steak, I heated up a grill plate to 550˚F in my Kamado Joe. Then I placed a tablespoon of Wagyu beef tallow on the grill just before the steak went down. The beef tallow added one more dimension to an already great steak. I'm a big fan of searing beef in beef tallow.

Sear the ribeye in beef tallow.

The result was an absolutely marvelous, perfectly cooked steak. I topped it with a little homemade Bernaise sauce and added a baked potato.

Reverse Seared Dry Aged Ribeye.

Substitutions

In planning for this recipe, I found a prime Wagyu ribeye and used that in the preparation. A prime or choice ribeye would also have worked.

Equipment

The steak in this recipe was made using dry aging bags, a sous vide bath and a griddle plate for my BBQ.

Storage

Store leftover ribeye in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave in 30 seconds increments.

Top Tip

Don't age the ribeye any longer than necessary. The ribeye in this recipe was aged for 7 days and that was at least 2 days too long.

This Reversed Seared Dry-Aged Ribeye recipe highlights the unparalleled depth of flavor that dry aging brings. The journey from dry aging and gentle warming to the final sear transformed this ribeye into something special. I hope this view into the world of reverse searing has inspired you to embark on your own culinary explorations. Happy grilling!

Related

Looking for other recipes like this? Try these:

  • Smoked Filet Mignon Roast
    Reverse Seared Beef Tenderloin
  • Brisket Burnt Ends
    Smoked Brisket and Burnt Ends
  • Tomahawk steak.
    Tomahawk Steak - A Double Cut Bone-In Ribeye Reverse Seared
  • Smoked Prime Rib
    Reverse Seared Dry Aged Prime Rib

Pairing

These are my favorite dishes to serve with this recipe.

  • Double Stuffed Baked Potato
    Smoked Stuffed Baked Potatoes
  • Smoked Blueberry Crisp
    Smoked Blueberry Crisp
  • Grilled Garlic Bread
    Grilled Garlic Bread
  • Chocolate Bread Pudding with Salted Caramel
    Dark Chocolate Bread Pudding With Salted Caramel Sauce
Dry Aged Ribeye Seared in Beef Tallow with Bernaise Sauce.

Reverse Seared Sous Vide Dry Aged Steak Recipe - Sous Vide Ribeye Seared in Wagyu Beef Tallow

What's better than a dry aged ribeye? A Wagyu dry aged ribeye. Done sous Vide then seared in Wagyu beef tallow. Give it a try.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Dry Age Time 6 days d
Total Time 6 days d 25 minutes mins
Course Main Course
Cuisine American, BBQ
Servings 4 servings
Calories 472 kcal

Equipment

  • Umai dry aged bags (see link below)
  • Food Saver
  • Sous Vide cooker (see link below)

Ingredients
  

  • 4 Wagyu ribeye steak
  • 1 teaspoon garlic minced
  • 1 teaspoon thyme fresh
  • 1 teaspoon butter
  • 1 tbs beef tallow

Instructions
 

  • Dry age the steak in an Umai bag for 5-6 days according to manufacture's instructions.
  • Trim the steak and cook sous vide to 122 degrees for a medium rare steak (after searing).
  • Sear in beef tallow for 60-90 seconds per side. Serve hot. Enjoy.

Video

Notes

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Nutrition

Serving: 1steakCalories: 472kcalCarbohydrates: 1gProtein: 46gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 138mgSodium: 119mgPotassium: 613mgFiber: 1gSugar: 1gVitamin A: 60IUVitamin C: 1mgCalcium: 21mgIron: 4mg
Keyword dry aged ribeye, ribeye
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Dave
Dave

I'm Dave, just a guy who likes to cook for family and friends and take pictures of what I make. I am not a chef. While some of my recipes might look complicated and intimidating, I assure you that they are all really quite easy. If you can cut an onion, you can make any recipe on this website. Have some fun and make something new.

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