Dry Aged Ribeye Steaks

Case Introduction

Learn how to dry age a steak to perfection with Dry Aging Cabinet.

Project Name 45 Dry Aged Rib Loin - Dry Aged Ribeye Steaks

Project Country the United States

Project Date2025-06-25

Customer feedback

: 4.9 Average Rating
Learn how to dry age a steak to perfection DA80S Dry Aging Cabinet. We’ll guide you through the 45-day process of dry-aging a rib loin, from setup in your dry age fridge to cooking tender, flavorful dry-aged ribeye steaks. Whether you’re new to dry aging or want to refine your skills, we’ll show you how to dry age beef and how to cook a dry-aged steak for the ultimate steakhouse-quality experience. Follow along or save for later!

Ingredients

Preparation

Directions

Clean and sanitize your dry ager before use
Run the dry ager at 37 degrees Fahrenheit and 75% humidity for 24 hours with the UV light on
Leave as much fat on the loin as possible and pat it dry with paper towel
Weigh the loin before placing it in the ager so you can document your yield
Place the loin on a rack in the ager with enough room on all sides for good air flow
Age the loin for 28 to 60 days. 45 day is a common “sweet spot”
Remove the loin from the ager and trim the pellicle as needed. Carefully remove the bones.
Weigh the loin to track your yield.
Cut into steaks
Season steaks generously with BBQ General SPG rub and rest at room temperature for 30 minutes
Preheat broiler on high setting
Sear steaks in a hot skillet for 1 minute each side. (use a grill press for a better sear)
Add butter, garlic cloves and thyme. Baste steaks for 2 minutes, then remove to rest.
Toss the grape tomatoes in olive oil and season with BBQ General SPG rub. Place on a tray, then place under the broiler for 3-4 minutes until blistered. Remove and set aside
Slice the steak and serve with a drizzle of the butter left from the pan and the blistered tomatoes
Enjoy!