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Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)

Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)

[Photographs: J. Kenji Lopez-Alt]

Note: For the ultimate DIY experience, dry-age your meat yourself

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)

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About This Recipe

Yield:Serves 4
Active time:20 minutes
Total time:1 1/2 hours
Special equipment:Vacuum sealer and sous-vide water bath (or plastic bags and a cooler), propane blow torch, cast iron skillet
This recipe appears in: Staff Picks: The Ultimate Serious Eats Father's Day Menu The Food Lab: 7 Old Wives' Tales About Cooking Steak That Need To Go Away The Food Lab: 61-Day Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak) The Food Lab's Complete Guide to Dry-Aging Beef at Home
Rated:

Ingredients

  • 2 bone-in, 2-inch thick, dry-aged ribeye steak (2 to 3 pounds total, see note above)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons canola oil
  • 4 tablespoons unsalted butter
  • 1 medium shallot, sliced
  • 4 cloves garlic, smashed
  • 4 sprigs thyme or rosemary

Procedures

  1. 1

    Prepare a sous-vide water bath to 127°F, or fill a large beer cooler with 130°F water (fill with hot water then use boiling water from a kettle and cold water to adjust temperature using an instant-read thermometer). Season steaks generously with salt and pepper. Seal in individual vacuum-sealed bags and place in water bath or cooler and close lid. Allow to cook for at least 1 hour and up to 3. (If necessary, top up beer cooler with more boiling water to maintain temperature within 2 to 3°F of 127°F. See here for more details on Beer Cooler Sous-Vide.)

  2. 2

    Remove steaks from bag and pat dry with paper towels. Heat canola oil and butter in a large cast iron skillet over high heat until butter browns and begins to smoke. Add steaks and cook without moving for 30 seconds. Flip steak and cook on second side for 1 minute. Meanwhile, blast the top side with a propane torch set on its hottest setting. Flip steaks and torch second side until well browned and charred in spots, about 30 seconds longer. Using tongs, stack steaks, lift and orient vertically, and hold against hot pan to crisp up fat all the way around the edges. Transfer to a wire rack set in a rimmed baking sheet and allot to rest for 5 minutes.

  3. 3

    When steaks have rested, add shallot, garlic, and herbs to skillet and increase heat to high. Cook until aromatic and lightly smoking, about 30 seconds. Pour hot pan drippings over steaks. Transfer steaks to a large serving plate and transfer drippings from resting pan into a small warmed pitcher. Serve steaks immediately with pitcher of drippings on the side.

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