From Our Block to Your Dinner Table
The Perfect Dry-Aged Ribeye Steak
Prep time: 35 mins | Cook time: 8 mins | Serves: 2
Description: Market Meats beef is dry-aged to perfection in-store, so it deserves a cooking method that locks in that rich, deep flavor. This classic high-heat pan-searing technique guarantees a beautiful crust and a perfectly juicy medium-rare finish.
Ingredients:
- 2 x Market Meats Dry-Aged Ribeye Steaks (approx. 350g–400g each, cut thick)
- 1 tbsp olive oil (or vegetable oil for high heat)
- 40g unsalted butter
- 3 cloves of garlic, smashed
- 3 sprigs of fresh rosemary or thyme
- Coarse sea salt and cracked black pepper
Method:
- Bring to Room Temp: Take the steaks out of the fridge 30 minutes before cooking. Pat them completely dry with a paper towel. Butcher’s Tip: This ensures the middle cooks beautifully without burning the outside.
- Season Heavily: Just before cooking, season all sides of the steaks generously with coarse sea salt and cracked black pepper.
- Get the Pan Smoking: Place a heavy skillet (cast iron is best) over high heat. Add the oil and let it get smoking hot.
- The Sear: Carefully place the steaks in the pan. Sear for 2 to 3 minutes without moving them, until a deep, golden-brown crust forms. Flip and sear the other side for another 2 minutes.
- The Butter Baste: Turn the heat down to medium. Toss the butter, smashed garlic cloves, and herbs into the pan. As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously scoop the hot, fragrant butter over the top of the steaks for another 1 to 2 minutes.
- The Rest: Remove the steaks from the pan and place them on a warm plate or cutting board. Pour the remaining pan juices over them and let them rest for at least 5 minutes before slicing.
The Perfect Dry-Aged Ribeye Steak
Prep time: 35 mins | Cook time: 8 mins | Serves: 2
Description: Market Meats beef is dry-aged to perfection in-store, so it deserves a cooking method that locks in that rich, deep flavor. This classic high-heat pan-searing technique guarantees a beautiful crust and a perfectly juicy medium-rare finish.
Ingredients:
- 2 x Market Meats Dry-Aged Ribeye Steaks (approx. 350g–400g each, cut thick)
- 1 tbsp olive oil (or vegetable oil for high heat)
- 40g unsalted butter
- 3 cloves of garlic, smashed
- 3 sprigs of fresh rosemary or thyme
- Coarse sea salt and cracked black pepper
Method:
- Bring to Room Temp: Take the steaks out of the fridge 30 minutes before cooking. Pat them completely dry with a paper towel. Butcher’s Tip: This ensures the middle cooks beautifully without burning the outside.
- Season Heavily: Just before cooking, season all sides of the steaks generously with coarse sea salt and cracked black pepper.
- Get the Pan Smoking: Place a heavy skillet (cast iron is best) over high heat. Add the oil and let it get smoking hot.
- The Sear: Carefully place the steaks in the pan. Sear for 2 to 3 minutes without moving them, until a deep, golden-brown crust forms. Flip and sear the other side for another 2 minutes.
- The Butter Baste: Turn the heat down to medium. Toss the butter, smashed garlic cloves, and herbs into the pan. As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously scoop the hot, fragrant butter over the top of the steaks for another 1 to 2 minutes.
- The Rest: Remove the steaks from the pan and place them on a warm plate or cutting board. Pour the remaining pan juices over them and let them rest for at least 5 minutes before slicing.
Butcher’s Tips
let it rest
Always let your meat rest after it comes off the heat for at least half the time it spent cooking. This allows the juices to settle back into the meat rather than leaking onto your cutting board.
Against the Grain
Look for the direction the natural muscle fibres run and slice perpendicular to them. This breaks up the fibres, making cuts like flank, rump, or skirt melt-in-your-mouth tender.
Trim the Marbling
Those beautiful white flecks of fat distributed through our premium beef are where the flavour lives. Don't trim them away before cooking—they melt beautifully, keeping the meat incredibly succulent.