Ribeye Recipe

How I grill the best ribeyes every single time using dry aging and the 3-3-3 method! This is all you need to know to make the best steaks at home.

Prep Time 5

Cook Time 9

dry aging 1

Total Time 1 14

Servings servings

Calories 578kcal

24 hours in advance, pat your steaks dry with a paper towel then coat your steaks liberally with kosher salt. Place them onto a wire rack set inside a metal sheet pan. Leave them in the fridge overnight (or a minimum of 4 hours).
One hour before cooking your steaks, remove them from the fridge to come to room temp.
Place your heavy bottom pan (I like cast iron) over medium high heat until it's smoking hot. Shoot for about 500ºF. I use an infrared thermometer to check the surface temp but its not required.
Place your steak into the pan and do not touch it for 3 minutes.
Flip the steak and sear on the other side for 3 minutes.
Turn off the heat.
Add your butter, garlic, and thyme to the pan and begin basting your steak with the butter mixture.
Flip the steaks every 30 seconds until a thermometer reads 5-10 degrees below your desired doneness. It will continue to cook when its removed from the heat.
Allow your steaks to rest for 15 minutes before slicing to avoid losing all those juices.

Pat your steaks dry and dry brine for 4 hours in the fridge for up to 24 hours for the best browning

Sear your steak for 3 minutes on each side without moving it

Choose steaks with even marbling, little to no gristle, and a bright red color