Sometimes, all you need is a great piece of meat and a vision of how to cook it. This recipe for bone-in, dry-aged ribeye steak delivers bold flavor, a beautiful crust, and melt-in-your-mouth tenderness.
Start by laying your ribeye steaks on a tray or large cutting board. Drizzle about a tablespoon of Worcestershire sauce over each steak and rub it in lightly — this will act as a binder for your seasoning. First, coat the steaks with a generous layer of Dirty Bird Hot rub, which brings both spice and depth. Follow it with Double Pepper Cow Cover, pressing it firmly into the meat to help the spices stick. Make sure to get all the edges too — the crust matters.
Once seasoned, let the steaks rest at room temperature for about 20–30 minutes. This allows the salt to penetrate and the rub to “sweat” into the surface.
While the steaks are resting, melt two sticks (226 grams) of Kerrygold butter over low heat in a small saucepan. Once the butter has fully melted and is lightly foaming, sprinkle in about a teaspoon of Garlic Parm wing dust and stir to combine. This butter mixture will be your basting companion later on, adding the final touches to an already delicious cut of meat.
Set up your grill for two-zone cooking. If you’re using charcoal, stack the coals on one side; if you’re using gas, turn one side to high and leave the other off. You’ll start the cook with indirect heat, which slowly brings the internal temperature of the steak up without overcooking the exterior. Place the steaks on the cooler side of the grill, lid closed, and cook until they reach an internal temperature of about 95°F (35°C). Use a meat thermometer to track this — accuracy matters when you’re dealing with premium cuts.
Once your steaks hit 95°F (35°C), move them directly over the heat. This is where the magic happens. Sear each side for about 1–2 minutes, basting continuously with your seasoned butter as the flames kiss the meat. Don’t forget to hit the edges for that full crust. Cook until your desired doneness — for medium rare, aim for 125–130°F (52–54°C) internal temperature. Then, pull them from the grill and give one final light basting with the garlic-parm butter for a glossy, flavorful finish.
Rest your steaks for 5 to 10 minutes. This is the part most people rush, but letting the juices redistribute ensures every bite is just right — juicy, rich, and tender. During the rest, the internal temperature will rise a few degrees and the crust will set beautifully. If you’ve done it right, the outside should be dark and crusty, with those sear marks telling stories of flame and butter.
When you're ready, slice the steaks against the grain and admire that deep pink center. Serve with a little extra seasoned butter drizzled on top, or just as they are. This bone-in dry-aged ribeye is a celebration of simplicity done right — no steakhouse necessary.
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