Grilled Prime, Dry-Aged Rib-Eye Steak With Savory Crust
Recipe Type: Dinner
Cuisine: American
Author: Plentiful Sufficiency
Serves: 2
By Harold Dieterle, the chef and owner of Kin Shop and Perilla in Manhattan.
  • For the herb butter:
  • 3 tablespoons unsalted butter, softened
  • 1 teaspoon grated lemon zest
  • 1 teaspoon minced chives
  • 1 teaspoon minced garlic
  • Kosher salt and freshly ground black pepper, to taste
  • For the savory crust:
  • 1⁄3 cup panko (or other) dry bread crumbs
  • 1 tablespoon chopped savory, thyme or marjoram
  • 1 tablespoon melted unsalted butter
  • Kosher salt and freshly ground black pepper, to taste
  • For the steak:
  • One 30- to 34-ounce prime, dry-aged rib-eye steak, brought to room temperature
  • Kosher salt and freshly cracked black pepper.
  1. Make the herb butter: In a small bowl, mash together the butter, lemon zest, chives, and garlic. Season with salt and pepper. Chill until needed.
  2. Make the savory bread crumbs: Combine the panko, savory (or other herb) and butter in a small bowl. Season with salt and pepper. Stir until thoroughly blended.
  3. Heat your grill to medium high (notes for doing this on the stove top follow the recipe). Season both sides of the steak generously with salt and freshly cracked black pepper. Lay the steak on the hot grill and sear both sides, 5 to 8 minutes on each side for medium rare; adjust the time according to how you like your steak done. Transfer the steak to a cutting board, spread the top with the herb butter and let rest, uncovered, for 10 minutes.
  4. Set an oven rack 6 inches from the broiler, then heat the broiler. Cover the top of the steak with the savory bread crumbs. Place the steak on a heatproof dish and set it under the broiler until the bread crumbs are golden brown, about 2 minutes. Transfer to a cutting board and let sit for a minute, then slice and serve. Serves 2.
NOTE: If you would like to cook this on the stove instead of the grill, heat the oven to 425 degrees. Place a large cast-iron skillet over medium-high heat and turn on your stove fan. Sear the seasoned rib-eye for 3 to 4 minutes on each side, then transfer the pan to the oven to finish cooking, 3 to 6 minutes. Then transfer the steak to a cutting board to rest as in Step 3 above, and continue with the recipe.


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