# Cast-Iron Crusted Dry-Aged Ribeye with Bone Marrow Butter
*A masterclass in salt, steel, and smoke.*

## Headnote
The first time I pulled a dry-aged ribeye off a screaming-hot cast iron, I realized I’d been eating "steak-flavored air" my entire life. Dry-aging isn't just about tenderness; it’s about a concentrated, funky depth of flavor that borders on blue cheese and toasted hazelnuts. Because this meat has less water content than a standard grocery store cut, it sears faster and more intensely—meaning you have a much narrower window to hit that perfect medium-rare.

The secret to honoring a $50 piece of beef isn't a complex marinade; it's the crust. We’re going to use a heavy cast-iron skillet to create a mahogany-colored "bark" that shatters under the knife. To finish, we’re topping it with a quick bone marrow butter that melts into the grain of the meat, adding a layer of primal richness that no olive oil or standard butter can match.

One critical tip: Dry-aged meat is already "dry" on the surface, which is good, but you must still pat it with paper towels until the paper comes away bone-dry. Any residual moisture is the enemy of the crust.

**Prep time:** 15 min (plus 2 hours tempering)
**Cook time:** 12 min
**Total time:** 27 min (plus tempering)
**Yield:** 2 servings
**Difficulty:** Medium

## Ingredients
**For the Bone Marrow Butter:**
* 2 oz roasted bone marrow (scooped from about 2 center-cut beef marrow bones)
* 4 tbsp unsalted butter, softened to room temperature
* 1 tsp flaky sea salt (like Maldon)
* 1 tsp fresh thyme leaves, stripped from the stem

**For the Ribeye:**
* 1 (24-oz) bone-in dry-aged ribeye, at least 1.5 inches thick
* 1 tbsp avocado oil or beef tallow (high smoke point is essential)
* 2 tsp coarse kosher salt
* 1 tsp cracked black pepper

## Method
1. Place the ribeye on a wire rack over a baking sheet and let it sit at room temperature for 2 hours to ensure the center isn't cold when it hits the pan.
2. Mash the roasted marrow, softened butter, sea salt, and thyme together in a small bowl with a fork until the mixture is uniform and aerated.
3. Pat the steak dry on all sides with paper towels until no moisture remains on the surface of the meat or the bone.
4. Season the steak aggressively with kosher salt and cracked pepper, pressing the seasoning into the flesh with your palms.
5. Heat a large cast-iron skillet over high heat until you see curls of blue smoke rising from the surface.
6. Add the tallow or oil to the pan and swirl immediately; it should shimmer and streak across the metal.
7. Lay the steak into the skillet away from you (to avoid oil splatter) and press down lightly with a weight or spatula to ensure total contact.
8. Sear the steak without moving it for 3–4 minutes, or until a deep, dark brown crust has formed that releases easily from the pan.
9. Flip the steak using heavy-duty tongs and sear the second side for another 3–4 minutes.
10. Use the tongs to stand the steak up on its fat cap, searing the edge for 60 seconds until the fat renders and turns golden-crisp.
11. Check the internal temperature with an instant-read thermometer; pull the meat when it hits 125°F (52°C) for a perfect medium-rare.
12. Transfer the steak to a warm plate and immediately dollop a generous tablespoon of the marrow butter over the top.
13. Let the meat rest for at least 10 minutes—the temperature will carry over to 130°F-135°F and the juices will reabsorb.

## Variations
**The Blue Cheese Funk:** Replace the bone marrow in the butter with 2 oz of high-quality Gorgonzola Dolce for a sharper, creamier finish that complements the aging of the beef.
**Reverse-Sear Method:** If your steak is thicker than 2 inches, bake it at 225°F (107°C) until the internal temp is 115°F, then sear it in the cast iron for only 60 seconds per side to finish. 
**Herbed Baste:** Instead of the compound butter, add 3 cloves of smashed garlic and 2 sprigs of rosemary to the pan during the last 2 minutes of cooking and spoon the hot fat over the steak repeatedly.

## Storage & Reheating
Dry-aged steak is best enjoyed immediately to preserve the crust. If you have leftovers, store them in an airtight glass container in the fridge for up to 2 days. To reheat, avoid the microwave; instead, warm the steak in a 250°F (120°C) oven until the center is just lukewarm, then flash-sear it in a hot pan for 30 seconds to crisp the exterior.

## Pairing Suggestion
Serve alongside a glass of room-temperature, oak-heavy Cabernet Sauvignon to cut through the intense richness of the marrow butter.