1 prime bone-in ribeye loin (we placed in our Italian-manufactured temperature and humidity controlled dry-age cabinet for 45 days)
Trim about 15 percent of the outside of the ribeye loin away to reveal a perfectly dry aged ribeye. Cut a 20 ounce portion off the loin. Season with salt and pepper. Heat up a pan or grill until it is very hot. Sear on both sides until the internal temperature reaches 140 degrees (medium rare). Let rest for 5 minutes.