Dry-Aged Ribeye and Bourbon Cocktail
Michael Symon
Dry-aged prime ribeye, grilled endive, and a bright salsa verde that cuts through all that rich beefy flavor.
June 26, 2026
Serves 4
INGREDIENTS
2 dry age ribeye steaks 1 ½- 2” thick
½ c beef tallow melted
2 branches of rosemary
2 heads endive
2 anchovies
2 cloves garlic
1 shallot
1 tsp chili flakes
2 tbl mint
2 tbl parsley
2 tbl tarragon
¼ c evoo
2 tbl red wine vinegar
DIRECTIONS
Light the grill to medium high heat. Rub the steaks with the beef tallow with the rosemary branches. Continue to brush the steaks throughout the cooking process. Cook to desired temperature. Let rest for 10 minutes before slicing.
Split the endive heads and brush with evoo, season. Grill for 2 minutes on each side.
For the Salsa Verde…. Crush the anchovies with garlic and salt until smooth. Mix in chopped shallot, chili flakes, all the herbs, the vinegar and evoo. Stir to combine.
Top the sliced steak with a tbl of the salsa and a piece of the endive. Enjoy.
Bourbon Cocktail
4 oz bourbon
4 oz cold brew
4 oz amaro
4 oz blood orange juice
Serve over ice