Dry-aged Ribeye Steak with Mushrooms and Camembert


The dry rib-eye steak with mushrooms and Camembert is a fine snack, but it’s also great for larger events as it’s easy to prepare. The baking with cheese is very fast and once the cheese has melted, the snack can be served hot.

Crispy baguettes from the bakery meet the best matured meat of the Dry Ager, along with aromatic mushrooms and creamy Camembert.

Serves 4 people


  • 1 large Dry-Aged Ribeye Steak – 450 grams
  • 150 grams of mushrooms
  • 100 grams of Camembert
  • 1 baguette bread fresh from the bakery
  • Good quality olive oil
  • Pepper
  • Fleur de Sel


  1. Remove the Rib-eye Steak from the fridge one hour prior
  2. Slice the baguette bread.
  3. Toast the slices in the oven.
  4. Carefully cut the Camembert into thin slices.
  5. Clean the mushrooms and cut into slices.
  6. Halve the slices, chop them a little roughly.
  7. In a pan, heat olive oil.
  8. Stir fry the dry-aged steak  to your liking.
  9. Once the steak has been cooked, cut the steak into very thin slices.
  10. Fry steak strips with the mushrooms for 3 minutes.
  11. Place oven on high heat or grill.
  12. Cover the baguette bread with the steak strips / mushrooms.
  13. Lay the sliced Camembert over the loaves.
  14. Bake briefly in a hot oven.
  15. Season with pepper and salt.

Enjoy hot, out of the oven!

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