Name: Kreung Butter Dry-Aged Ribeye Roast
Prep time: 30 min
Cook time: 4 h
Total time: 6 h 45 min
Yield: 8 to 12 servings
Cuisine: Cambodian, American
Ingredients: 1 bone-in dry-aged ribeye roast (3 bones, 7 to 9 lbs, aged about 30 days; regular is fine too); 1 tsp lemongrass powder; 1 tsp dry soy sauce powder; 1 tsp freshly ground Kampot pepper (or Tellicherry); 1 tsp curry powder; 1 tsp tom yum powder; 1 lb (4 sticks) unsalted butter, room temperature; 8 oz (1 cup) prepared kreung paste; 5.6 oz (1 small can) coconut milk; 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 8 to 12 pandan leaves; To finish flaky salt; 5 stalks lemongrass, tender white and light green parts, thinly sliced (about 1/2 cup); 3 inches fresh galangal, peeled and sliced (about 3 tbsp); 3 inches fresh turmeric, peeled and sliced (or 1 1/2 tbsp ground); 8 cloves garlic, roughly chopped; 4 medium shallots, roughly chopped; Zest of 1 lime (or 3 to 4 kaffir lime leaves, spines removed); 1/2 tsp salt; 2 to 3 tbsp neutral oil

From my kitchen

Cooking notes

Temperature guide

For medium, pull at 130°F (final about 135°F). For medium-well, pull at 140°F (final about 145°F). Carryover adds 5 to 7 degrees.

Balance the richness

Serve with bright sides: an herb salad with lime and fish sauce, or quick-pickled cucumber, daikon, carrot or shallots.

Make ahead

Make the kreung butter the day before; bring it to room temperature 30 minutes before using.

Leftovers

Slice thin and serve cold over rice or noodles, or on crusty bread with pickles and herbs.

How to make it

Method

Make the kreung butter

Soften the butter at room temperature until spreadable, 1 to 2 hours. Beat it with the kreung paste and coconut milk until uniform with no streaks, then season with the salt and pepper. Taste: it should be well seasoned and aromatic.
Prep the roast

Trim off the pellicle, the hard dark bark from dry aging, and any overly dried fat, but leave the fat cap. Press the dry rub evenly over all surfaces, then cover the whole roast in all of the kreung butter, about 1/4 inch thick.
Build the pandan bed

Lay 8 to 12 pandan leaves on a roasting rack set in a pan and place the roast on top.
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Roast low and slow

Roast at 250°F on the center rack without opening the door. Start checking around hour 4 with an instant-read thermometer in the thickest part, away from the bone. Pull at 125°F for medium-rare.
Rest

Rest 15 minutes. Carryover takes it to 130 to 132°F.
Torch and slice

Torch the crust in sections, keeping the flame moving, until deeply caramelized with a few blackened spots. Slice against the grain into 3/4-inch slices, finish with flaky salt and serve warm.