Posted by johngl
Last weekend, most glorious spousal unit and I split a big hunk of ribeye roast into two super-thick steaks. We ate one of them.
The other went into my dry-aging fridge for a week.
Oh my, what a difference a week makes.
I grabbed the steak out of the dry-aging fridge and it had the wonderfully sweet smell of aging meat. The dried surface was a rich read, not-at-all funky smelling, and fully surface dry.
I trimmed off the dried surfaces…
and a richness of meat was left behind.
I added a good bid of salt and pepper, but that’s it. A piece of meat this good doesn’t need much adornment.
On the grill, due to the two-inch-plus thickness, this baby runs about six minutes a side instead of the usual 4. The formula here was three minutes, rotate 90 degrees, three minutes, flip, three minutes, rotate 90 degrees, and a final three minutes (with the grill vents shut down).
My new grill grate is working wonders! Contact bobbercut.com for your own set!
Last week, I just cut the steak into two pieces. I did the same thing this week, only a little differently.
Most glorious spousal unit said “It looks just like prime rib!” I would tend to agree.
So did we have prime rib?
Or was it a wonderfully grilled ribeye?
It was the best of both worlds, with the meat seriously tender and a nicely caramelized exterior, all that I can say is that it was delicious.
I’ll definitely be doing this double split-n-image thing again.
We capped it off with a 2005 2up Shiraz that just kept getting better as we progressed through the steak. Even after three hours, this $10 bottle continued to impress me with its bold acidity balanced with a wonderful fruitiness and full mouth feel. I should have bought more!