the Alcoholian

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!

 

Tags: beef, meat, ribeye, steak

This entry was posted on Saturday, July 23rd, 2011 at 10:20 pm and is filed under Meat, Techniques, Wine. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.