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Dry-Aged Grilled Ribeye (or is it Prime Rib?)

Saturday, July 23rd, 2011

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.

Seared dry-aged goodness

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.

dried and ready

I trimmed off the dried surfaces…

Dry trimmings and some fat

and a richness of meat was left behind.

Seasoned and ready to cook

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!

Ready to dig in

Last week, I just cut the steak into two pieces. I did the same thing this week, only a little differently.

split-n-image

Most glorious spousal unit said “It looks just like prime rib!” I would tend to agree.

So did we have prime rib?

Prime rib

Or was it a wonderfully grilled ribeye?

Or was it steak?

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!

 

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4 Responses to “Dry-Aged Grilled Ribeye (or is it Prime Rib?)”

  1. Max says:

    Am taking this a different direction. Sous-Vide the giant clod, grill to finish (using the “jet accelerator” of the chimney starter with the grate balanced on top instead of the whole grill), then split.

    I will report results if they are worth reporting.

  2. Biz says:

    Yep, salt and pepper is the black dress for great red meat! That looks amazing, even though drying my own meat kinda scares me.

    One of these days though John!

    Hope you are having a great week!

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