10-Day Dry-Aged Ribeye with Blue Cheese

Posted by johngl

There we were, most glorious spousal unit and I, ready to have some small three-day dry-aged ribeye steaks when BigDMcC called me about those Tomahawk Ribeyes last weekend. What’s a guy to do?

The small ribeyes went back into the dry-aging fridge for another week.

Trimmed dry-aged beef

Here they are again after trimming the dried dry-aged bits off. While parts looks rather browny-black in the photo, they are actually deep, dark purple-colored.

Seasoned and ready to cook

Here they are yet again, seasoned with salt and pepper and ready to cook.

Since these were a little thinner now that they’d been trimmed, I augmented the eight minute cooking time, revising it down to six minutes as not to over-cook. The grill was super-hot (like 950°F or so).

Ribeyes, six minutes

Once I pulled the steaks, I tented them in aluminum foil and allowed them to rest for around seven minutes. How do I know it was seven minutes? It’s just a guess. It felt like more than five and less than ten.

Blue Cheese and Ribeye!

Most glorious spousal unit did an impressive job with the quinoa…adding some petite-something or other cheese (Cantal?) at the very end of the cooking process. It was simply stellar.

The steaks came out the usual dead-on medium-rare and the Shiraz mgsu plucked from the wine cellar was, quite simply, a perfect match with my blue cheese ribeye. She doesn’t like blue cheese, so she missed out on this out-of-the-park combination. Oh woe is she!

If you find yourself getting derailed by some impromptu dinner arrangements, just go with it; it’ll probably just turn out better in the end!

This entry was posted in Meat, Techniques and tagged , , by johngl. Bookmark the permalink.

About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits. Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.

6 thoughts on “10-Day Dry-Aged Ribeye with Blue Cheese

    • Hi Wendell, thanks for stopping in!

      Yes, in fact I do have a dry-aging fridge; It’s one of those 4 cu. ft. college dorm models. I keep it at about 33-34°F. I also lightly salt the meat before it goes in. I leave the meat uncovered. Make sure there is adequate air circulation in the fridge. I rotate the meat every 24 hours to ensure even exposure.

      That’s all there is to it.

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