Dry Aged Rib-Eyes
- 1 beef rib or loin roast, boneless, approximately 6 pounds
- 1 package cheesecloth, cut in half (approximately 1 yard)
- 1 sheet pan
- 1 rack to fit in sheet pan
- Salt and freshly cracked black pepper
- Horseradish Gremolata, recipe follows
- Horseradish Gremolata:
- 1 1/2 sticks unsalted butter, room temperature
- 2 teaspoons minced garlic
- 4 tablespoons grated fresh horseradish root
- 3 teaspoons white vinegar
- 1 teaspoon minced lemon zest
- 1/2 teaspoon kosher salt
- 1 tablespoon finely chopped fresh Italian parsley leaves
Make space in back of refrigerator for 7 to 10 days at a steady temperature of 38 degrees F.
Remove roast from packaging and rinse well. Pat completely dry, wrap with 3 layers of cheesecloth. Place on a rack fitted inside a sheet pan in back of the refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in the refrigerator for 6 to 9 days undisturbed. Make sure to check your refrigerator for temperature accuracy prior to dry aging. Keep in bottom/back of refrigerator and if possible, a refrigerator that doesn't get opened often.
Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
Preheat a grill to medium-high heat.
Slice roast into 6 (1 1/2-inch thick) steaks. Season with salt and freshly cracked pepper. Cook steaks for 4 minutes on first side, turn and cook 3 minutes more. Transfer to a serving platter. Top with Horseradish Gremolata and let rest 5 minutes.Horseradish Gremolata:
Yield: 1 1/2 cups, about 10 to 12 servings
More Recipes and Ideas:
Delmonico's Dry Age Rib-Eyes with Emeril's Worcestershire Sauce, Tuna, Yellow Watermelon, Mozzarella, and Aged Balsamic, Dry Roasted Edamame Brittle, Filet Mignon Recipes, Grilled Pork Chop Recipes, Steak Recipes, Grilled Vegetable Recipes, Pepper Steak Recipes, Grilling Recipes