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
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Guy Fieri