Dry Aged Rib-Eyes

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I made this last week. I seasoned the 4 lb. rib roast with salt, pepper and garlic powder the wrapped it in cheesecloth. Left it for a week and roasted it whole in the oven. It was the best rib roast I have ever made. Can't wait til they go on sale again to do it over.

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I have used this recipe a few times, the first one I let age 8 days and it was very good the next one I let it go 20 days and the last one 31 days my wife though I had lost my mind, but when she and few friends came over and I cut them babies 1.5 in. thick and put them on the grill I had pepole wanting me to age some for them. You just can not beat the results you get from aged ribeye.

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I had a large, boneless rib eye roast which I used half 2 weeks ago by just cutting off some 1.5" steaks and putting on my rub and grilling them. They were delicious.

With the balance, I followed the instructions and dry aged them. Believe me, I was dubious from the beginning, because of my lack of knowledge of this process. I wish I had the steaks back that I cut off 2 weeks ago. It is amazing the difference, texture, taste and it took the flavor of the rub differently as well. This will stay in my rotation.

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I really learned a lot about my frig temps. I moved my meat drawr to the bottom of my frig for safety, but it was to cold for this recipe. Moved up 2 shelves. I know people are scared to do this age thing but when I butcher our deer each year I do the same thing because there is so much meat it takes me 10 days to get it cut up Butttt: I learned then that that the last few days of the 10 in the frig covered made the best deer breakfast steaks the size of your hand. So I knew this recipe had to be the bomb. It was!!! Thank you for reminding me what I actually did to my meat. I used a little left over to make a beef and barley soup because my roast was so large I got on sale. Cook once eat 3 times. We had Dry Aged Ribeye for new years day dinner. Wow Ila Casa Grande AZ
Now Thinking about my Elk Roasts.??? Yum Yum

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I have always wanted to try dry aged steaks but didn't want to pay $25/lb. After watching the show I bought a loin and gave it a try. These were "OFF THE HOOK"!! I can't wait to get another loin and do it again. Way to go Guy!

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I didn't realize that I could dry age steaks myself. After watching the episode, I tried it but couldn't bear to wait the full 8 days or so. After just 3 days, the steak grilled with a better crust and more flavor than any other steak I've done. If I can just hold myself back a few more days next time...

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There are no words to describe these steaks. Oh, OK - - I'll think of a few - - incredible, awesome, fantastic, amazing. We weren't even a little bit surprised. Guy's recipes have never failed us.