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- Level: Easy
- Total: 10 days 27 min
- Prep: 20 min
- Inactive: 10 days
- Cook: 7 min
- Yield: 6 servings
- Level: Easy
- Total: 10 days 27 min
- Prep: 20 min
- Inactive: 10 days
- Cook: 7 min
- Yield: 6 servings
Ingredients
Horseradish Gremolata:
Directions
Special equipment:
1 package cheesecloth, cut in half (approximately 1 yard) 1 sheet pan 1 rack to fit in sheet pan- 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
- In a medium bowl, whisk butter with garlic, horseradish, vinegar, zest and salt. Stir in the parsley.
