DRY-AGED PRIME RIB
If you're thinking about dry-aging your own prime rib of beef for the holidays, start here. After lots of research, I decided I'd have to age the beef at least 30 days for any noticeable change in flavor; it ended up going for 42 days before baking. The meat came out extremely juicy and tender but somehow never developed that funky fermented flavor I wanted. It might've tasted a bit more concentrated, though, after having lost 2 pounds of water weight.
Provided by Chef John
Number Of Ingredients 6
- Dissolve kosher salt in water and use it to wipe down the prime rib. Pour enough sea salt over a rimmed sheet pan to cover it completely; sprinkle pink salt on top. Place a roasting rack over the salt. Place prime rib on the rack and refrigerate at 34 to 38 degrees F (1 to 3 degrees C), uncovered, 30 to 40 days.
- Remove prime rib from the fridge. Trim off fat as needed. Transfer the rack into a roasting pan and place prime rib on top. Spray the surface with water and season generously with kosher salt. Refrigerate 24 to 48 hours to let meat absorb salt.
- Remove prime rib from fridge and cover loosely with aluminum foil. Let warm up slightly, 1 1/2 to 2 hours.
- Preheat oven to 500 degrees F (260 degrees C). Insert a probe thermometer into the prime rib.
- Roast in the preheated oven for 20 minutes. Reduce temperature to 300° F (150° C). Bake for about 90 minutes, or until desired doneness is reached, 125° F (52° C) for rare, 130° F (54° C) for medium-rare, or 135° F (57° C) for medium. Let rest for 30 minutes before slicing.
Nutrition Facts : Calories 421.6 calories, Cholesterol 85.3 mg, Fat 36.6 g, Protein 21.4 g, SaturatedFat 15.5 g, Sodium 11190.9 mg
DRY-AGED RIB-EYE STEAKS WITH EMERIL'S MAITRE D'HOTEL BUTTER
Emeril's signature rib-eye steak is pan-grilled, then roasted to perfection and topped with lemon-infused butter. The recipe appears in his book "From Emeril's Kitchens." Try serving it with Emeril's Mashed Potatoes.Also try:Pan-Roasted Filet Mignons with Potato-Walnut Confit, Port Wine Reduction, Stilton Cheese, and Shallot Rings
Provided by Martha Stewart
Number Of Ingredients 5
- In a small bowl, whisk together oil and Emeril's Original Essence or Creole seasoning to combine. Rub oil mixture all over steaks and place in a shallow dish. Cover dish with plastic wrap and refrigerate at least 4 hours and up to overnight.
- Bring steaks to room temperature 30 minutes before ready to cook.
- Preheat a grill pan to medium-high heat. Preheat oven to 450 degrees.
- Place steaks on grill pan. Cook, turning once, 4 to 6 minutes per side. Transfer steaks to a large ovenproof skillet or baking sheet; transfer to oven and roast until internal temperature of steaks reaches 140 degrees on an instant-read thermometer, 3 to 5 minutes. Remove steaks from oven and set temperature to broil.
- Place a slice of butter on each steak; transfer steaks to broiler and broil until butter just starts to melt, 20 to 30 seconds. Serve immediately, garnished with parsley.
DRY AGED PRIME RIB ROAST
Provided by Guy Fieri
Yield 5 to 6 servings
Number Of Ingredients 20
- For the roast:
- Remove roast from packaging, rinse well. Pat completely dry, wrap with 3 layers cheesecloth. Place on a rack on a sheet pan in back of refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in refrigerator for 6 to 9 days undisturbed.
- Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
- Preheat oven to 500 degrees F.
- Place roast on a rack in a large, heavy roasting pan.
- Special equipment: Space in back of refrigerator for up to 10 days .
- For the seasoning mixture:
- In a medium bowl, combine spices and mix well. Be sure to crush the larger spices well for a uniform rub. (You can use mortar and pestle or large wooden end of a pounding mallet in non-glass bowl.) Rub roast with olive oil, then rub with seasoning. Let rest for 20 to 30 minutes.
- Prepare vegetables, make a bed in the roasting pan with the vegetables and pour in the water. Be sure to check the liquid level in the pan occasionally and add additional water, if necessary. (You will need this liquid to make the au jus.) Place roast on top of vegetables and place in hot oven. Roast at 450 degrees F for 40 minutes.
- After 40 minutes, reduce heat to 275 degrees F and continue to roast for approximately 2 hours, or until internal temperature (stay away from the bone while checking temp) reaches 135 degrees F. Remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus.
- For the Au Jus:
- Strain drippings from roasting pan, skim fat from drippings. Place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on steady boil, stirring occasionally. Turn off heat, add in butter. Season, to taste, with salt and pepper. Strain once more into serving vessel.
DRY AGED STEAK AT HOME
Through some trial and error I have hit on a pretty good recipe for dry aged steak at home. This is a 1 day method, recipe instructions for one steak.
Provided by Diana Adcock
Yield 1 serving(s)
Number Of Ingredients 2
- On a plate sprinkle salt evenly on both sides of steak-you can use up to 1 teaspoon if the steak is really large.
- Let steak sit on the plate for 45 minutes, then flip and repeat time.
- I do this at room temperature.
- You will notice that the steak will weep then suck the fluid back inches
- This seasons them and tenderizes them. (we have fiddled with different amounts of salt, 3/4 teaspoon seems to be perfect)
- Once done with the salt/plate process I place my steak(s) on a rack over a cookie sheet to air dry.
- Do NOT cover.
- You can place them in the fridge*, however you will need to pull them (1 inch thick) back out 1 hour before you grill.
- Allow steak to "age" for 3 1/2 hours, up to 5 hours.
- *I do not place my steak(s) in the fridge, I simply place the rack in the oven to age. Our house is cool so if your house is hot, I would place in fridge , pulling steak(s) out one hour before you grill.
More about "dry aged rib eyes recipes"
DRY AGED BONELESS RIB EYE ROAST | SCHNUCKS
Servings 14Total Time 2 hrs 40 minsCategory Oven-BakedCalories 960 per serving
- Place on a roasting rack, fat side up; roast for 15 minutes. Reduce heat to 325ºF and continue roasting approximately 2 1/4 hours for medium (when thermometer registers 135-140°F) or until desired doneness.
- Transfer roast to cutting board; loosely tent with foil and let rest 15 minutes. Slice roast across the grain.
DRY AGED RIBEYE RECIPE: THE REVERSE SEAR METHOD
- Place the Ribeye steak on the sheet pan with the wire rack for a minimum of 4-5 hours prior to cooking in the cast iron or the grill. The rack on the sheet pan allows for the air to circulate evenly around the steaks.
- Bringing the steaks to room temperature before cooking to allow the salt to penetrate the steaks and to prevent the muscle fibres tensing up when cooking which can happen if the meat is cold from being in the dry age fridge.
- Cast iron method: Preheat the oven to 200F and place the steaks still on the sheet pan into the oven until the internal temperature reaches 100 degrees.
- Begin taking the temperature of the steaks at the 30 minutes mark, then add more time as needed. Once steaks come to temperature, remove from the oven and allow to rest for at least 20 minutes, until ready to sear.
- While the steaks rest, place the cast iron pan into the oven at 500F for 20-30 minutes. Working quickly, add 2-3 tablespoons of butter, 1-2 garlic cloves and a sprig of rosemary to the cast iron, this will elicit the ultimate flavours.
- Add the steaks without crowding the pan or allowing the steaks to touch the sides of the pan as this may cause them to cook too fast. Sear each side for 2 minutes, then add a minute to each side until they come to the temperature of your preference.
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