Dry Aged Rib-Eyes (Guy Fieri) |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 6 |
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Ingredients:
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 |
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 |
Directions:
1. Make space in back of refrigerator for 7 to 10 days at a steady temperature of 38 degrees F.
2. 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.
3. Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
4. Preheat a grill to medium-high heat.
5. 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.
6. Horseradish Gremolata:
7. In a medium bowl, whisk butter with garlic, horseradish, vinegar, zest and salt. Stir in the parsley.
8. Yield: 1 1/2 cups, about 10 to 12 servings
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