Grilling Dry Aged Ribeye Steak In The Backyard

Elevate your steak game with these Aged Ribeye Steaks, cooked to perfection on the grill. Aging intensifies the beefy flavor and tenderness, while a hot grill sears the outside, locking in the juices for a truly mouthwatering experience. This recipe is perfect for those who appreciate the finer things in life, especially when it comes to a good steak.

• SLOW N SEAR

Perfectly Aged Ribeye Steaks: Prepare To Drool!https://www.youtube.com/watch?v=xfhNHGqJ-uwLet's take a closer look at cooking some dry-aged ribeye steaks. Why should you choose dry-aged steaks? How do you cook dry-aged steaks? What's the difference between dry-aged and regular steaks? There are many questions regarding dry-aged steaks, so let's explore how to prepare and cook some amazing dry-aged ribeyes.https://i.imgur.com/JToWs6y.jpeg2024-05-01

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Aged To Perfection: Mouthwatering Ribeye Steaks

Yield: 3

Author: Delmarva Backyard

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Welcome to Delmarva Backyard! If you're a steak lover, you're in for a treat. Today, we're diving into the world of dry-aged ribeye steaks, where rich, beefy flavors meet melt-in-your-mouth tenderness. Dry aging transforms a good ribeye into an extraordinary culinary experience, and we're here to show you how to master this technique at home.

Ingredients

• 2 Dry-Aged Ribeye Steaks (1" thick)
• SPG (60% Pepper; 35% Salt; 5% Garlic Powder)
• 2 Tbsp Unsalted Butter

Instructions

1. Dry the Surface: Remove the steaks from the packaging and pat the surface dry.
2. Seasoning: Season the steaks well, but don't overdo it. You want to savor that dry-aged flavor.
3. Heat the Grill: Prepare a charcoal grill for direct heating at around 550°F (287.7°C).
4. Rest on the Counter: Let the steaks sit out on the counter for about 30 minutes to come up to room temperature.
5. Place on Coals: Place each steak directly on top of the coals and press down slightly to ensure good contact.
6. First Sear: Cook for 1.5 minutes, then turn the steaks 45 degrees for those classic grill marks.
7. Flip and Sear Again: Cook for another 2 minutes, then flip the steaks.
8. Final Turn: Cook for 2 more minutes and turn the steaks 45 degrees again.
9. Butter and Remove: Place a tablespoon of butter on top of each steak and remove from heat when the internal temperature reaches your desired doneness. Remember to account for carryover cooking (steak temperature will rise about 7°F or 13.8°C after removing from heat).
10. Let it Rest: Let the steaks rest for 10 minutes.
11. Slice and Enjoy: Slice against the grain and enjoy your perfectly grilled dry-aged ribeye!

Notes

• Understanding Dry-Aging: Dry-aging is the process of removing moisture over time, similar to reducing a pan sauce to enhance the flavor. The result is a more intense beef flavor with earthy and nutty tones.
• Flavor Profile: The dry-aged flavor is best described as a richer, more concentrated beef taste than usual, with distinct earthy and nutty notes.
• Grill Recommendation: If you have a typical kettle-style grill, consider purchasing the Slow N Sear for an incredible sear on any kettle. Just make sure to get the right size to match your grill.

Recommended Products

SLOW N SEAR

Additional Tips for Aged Ribeye Steaks

• Choose Quality Meat: Start with high-quality, well-marbled ribeye steaks for the best results.

• Pat Dry: Ensure your steaks are dry before grilling to achieve a better sear.

• Season Generously: Don’t be shy with the salt and pepper; it enhances the steak's natural flavors.

• Rest the Meat: Let the steaks rest for 5-10 minutes after grilling to allow the juices to redistribute.

• Use a Meat Thermometer: For perfect doneness, use a meat thermometer to check the internal temperature.

And there you have it—Aged Ribeye Steaks that are grilled to perfection! With these tips and techniques, you’re well on your way to mastering the art of steak grilling. The combination of aging and proper grilling creates a steak that’s rich, flavorful, and tender, making it the star of any meal.

FAQ Section

Q: How long should I age my ribeye steaks?
A: Aging times can vary, but generally, 21-28 days is ideal for enhanced flavor and tenderness.

Q: Can I use this recipe for other cuts of steak?
A: Yes, this method works well for other cuts like New York strip or T-bone.

Q: What’s the best way to store aged steaks?
A: Store them in the refrigerator, tightly wrapped, and consume within a few days of purchasing or aging.

Q: How do I know when the steak is done?
A: Use a meat thermometer—130°F (54°C) for medium-rare, 140°F (60°C) for medium.

Q: Should I marinate the ribeye?
A: Marinating isn’t necessary due to the aging process, but you can if you want to add additional flavors.