Saturday, November 5, 2016
RIB EYE STEAK PRIMAL
The Great White Hunter marches to the beat of his own drum. He is also a free thinker and sometimes has flashes of brilliance. He informed me he had bought the whole 'rib eye steak primal' and was having the butcher (Mama Cho's) dry age it for 30 days. After 30 days this would be broke down into two inch steaks with the bone-in. The Great White Hunter was gracious enough to allow me to purchase one of these beauties.
I have to admit, I was excited to try this beautiful corn-fed USDA Choice rib-eye steak. The act of dry aging intensifies and concentrates beef flavors. Dry aged steaks are usually served in high end restaurants at a premium price. We seasoned our steak with salt & pepper only. A very hot charcoal fire was lit. I let the grates heat until smoking. When I placed the steak on the piping hot grill a beautiful sizzling sound told me we were on the way to a fantastic meal. The steak was seared on all sides and then moved to the indirect heat side and finished until the internal temperature was 120 degrees. A 10 minute rest and it was time to eat. Dry-aged beef is such a treat. Flavors are intense and dare I use the term Umami? One does crave the next bite. This was one tender cut. WOW!!!!! Thankyou Great White Hunter.