Servings: People
Pan-fried Ribeye Steak
In this recipe, we use dry-aged meat that has been aged in our own aging cabinet for 120 days. It is undoubtedly "showy" and a bit extreme to age such a perfect piece of meat for 120 days.
Ingredients
- 500 gram Beef Prime Rib Sashi AAA Ribeye. Aged for 120 days
- Spices Salt and Pepper
- Oil Neutral taste. For frying
- 10 gram Butter For frying
Instructions
Dry Aging the Meat
- The meat is aged in our own aging cabinet at 1.5 degrees Celsius (41 degrees Fahrenheit) and 84% humidity.
- It's important to use the largest possible cuts when dry-aging meat, as the crust will become beef-jerky-like and is therefore seen as "waste." However, the crust is fantastic for a broth or as a flavor enhancer in a sauce/stew.
- The meat looked like this on the day I received it:After 120 days, it was taken out of the aging cabinet: Cut the meat from the bone and slice it into steaks of about 3-4 centimeters. Save the trimmings as they will be used later for pepper sauce.
Frying
- Take the meat out of the refrigerator at least 30 minutes (preferably 60 minutes) before frying. This prevents the meat from "boiling" instead of frying in the pan due to low temperature.
- Season the steaks with good flake salt (preferably Maldon salt) and freshly ground pepper.
- Normally, meat turns out best when fried in a cast iron skillet with ghee (clarified butter), but since this meat is so marbled, it can be fried in a non-stick pan using a mix of regular butter and oil. Cook the meat for approximately 3 minutes on each side and let it rest under a cloth for 5 minutes before serving.
- Since the meat is dry-aged, there isn't much juice/liquid left in it. Therefore, it is better to cook it for a shorter time rather than too long.
- Sprinkle again with good flake salt and freshly ground pepper.
- Serve immediately.
Notes
When the meat is removed from the pan, it should rest before serving. Many have learned to use aluminum foil for this purpose, but it is a bad idea as the foil does not allow the moisture in the meat to evaporate, causing it to cook further during resting.
The dry layer that forms on the meat after the long aging period can be compared to American Beef Jerky, which is air-dried beef that is then cut very thin. This "layer" is full of flavor and can be used in, for example, a sauce for the meat. If you don't use it right away, it can be frozen and used in broths and sauces later.
The dry layer that forms on the meat after the long aging period can be compared to American Beef Jerky, which is air-dried beef that is then cut very thin. This "layer" is full of flavor and can be used in, for example, a sauce for the meat. If you don't use it right away, it can be frozen and used in broths and sauces later.