Best Dry Aged Rib Eyes Recipes

BLACK POWDER RUBBED DRY-AGED RIB-EYE WITH BLACK GARLIC CHIMICHURRI, CRISPY PICKLED FRESNOS AND MELTING SWEET POTATOES

Steps:

• Preheat the oven to 225 degrees F.
• For the steak: In a dry pan, toast the sesame seeds, peppercorns, poppy seeds and mustard seeds over medium-high heat for 1 to 2 minutes, or until fragrant. Transfer to a spice grinder or a small food processor along with the salt, brown sugar, dehydrated onion and granulated garlic and pulse until finely ground.
• Completely coat the steaks in the black powder rub. Place on wire-racked sheet pan. Place in the oven for about 1 hour, or until the internal temperature reaches 115 to 120 degrees F. Heat a large cast-iron skillet or griddle pan over high heat. Sear each side of the steak (including the "sides") for 3 to 4 minutes a side, or until super charred.
• For the chimichurri: Pulse the parsley, cilantro, vinegar, red pepper flakes, black garlic, salt and pepper to taste in a food processor until roughly chopped, 8 to 10 pulses (scraping the sides of the bowl in between pulses). Transfer to a bowl and stir in the olive oil. Season to taste and set aside.
• For the melting potatoes: Preheat the oven to 425 degrees F. In a medium bowl, add the potatoes, butter, cinnamon and salt and toss to coat. Arrange the potatoes in a single layer on a sheet pan, then bake for 15 to 18 minutes. Flip the potatoes, then drizzle with the maple syrup and return to the oven for 15 to 18 more minutes; the potatoes should be golden brown with a nice crisp on the outside and soft on the inside. When ready to serve, arrange on a platter and sprinkle with the pecans and chives.
• For the crispy Fresnos: Bring the vinegar and water to a boil in a pot, then reduce to a simmer. Once at a simmer, take off the heat and add in the mustard seeds, sugar, red pepper flakes, salt and garlic. Whisk until the salt and sugar dissolve. Taste and adjust seasoning if necessary. Combine in a glass bowl with the sliced chiles. Let cool and allow to sit for at least 30 minutes.
• Set up a deep fryer with vegetable oil and heat to 350 degrees F. Combine the flour and cream of tartar in a bowl, then toss in the pickled chiles to coat, dusting off any excess. Deep fry until crispy, 1 to 2 minutes. Drain on a paper towel-lined plate and season immediately with salt.
• To serve, using a sharp knife, remove the bone from the steaks and slice off the collar or spinalis. Cut into 1/2-inch slices. Slice the rest of the steak into 1/2-inch slices. Fan out the sliced meat onto a plate and sprinkle with some additional black powder rub. Drizzle with chimichurri. Top with crispy Fresnos. Serve with melting potatoes on the side.

COWBOY RIB-EYE STEAK

Steps:

• Preheat oven to 375 degrees with rack in center position.
• Pat steak dry thoroughly with paper towels.
• In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.
• Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.
• Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125 degrees for medium-rare.
• Transfer steak to a carving board and let stand at least 15 minutes before slicing and serving.

DRY-RUBBED RIB-EYE

Steps:

• Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.
• Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.