Valentine’s Day is a unique occasion, so a meal fit for it. And what would be more outstanding than a well grilled ribeye steak marinated for 28 days? This year, I decided to present my spouse with this delicious delight; she adored it!
One beef cut that is well-known for its deep, flavorful flavor is the ribeye. The ‘cowboy steak’ is a popular choice among steak lovers and is occasionally called thus. Because the ribeye is a fattier cut of beef, it has a lot of flavor and is juicy. And after 28 days of maturing, the taste gets somewhat stronger.
A long-standing custom is the aging of steaks. It requires putting the steak in a regulated setting for a preset amount of time so that the meat’s natural enzymes can break down the muscle tissue. This makes the steak more soft and appetizing than a fresh cut of beef.
When preparing steak, it is critical to begin with high-quality meat, such as that provided by Meat N’ Bone. Allow the steak to reach room temperature, generously season with salt and pepper, and ensure it is dry before cooking. For even more luscious results, let it rest after cooking. The ingredients and steps required for ripening are very simple, except for the need to focus on timing. The beginners can also follow my steps to venture out.
- Ribeye, approximately 6 pounds
- 2 teaspoons kosher salt
- ½ cup cold water
- 1 ½ cups coarse sea salt, or as needed
- ½ cup Himalayan pink salt, or as needed
- kosher salt to taste
Instructions for maturing in the fridge are given below:
- Dissolve 2 teaspoons kosher salt in 1/2 cup water. Wipe down prime rib with kosher salt water mixture.
- Pour enough sea salt over a rimmed baking sheet until completely covered; sprinkle Himalayan pink salt on top. Place a roasting rack over salt on baking sheet. Place prime rib on the rack and refrigerate at 34 to 38 degrees F (1 to 3 degrees C), uncovered, for 30 to 40 days.
- Remove prime rib from the refrigerator. Trim fat as needed. Transfer the rack into a roasting pan; place prime rib on top. Spray prime rib with water; season generously with kosher salt. Refrigerate 24 to 48 hours to let meat absorb salt.
- Remove prime rib from the refrigerator; cover loosely with aluminum foil until warmed up slightly, 1 1/2 to 2 hours.
- Ready to cook any way you like, iron skillet fried or oven baked.
The recipe is from: https://www.allrecipes.com/recipe/276096/dry-aged-prime-rib/
Cooking the perfect ribeye calls for some expertise, but the effort is well worth it. My first step was to warm my cast iron pan over medium-high heat. To get a superb, even sear, make sure the pan is hot before adding the meat. I then cooked the steak until it was medium-rare, about 3 minutes per side. The end product was a steak that was juicy and tender on the inside and perfectly seared on the exterior.
Naturally, without the ideal sides, no steak supper would be complete. Serve your steak lunch with a glass of wine and some tasty sides to make it more special. Red wine amplifies the powerful taste, and roasted vegetables or a salad work well. Make a dessert to complement the meal for a unique touch. I paired the steak with some wonderfully cooked asparagus and a straightforward garden salad. The thick, flavorful steak was well balanced by the crispness of the asparagus and the freshness of the salad.
Which aspect is the best? With minimal preparation and cleaning, this dish was perfect for a busy Valentine’s Day. My partner was thrilled when I was able to prepare a restaurant-quality dinner for her at home.
Therefore, consider making a 28-day aged ribeye for your significant other on Valentine’s Day if you want to amaze them. People will remember this lunch for years to come.
Related posts:
Steak and Romance: The Perfect Pair For Valentine’s Day
How to dry age steak at home: a complete guide – Jess Pryles
