Dry-aged bone-in ribeye tips

I've never been much of a steak person, but today I decided to splurge on a nice, 2-inch thick, 2 pound slab of bone-in ribeye from Fox and Obel. This is a 21-day dry-aged cut, and I've never bothered with dry-aged beef before (like I said, not much of a steak person).

So, anyhow, I just cut off a thin sliver to taste raw, and oh my goodness, it's buttery, nutty, soft, sweet, fantastic. How should I prepare this beast? Just salt and pepper, sear it on a grill with coals raked to one side, and let it finish cooking to medium-rare on the coal-less side, or what? I've never cooked a steak this thick, so how long can I expect it to take? I assume I probably don't want to adulterate it with too much flavor, but what about an herbal butter of some sort or something along those lines?

I got less than four hours to make up my mind. Help, fellow LTHers!

Do what they do in Sweden:

http://lthforum.com/bb/viewtopic.php?t= ... ht=dryaged

Practically the same cut, no? Let it get up to room temp, sear it till the outside is how you like it, apply salt. i wouldn't gild the lilly with anything other than a mouthful of Brunello.

Even if you don't normally love rare, the dry aging will make it OK. This from someone whose friend orders well-done, except for dry-aged beef, in which case medium rare. Please don't overcook it. If you are finished before it's time to eat, let it get "cold," and do not put it in a warm oven etc. You should eat when the steak is ready anyway.

PS, your mention of the raw slice reminds me, with really great steak lately, I ccan't resist taking off a portion for tartare as an entree these days. A nice way to enjoy the same hunk of beef with some variety.

Yeah, I actually got my mom to taste a slice of the dry-aged beef raw (she popped in this afternoon.) If you knew my mom, that's quite an accomplishment (she won't eat any beef with even a hint of pink). Eating time will be determined by when the steak is done. I will assume a five to ten minute rest is in order, as well as letting it come to room temp before grilling.

So, salt after (not before) grilling, then? I've got some truffle salt. I'm thinking that will go well with the beef.

Binko wrote:So, salt after (not before) grilling, then? I've got some truffle salt. I'm thinking that will go well with the beef.

I'd salt & pepper before cooking and then, if you like, finish with a grind of course sea salt for texture and taste.

If I'm not too late. I sear both sides on my grill at about 750 degrees and then set it on the upper rack of the grill at about 275 for about 10-15 minutes. This will make a perfectly rare to medium rare cut that will cut with a butter knife. Yes, let it rest under a loose foil tent for about 10 minutes.

Dinner worked out well. I seared the ribeye for two minutes a side, and let it cook on the cool side of the grill for 10 minutes. Steak had a lovely crust, and finished pretty rare (center was still cool to the tongue, after a 10 minute rest outside. Basically, it looked like a seared tuna steak: about a centimeter of cooked outside, and more-or-less raw in the middle). I get the sense that at least one of the guests were a little put off by the rareness of it, but my brother and I sure as hell enjoyed it.

Binko wrote:I get the sense that at least one of the guests were a little put off by the rareness of it, but my brother and I sure as hell enjoyed it.

You could have thrown it back on the grill for a couple of minutes to bring up the temp a bit for the non-rare beef eater. I find that I often have to do this for the Chow Poodle.

I would have, if anyone had asked. It didn't occur to me until the end of the meal that one of the guests may not have like it that way, as I was a little too self-involved in enjoying my beef.