American🥩 Meat

60-Day Dry-Aged Ribeye Steak

Name: 60-Day Dry-Aged Ribeye Steak
Cuisine: American
Ingredients: 7 lb Whole rib roast (bone-in ribeye); ~½ tsp Salt; ~¼ tsp Black pepper; ~1 tbsp Cooking oil

A whole seven-pound rib roast is dry-aged for 60 days in a temperature and humidity controlled cooler, then trimmed of its hardened pellicle, cut into steaks, and seared to a perfect medium-rare for deeply concentrated flavor and tenderness.

High-protein

Adapted from a video by LifebyMikeG

Dry Aging My Own Steak🥩

Watch on YouTube

Ingredients

Whole rib roast (bone-in ribeye)About 5 lb 10 oz after aging7 lb
SaltFor seasoning~½ tspest.
Black pepperFor seasoning~¼ tspest.
Cooking oilFor searing the steak~1 tbspest.

Steps

1
Purchase a whole rib roast (about 7 lbs) from a local butcher and ask for advice on the ideal dry-aging duration.
2
Weigh the roast to record its initial weight for later comparison.
3
Set up a temperature and humidity control device inside a cooler to create a dry-aging chamber, targeting about 38°F and 85–90% humidity.
4
Place the roast in the aging chamber and let it dry-age for 60 days, allowing moisture loss and flavor development.
5
After aging, weigh the roast again to see how much moisture was lost.
6
Trim away the hardened outer crust (the pellicle) and cut the roast into individual steaks.
7
Season the steaks with salt and pepper, then coat lightly with oil.
8
Sear the steak in a very hot preheated skillet to develop a deep crust, then finish cooking in the oven until medium-rare.
9
Let the steak rest, then slice and enjoy the tender, richly flavored dry-aged beef.

60-Day Dry-Aged Ribeye Steak

Ingredients

Steps

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