Massive Dry-Aged Ribeye Steak
- 1 hr 5 min
- Serves 4
- 3 ingredients
20 minutes to prep, 45 to cook. A show‑stopping, dry‑aged ribeye steak grilled to a perfect crisscross sear and finished with a brush of nutty tallow. Heavy salting ensures the meat’s quality, while the simple technique lets the natural flavor shine. Ideal for a dramatic centerpiece at a gathering.
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Method
Trim any oxidized meat and excess fat from the ribeye.
Trim fat from a large piece of raw meat.
Sharpen the tip of the knife (knife tip sharpening).
Remove sinew from the surface of the meat using a sharp knife tip, making shallow, non‑puncturing incisions without cutting through.
Rub the exterior of the steak with your hands to distribute the surface moisture.
Season the steak heavily with salt to perform a quality check.
Place the steak on a hot grill and sear, creating a crisscross grill‑mark pattern (the chef prefers a crisscross sear).
Brush a thin layer of rendered tallow onto the seared steak.
Transfer the steak to a preheated oven and cook to the desired internal temperature.
Remove the steak from the oven, let it rest briefly, then slice and serve.
Tips while you cook
- Season heavily before searing
- Apply a heavy pinch of salt to the steak as a quality check before placing it on the grill.
- Brush tallow after sear
- After achieving the crisscross grill marks, brush a thin layer of rendered tallow onto the steak.
- Rest briefly before slicing
- Let the steak rest for a short time after removing it from the oven, then slice and serve.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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