30 Day Aged Ribeye
A classic cut with marbling throughout for rich flavour.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Dry-aging meat, a technique used to enhance flavor and tenderness, has roots in ancient preservation methods where meat was stored in cool, dry environments. Modern dry-aging as practiced with ribeye steaks is a more refined process developed alongside refrigeration and a greater understanding of enzymatic reactions.
The ribeye steak, particularly when dry-aged, is a symbol of indulgence and celebration in American cuisine.
Celebratory Meal
A 30-day aged ribeye is often reserved for special occasions, such as birthdays, anniversaries, or holidays, reflecting its premium status and flavor.
Steakhouse Culture
Steakhouses are central to American dining culture, and the ribeye is a flagship item, often showcasing the quality of the meat and the chef's expertise. Dry-aged versions represent the pinnacle of steakhouse offerings.
Grilling Traditions
Grilling is a popular cooking method, particularly in American backyard culture, and the ribeye, with its ample marbling, is a prime cut for achieving delicious results on the grill.
The 30 Day Aged Ribeye boasts a complex and intensely savory flavor profile.
The aging process concentrates the beef's natural flavors, resulting in a richer, more umami taste. You'll experience a pronounced beefiness, often described as nutty or cheesy. The marbling (intramuscular fat) renders during cooking, contributing to a buttery, melt-in-your-mouth texture and enhancing the overall richness. Subtle earthy notes may also be present, a result of the enzymatic breakdown during aging. A properly cooked ribeye will also have Maillard reaction flavors from searing, contributing to toasty, caramelized notes.
Tempering
Allow the ribeye to sit at room temperature for at least 30-60 minutes before cooking to ensure even cooking and optimal browning.
Searing
Use a very hot pan (cast iron is ideal) or grill to achieve a deep, flavorful sear on all sides. This creates the Maillard reaction, responsible for the steak's crust and complex flavors.
Temperature Control
Use a meat thermometer to monitor the internal temperature accurately. Aim for medium-rare (130-135°F), medium (135-145°F), or medium-well (145-155°F), depending on your preference. Remember that the steak will continue to cook slightly after being removed from the heat (carryover cooking).
Resting
Allow the steak to rest for at least 10 minutes after cooking, loosely tented with foil. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
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