INGREDIENTS
- Ribeye steaks (bone-in)
- Sea salt
PREPARATION
The main part of the preparation is to select the proper cut of meat. After the meat has matured for ten days in the butcher’s fridge, cut off the piece you want considering the number of steaks you want to get later on. Then, it’s time to place the piece in the dry-aging fridge for 30-45 days or even longer.
One day before grilling, remove the piece from the dry-aging fridge and cut it into 2.5-3.5 cm-thick steaks for grilling medium-rare. We suggest asking your butcher to trim off the meat and cut the steaks. Avoid marinating or adding any extra ingredients on your steaks before grilling. You’ll add anything you want in the end.
COOKED ON amber.q A
COOKING
Estimate the space you’ll need to grill the steaks and cover the estimated surface of your grill with charcoals. Pile up the charcoals and place kindling (alcohol-soaked cotton) sparsely on top. When the charcoals are fully lit, spread them inside the fire cabin of your charcoal grill. Adjust the grilling grate on your grill and grill on high heat. Turn the steaks over frequently, so that they can maintain their juices. It’s necessary to use a thermometer if you want to remove the steaks at the right time.
The best temperature for a medium-rare steak is 50⁰-52⁰ (122⁰F-125.6⁰F), since while resting the internal temperature rises, and it’ll reach 55⁰C (131⁰F)-that is the desired temperature. Once you’ve removed the steaks from the grill, cover them immediately for 6-7 minutes, and then you can slice them thinly.
Add salt and enjoy a juicy ribeye steak, which bursts with flavor. If you prefer your steak well-done, remove it from the grill when the internal temperature is 63⁰C (145.4⁰F). That’s considered the limit. Higher temperatures destroy the flavor profile of a high-quality steak.
Happy grilling everyone!
