Fuzzy’s Dry Aged Ribeye

Fuzzy’s Dry Aged Ribeye

The following recipe is a demonstration on how to age and prepare a dry aged ribeye on a Big Green Egg.

Ingredients:
Whole Ribeye Roast
1 UMAi Dry Bag
FoodSaver Food Vac
V Rack
Cookie Rack
Salt
Pepper

Pairs With (pick one or two):

This is a super juicy, naturally flavorful steak… no sauces please.

Fuzzy’s Sausage Dry Aged Ribeye

Method Of Preparation:

Vacuum seal a whole Ribeye Roast in a large UMAi dry steak bag.  Place fat cap up on cookie rack, on V Rack, in refrigerator for 7 days.  After 7 days, flip the roast to be fat cap down.  Age for an additional 3-7 weeks.  When ready, pull roast out and cut meat in half.  Carve steaks to desired thickness toward both ends.  Once steaks are separated, carve bark off and discard.  Vacuum seal unused steaks in freezer bags for future consumption.

Method Of Cooking:

Big Green Egg (other smoker or grill) directly on cast iron grate over the flame. Medium amount of Natural Lump Charcoal 500-550 degrees for 3-4 minutes per side.  Once the outside is seared on both ends, remove steak and let rest for 10 minutes before serving (cook times will vary based on Egg temperature and steak thickness).

Total Cook/Prep Time: 28-54 days… you may want to grow a beard while you wait.

Feeds: This will produce 8-16 steaks depending on how thick you cut them.