Thursday, March 29, 2012

DRY AGED RIBEYE

What is better than a delicious, juicy ribeye steak? A dry-aged one. This process makes the meat meatier, juicier and more tender. It tastes 10X better than the regular way. Here's how we do it:

Get a paper plate and shove some skewers through it like this:


Sprinkle both sides of your steaks with coarse salt. Wrap each in a paper towel and lay on the rack. Place in the refrigerator. Now, 24 hours later, unwrap the steaks, reseason with salt, rewrap with a new paper towel and flip over. Repeat each day for 3 days. On day 4, season with salt and coarse pepper. Grill to your liking. 


Day 1


Day 2


Day 3


Day 4 -- on the grill


Buttery green beans

1 lb green beans, rinsed and snapped
1 Tbsp good quality butter
1/2 lemon
Coarse Salt

Blanch the green beans for 1 minute in boiling water. Heat a skillet to high with the butter. Drain the green beans and dry with a paper towel. Add the beans to the skillet and cook until slightly seared, about 4 minutes. Squeeze the lemon over the green beans and add salt to taste. Simple and delicious.  


Rosemary Cast Iron Potatoes

1 lb baby red potatoes (I'm going to do this with sweet potatoes soon)
1 Tbsp Bacon Fat
1/4 onion, chopped
1 Tbsp Rosemary
Salt and Pepper

Heat bacon fat in cast iron skillet. Cook potatoes for 5 minutes, then add the onion, rosemary salt and pepper. Cook until the onions are soft and the potatoes are cooked through and crispy. The cast iron will add ALOT of flavor to plain old potatoes if seasoned properly. 


Three Diets, One Dinner




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