Not near my house there's a butcher who has the dry aging beef ribeye and I took a quite fat , thick, dark and aged .. the exact opposite of the one that would take the average housewife !
ingredients:
Ribeye 2.5 lb 1.5 inch
salt
Chimichurri sauce :
1 clove garlic
1 bunch parsley
1 bunch basil
1 bunch cilantro (I used the seeds)
1 cup extra- virgin olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp hot sauce
I prepared the sauce in a blender add all ingredients except half of the oil that I added gradually until desired consistency .. mine was quite hard and not liquid !
As per the manual I salted the meat for 1 hour and a half before , I rinsed under cold water , dried and put in the WGA indirect 230/266F for 55 minutes until you get to 104 * F. Then I did the searing in the WSJ for 4 minutes per side .. before I spread a thin layer of oil on both sides! Reached 50 * I removed the meat and put to rest on cutting board with olive oil, garlic , thyme, rosemary , pepper and marjoram , I boned the ribeye and at that time the scents I have wrapped .. herbs and meat emanated from intoxicating aromas that almost ate the whole piece like a caveman but I managed to restrain myself and Serve in a manner worthy ! The result was amazing .. the meat was soft , incredibly juicy and the indescribable flavor , I think in my part of any restaurant serves meat .. so we are left with the desire ! what do you think ?
Topic: Bone-in Ribeye Steak with chimichurri sauce (Read 2496 times)