Fire up the grill, crack open a beer and let's talk meat. Specifically, let's talk about the basics of Dry Aged Beef.
What makes Dry Aging so great?At Meats R Us, we begin with only USDA Prime Beef; only 2 out of 100 cattle qualify for this grade. Prime Grade has the intramuscular fat (marbling) that is needed to support the drying process. The beef is wet-aged for fourteen to twenty one days. During this time, the natural enzymes present in the meat will start to break down the connective tissues. Once the wet aging process is completed, the beef is placed on open racks in a temperature and humidity controlled environment. Additional fans are installed to ensure consistent airflow to the meat.
As the beef begins to lose its moisture and dry, the connective tissue continues to break down further, rendering extremely tender steaks. One of the most distinctive aspects of the Dry Age process is the concentration of flavor. The flavors can be expected to become more robust and complex. Dry Aged Beef aficionados often seek longer aging processes as the flavor intensifies over time. Our steaks spend twenty-one days in the drying room. Now that you've gotten a crash course on Dry Aging, let's get the perfect cut for your Father's Day celebration... a Tomahawk Ribeye Steak! This is the Daddy of all cuts. The King of all beef. This is one fine piece of meat and we're going to share some insider secrets on the best way to cook this bad boy!
Due to the large size of this cut, a reverse sear method (indirect heat first) is the way to go. This method is going to require a bit of time a patience, but the end result will be well worth the effort. If you’re feeling adventurous and don’t mind a little open flame, for the last three minutes over the full heat, ladle melted butter on top of the steak (it doesn’t take much, about 1 melted stick) and allow it to flame. This will create a thin layer of charring on the outside. It also provides a dramatic finish for the cooking phase of this most dramatic of cuts.
Tips for perfectly cooked Tomahawk Ribeye Steak
- Allow meat to come to room temperature
- Pat dry and season with salt (save the pepper for later)
- Prepare your grill (gas or charcoal) for half direct and half indirect heat
- Once properly heated, place meat over indirect heat, add a teaspoon of butter to the top (side facing away from the heat)
- Close the lid and allow to cook for 9-11 minutes before flipping the meat
- Avoid the temptation to repeatedly open the grill!
- Flip the meat (still over indirect heat) and add another teaspoon of butter to the side facing away from the heat
- Close the lid and cook for another 9-11 minutes (9 minutes per side for rare, 10 minutes per side for medium rare, 11 minutes per side for medium)
- Using a meat thermometer, check the internal temperature of the meat (110 degrees for rare, 115 degrees for medium rare, 125 degrees for medium)
- Get ready to sear! Flip steak over and apply to direct heat
- Flip every minute for 4-6 minutes until desired sear forms
- Remove steak from grill and allow to rest for 10 minutes before cutting
- Separate the meat from the bone and slice across the grain. Slices should be substantial but not too thick ¼-3/8 of an inch will suffice.
- Season with pepper, carve and serveSit back, relax, give yourself a pat on the back and enjoy the Father's Day celebration that you deserve with a big, juicy Prime Dry Aged Tomahawk Ribeye Steak from Meats R Us!