Okay, time for the first 82 day dry-age ribeye TR.
No brag, just fact, that I have three 82-day beasts that I'm going to be plowing through over the next few days.
In fact, I cooked no. 2 of the 82 day-ers this evening and I might post it later tonight, but probably more likely to go up tomorrow itt.
Anyway, as mentioned yesterday, I took a beast over to my buddy's place to cook yesterday evening and this is what he looked like nude — the steak, not my buddy:
I dressed him up a bit with some smoked Maldon salt and black pepper, after which he went into a 250°F oven with the timer set for 50 minutes — after which time an internal temp check would take place:
Unfortunately, DISASTER struck when the beast was pulled from the oven
— I almost wept as I saw the reading skyrocket up to one-hundred-and-mother-****ing-thirty-degrees.
Gah… nothing to do but carry on, knowing that I had a medium on my hands.
Let the poor guy rest for 10 minutes and then gave the edges a sear in grape seed oil:
It was about this time that I figured that since I knew I had a medium on my hands that I might as well go for it and punish the beast with a sear that he wouldn't soon forget. Stage one of the sear:
The oil sear was then followed up with a punishing stage two butter sear infused with garlic and rosemary. DAT CRUST!:
I gave that bad boy a ten minute rest while the side dishes were brought up to speed — fry pan roasted potatoes, which I've posted before — along with this incredible roasted cauliflower with brown-butter sage, proscuitto and grated parmesan:
The moment of truth had arrived, so I sliced open that beast — only to be confronted with pretty much exactly what I had expected: MEDIUM.
Ah well, them's the breaks. Just goes to show that I should have monitored the oven more frequently. It obviously runs a bit hotter than mine.
Disappoint, I know
— except for dat sear
.
However, I will say that as far as medium's go, it was a pretty damn solid medium.
As a thread saver, here's the cauliflower recipe:
Enjoy.